Korean chicken wings baked in the oven are a delectable and simple way to add some flavour to your dinner course. All of your guests will be begging for more of these baked spicy chicken wings since they are dipped in a sauce that is sweet, spicy, and sticky.
Today’s Korean-style baked chicken wings are one of the easiest ways to enjoy chicken in a Korean way. There are many different ways to enjoy chicken in a Korean fashion. It is the refrigerator that is responsible for the longest amount of labour (marination), while the oven is where the most significant job (cooking) is done! That is a dish that I consider to be really simple to prepare.
![BAKED KOREAN CHICKEN WINGS](https://danielscafelosalamos.com/wp-content/uploads/2024/05/BAKED-KOREAN-CHICKEN-WINGS-5-300x200.jpg)
Moreover, I am aware that chicken with a Korean flavour has a big captive audience, which includes yourself; but, the chicken that is available today has a flavour and texture that is distinct from the usual Korean Fried Chicken. On the other hand, let’s pretend that’s a tale for another time. It’s possible that you’re curious about the purpose of these Korean chicken wings that have been baked.
ABOUT MY BAKED KOREAN CHICKEN WINGS.
This is a really old recipe from 2006 that has been revived and improved in many ways. They are finger-licking good!
Chicken wings are first marinated in milk, salt, black pepper, and dried rosemary leaves to remove the “gamey” odour and prepare them for the next step of marination.
BAKED KOREAN CHICKEN WINGS
After that, they’re marinated in my homemade hot Korean chilli sauce and roasted in the oven until the skin chars. We particularly enjoy these char-grilled chicken wings! It enhances the flavour of the wings.
The rosemary aroma is pretty pleasant, and it enhances the flavour of the chicken. Furthermore, the sweetness-to-spiciness ratio is ideal!
The chicken in this post was marinated for five hours. You can marinate it overnight for added flavour, but I recommend at least 4 hours to deepen the flavour.
These chicken wings will make an excellent appetiser at your next party or event. You are also invited to browse more game day dishes for ideas for your next party.
INGREDIENTS FOR KOREAN CHICKEN WINGS (SERVES 3 TO 4)
![BAKED KOREAN CHICKEN WINGS](https://danielscafelosalamos.com/wp-content/uploads/2024/05/BAKED-KOREAN-CHICKEN-WINGS-2-200x300.jpg)
MAIN
- 1kg (2.2 pounds) chicken wings (drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket)
- 1 cup (250ml) milk
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1/2 Tbsp dried rosemary leaves
- (Optional) toasted sesame seeds, to garnish
- (Optional) green onions, thinly sliced, to garnish
MARINADE (MIX THESE TOGETHER IN A BOWL)
- 1.5 Tbsp Korean chili flakes (Gochugaru)
- 3 Tbsp Korean chili paste (Gochujang)
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp tonkatsu sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
- 1 to 2 bird’s eye chili, seeded and minced
![BAKED KOREAN CHICKEN WINGS](https://danielscafelosalamos.com/wp-content/uploads/2024/05/BAKED-KOREAN-CHICKEN-WINGS-3-225x300.jpg)
HOW TO MAKE BAKED KOREAN CHICKEN WINGS
1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)
2. Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.
3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.