Baked Chicken Wings

Baked Chicken Wings


  • 1 1/2- 2 pounds chicken wing pieces
  • non-stick spray


  • 1 Tbsp gochujang (Korean red pepper paste)
  • 1 Tbsp rice wine vinegar
  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 1 tsp sesame oil
  • 1 tsp ginger, grated


  • chopped scallions
  • chopped cilantro
  • roasted sesame seeds
  • gochugaru (Korean red pepper flakes)


  • grater
  • large mixing bowl with cover
  • large sheet pan
  • tongs
  • brush or small spoon


1.) In a large bowl, mix all the marinade ingredients together well. Add the chicken wings to the marinade, then cover and let sit in the fridge for at least 3 hours, but preferably overnight.
2.) When you are ready to make the wings, preheat oven to 400 degrees F. Place wings in a single layer on a large sheet pan lightly sprayed with non-stick spray. Give each wing a quick shake to drain off any excess marinade, then place them on the pan so that they do not touch.
3.) When the oven comes to temperature, place the tray of wings into the oven and cook for 10 minutes. After 10 minutes, remove the pan from the oven and flip the wings over, flipping just once. Place the wings back in oven to cook for another 8 minutes. After 8 minutes, remove the pan from the oven and flip the wings over one last time. Increase oven to “broil.” Place wings back in the oven to cook for another 8-10 minutes, or just until the wings get very light burned edges and a dark, glossy finish (check every few minutes after the first 5 minutes of broiling).
4.) Remove wings from the oven, then let them sit for about 5 minutes to cool. For a bit of extra gloss, brush or spoon some of the thickened cooking juices/sauce on each wing. Scatter on green onion, cilantro, roasted sesame seeds, and gochugaru and serve.

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