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Sweet and Spicy Korean Chicken Wings
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Course Appetizer
Cuisine Korean
Servings 4 people

Equipment

  • Baking Sheet
  • Large Bowl
  • Parchment Paper

Ingredients
  

  • 2 pounds chicken wings, split at joints
  • 3 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Pat the chicken wings dry with paper towels and arrange them in a single layer on the sheet.
  • Bake the wings for 40 minutes, flipping them halfway through, until the skin is golden and crisp.
  • While the wings bake, combine the gochujang, soy sauce, honey, minced garlic, grated ginger, sesame oil, and rice vinegar in a large bowl. Stir until the mixture forms a smooth glaze.
  • Remove the wings from the oven and transfer them to the bowl with the glaze. Toss gently until every wing is evenly coated.
  • Sprinkle the sesame seeds and sliced green onions over the wings before serving.

Notes

Make the glaze a day ahead and store it in the fridge so assembly at the potluck site stays quick. If the wings cool before serving, a quick 5-minute stint under the broiler restores crispness without drying them out. Skip the green onions if you need fully make-ahead wings that still look finished.
Course: Appetizer
Cuisine: Korean
Equipment: Baking Sheet, Large Bowl, Parchment Paper