Baked Korean Chicken Wings. It will make a perfect appetizer for your next gathering! It's marinated with addictively spicy Korean chili sauce! There are many ways you can enjoy chicken in a Korean way and in my mind today's baked Korean style chicken wings is one of the easiest.
THIS baked chicken wing recipe is legit. And when you combine crunchy oven baked wings and toss them in an intense sweet and spicy Korean sauce, my These oven baked chicken wings come out super crispy on the outside and tender and moist on the inside. While your wings are baking, whisk. You can have Baked Korean Chicken Wings using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Baked Korean Chicken Wings
- You need 1 kg of chicken wings.
- It’s 250 ml of whole milk.
- It’s 1/4 tsp of salt.
- It’s 1/4 tsp of black pepper powder.
- You need 1 Tbsp of dried rosemary leaves.
- You need of toasted sesame seeds and chopped green onions for garnish.
- It’s of Sauce ingredients: (mix together in a bowl).
- Prepare 1 Tbsp of gochugaru (Korean chili flakes).
- Prepare 1 Tbsp of gochujang (Korean chili paste).
- It’s 1 Tbsp of honey.
- It’s 1 Tbsp of soy sauce.
- You need 1 Tbsp of oyster sauce.
- Prepare 1 Tbsp of rice vinegar.
- You need 1 Tbsp of minced garlics.
And it is fantastic on these oven baked chicken wings in a Korean BBQ sauce! My husband and father-in-law especially loved these oven baked chicken wings and kept exclaiming about how good they were. These Korean Chicken Wings hit all the flavor notes, and are a little sweet, spicy, tangy, and savory. It's the perfect appetizer for game night or parties!
Baked Korean Chicken Wings step by step
- In a big bowl, mix together chicken wings, milk, salt, black pepper powder, and rosemary leaves..
- Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk (leave the rosemary residue on the chicken as it will spread nice aroma once it’s baked)..
- Put the chicken and the sauce in a large zipper lock bag. Seal the bag. Shake and massage the chicken so that the sauce smears well into the chicken. Put it in the fridge for at least 4 hours..
- Place the chicken on an oven tray lined with parchment paper or a silicon mat. Make sure they’re not stacked up on top of each other..
- Bake the chicken in a preheated 240 C/464 F oven for 10 minutes. Take out the tray. Turn over the chicken wings. Bake again for another 10 minutes..
- Sprinkle the sesame seeds and the green onions before serving. Yummy! 😋.
Then line a baking sheet with parchment and top it with a wire rack. Spread the wings out on the rack. These Korean-flavored chicken wings are oven baked, not fried, yet finger-licking delicious! This time, I oven baked chicken wings two different flavors – spicy and savory. They were so finger-licking delicious that my friends asked for my recipes.