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Flavorful Korean BBQ Chicken Wings Recipe Easy Sticky Spicy Glaze

Korean BBQ chicken wings - featured image
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These Korean BBQ chicken wings feature a sticky, spicy glaze that balances heat, sweetness, and umami for a crispy, tender bite. Perfect for quick weeknight meals or parties, they deliver authentic flavor with simple ingredients.

Ingredients

Scale
  • 2 pounds chicken wings, fresh or thawed, tips removed if preferred
  • 3 tablespoons gochujang (Korean chili paste)
  • 1/4 cup soy sauce (preferably low sodium)
  • 2 tablespoons honey (or maple syrup as substitute)
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1/4 cup water
  • 1 tablespoon toasted sesame seeds (optional, for garnish)
  • 2 stalks green onions, thinly sliced (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat. If available, place a wire rack on the baking sheet.
  2. Pat the chicken wings dry with paper towels to ensure crispy skin. Toss the wings in a large mixing bowl with a pinch of salt and pepper to season lightly.
  3. Arrange the wings skin side up on the baking sheet or wire rack, making sure they don’t touch each other. Roast for 35-40 minutes, flipping halfway through, until golden brown and cooked through (internal temperature around 165°F/74°C).
  4. While the wings roast, prepare the sticky spicy glaze: In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, brown sugar, sesame oil, and water. Stir and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until thickened and glossy.
  5. Once wings are done, transfer them back to the mixing bowl while still hot. Pour the warm glaze over and toss gently with tongs until each wing is evenly coated.
  6. Serve immediately, garnished with toasted sesame seeds and sliced green onions.

Notes

Pat wings dry before roasting for crispiness. Use a wire rack for even cooking and crispier skin. If glaze thickens too much, add a splash of water before tossing wings. Broil wings 1-2 minutes after glazing for extra crispiness but watch closely to avoid burning. Gochujang can be substituted with sriracha and miso paste. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: Korean BBQ chicken wings, spicy chicken wings, sticky glaze wings, gochujang wings, easy chicken wings recipe, Korean chicken wings, party wings

Find it online: https://lunafeast.com/flavorful-korean-bbq-chicken-wings-recipe-easy-sticky-spicy-glaze/