korean chicken wings recipe
The Best korean chicken wings recipe
What I love most is how adaptable they are. You can tweak the sauce to your taste—add a little extra honey for extra sweetness, a dash of soy sauce for depth, or a pinch of garlic powder if you want to lean into the aromatic kick. They’re also a great way to use up leftover chicken or even frozen wings if you’re short on time. And let’s be honest, there’s something comforting about crispy, golden wings straight from the oven, especially when they’re piled high with a sticky, glazy glaze. For me, it’s not just about the flavor—it’s about the way they make every meal feel a little more special, whether it’s a casual family dinner or a celebration. Plus, they’re a great way to sneak a little extra protein and healthy fats into your day without feeling like you’re sacrificing taste.
Crispy Korean-Style Glazed Chicken Wings
Tender chicken wings coated in a sweet and tangy sauce, baked to crispy perfection. Perfect for game day or a cozy weeknight meal.
🥘Ingredients
- 2 lbs boneless, skinless chicken wings
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. Rinse chicken wings under cold water and pat dry with paper towels. -
2
In a shallow dish, combine cornstarch and olive oil. Add chicken wings and toss to coat evenly. -
3
Arrange wings in a single layer on a baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy. -
4
In a small saucepan, combine soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes. Simmer for 5 minutes until slightly thickened. -
5
Remove wings from oven and pour the glaze over them. Return to oven for 10–12 minutes, basting occasionally, until wings are fully glazed and crispy.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Korean-Style Glazed Chicken Wings Works
❓ Frequently Asked Questions About Crispy Korean-Style Glazed Chicken Wings
1. How long should I marinate the chicken wings before cooking?
Marinate the wings for at least 15 minutes to fully absorb the flavors, but for deeper taste, let them sit for up to 4 hours in the fridge. If you’re short on time, a quick 10-minute marinade works well.
2. Can I use frozen wings instead of fresh?
Yes, frozen wings work perfectly. Thaw them in the fridge overnight or quickly under cold water, then pat dry before marinating. Avoid microwaving frozen wings—they can release excess moisture before cooking.
3. What’s the best way to crisp the wings if I don’t have a deep fryer?
For oven-baked wings, preheat to 425°F (220°C) and bake on a lined tray with a mix of oil and baking powder for extra crispiness. Flip halfway through and brush with extra sauce for shine.
4. Why do some wings turn out soggy instead of crispy?
Soggy wings usually happen if they’re not dried thoroughly before cooking or if they’re overcooked. Pat wings very dry with paper towels, and cook until the internal temp reaches 165°F (74°C)—they’ll crisp up as they rest.
5. Can I make this sauce ahead of time?
Yes, the sauce tastes even better if it sits for at least 30 minutes before serving. Store it in an airtight container for up to 5 days in the fridge. Just reheat gently before drizzling over wings.
