These Crispy Korean BBQ Chicken Wings are packed with flavor! They’re crispy on the outside and sticky-sweet on the inside, thanks to a tasty Korean sauce that has a nice kick.
Honestly, they disappear fast when I serve them at parties. Watching friends munch away and ask for more makes me chuckle every time! 😄 Perfect for sharing or just enjoying on your couch!
I love whipping these up for game nights. They’re simply fun to eat, and the sauce makes them extra special. Just the right amount of heat and sweetness—what’s not to love?
Key Ingredients & Substitutions
Chicken Wings: Fresh or frozen wings work well! If you’re short on time, you could also consider using chicken drumsticks, which will cook similarly.
Cornstarch: This is crucial for crispiness! If you don’t have cornstarch, you can use rice flour or potato starch instead. They also help achieve that crunch.
Gochujang: This gochujang gives a unique heat and sweetness. If you can’t find it, a mix of miso paste and hot sauce can work in a pinch, though the flavor will differ.
Honey: A great sweetener for the sauce. If you’re vegan, you can swap honey for agave syrup or maple syrup.
Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. Tamari is a good gluten-free alternative, too!
How Do I Get My Wings Extra Crispy?
To achieve that crispy coating, it’s all about the right preparation. Here’s what you need to focus on:
- Start by drying the chicken wings with paper towels. This removes excess moisture and helps crisp up the skin.
- Coating them in cornstarch is key! Make sure to whisk it well with the spices so they stick properly.
- Arrange the wings on a wire rack. This allows hot air to circulate around them, making them crispy on all sides.
- Flip halfway through baking! This ensures even cooking and browning.
Following these steps makes all the difference in texture and taste! Enjoy the crunchiness of your wings!
How to Make Crispy Korean BBQ Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 pounds chicken wings
- 1 cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For the Sauce:
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
For Garnish:
- 1 tablespoon sesame seeds
- Chopped green onions
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 55-60 minutes in total for cooking. You’ll need 40-45 minutes to bake the wings and an extra 5-10 minutes to caramelize the sauce. Perfect for a tasty snack or a fun meal!
Step-by-Step Instructions:
1. Prepping the Oven and Wings:
First, preheat your oven to 425°F (220°C). While the oven is heating, line a baking sheet with aluminum foil to catch any drips, and place a wire rack on top of it. This will help the wings get nice and crispy!
2. Coating the Wings:
In a large bowl, toss the chicken wings with the cornstarch, vegetable oil, garlic powder, onion powder, salt, black pepper, and paprika. Make sure each wing is evenly coated with all the flavors—you want that crunch to shine through.
3. Baking the Wings:
Now, arrange the wings in a single layer on the wire rack. Bake them in the preheated oven for about 40-45 minutes. Remember to flip the wings halfway through to ensure they cook evenly and get that golden-crisp finish.
4. Making the Sauce:
While the wings are baking, it’s time to make the sauce! In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Heat it over medium heat, stirring until everything is well blended and slightly thickened. This will be a delicious glaze for your wings!
5. Tossing the Wings:
Once the wings are crispy and golden brown, take them out of the oven. Toss them in the sauce until they’re well coated—get every wing nice and saucy!
6. Final Baking for Caramelization:
Return the sauced wings back to the baking sheet and bake for an additional 5-10 minutes. This step will help caramelize the sauce, giving your wings that sweet, sticky finish!
7. Garnishing and Serving:
When they’re done, take the wings out of the oven and sprinkle them with sesame seeds and chopped green onions for a fresh touch. These crispy Korean BBQ chicken wings are ready to enjoy—serve them hot and watch them disappear!
Can I Use Another Type of Chicken for This Recipe?
Absolutely! You can substitute the chicken wings with chicken drumsticks or even boneless chicken thighs. Just adjust the cooking time slightly, as boneless cuts may cook faster. Make sure to bake until the internal temperature reaches 165°F (75°C) for safety.
What Can I Use Instead of Gochujang?
If you can’t find gochujang, you can substitute it with a mix of sriracha and a bit of sugar to replicate the sweet and spicy flavor. A combination of red chili paste with a touch of honey can also work, but keep in mind it will alter the final flavor a bit.
How to Store Leftover Wings?
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes or until heated through to maintain their crispiness.
Can I Make the Sauce in Advance?
Yes! You can make the sauce a day ahead. Just store it in an airtight container in the refrigerator. When you’re ready to use it, reheat gently on the stove over low heat, stirring until warm before tossing it with your wings.
