Oven Baked Korean Chicken Wings

Korean chicken wings

5 from 1 reviews

Healthy oven baked wings brushed with a sweet and sesame flavored marinade. Makes about 6 large wings.




  1. Mix all the ingredients for the marinade in a bowl until sugar has dissolved.
  2. Use a tupperware or ziploc bag. Add chicken wings and marinade, making sure all the wings are coated. Refrigerate for at least 3 hours.
  3. Preheat oven to 425ºF. Line a baking sheet with aluminum foil and place the wings flat onto it.
  4. Bake for 25-30 minutes, turning them over halfway through the cooking process. Baste the wings a few times with the marinade. The wings are ready when the skin is crispy and golden brown.


You can refrigerate your leftover Korean chicken wings for 2-3 days – but nothing beats the crunch of eating them fresh out of the oven!

This Korean Chicken Wings Recipe Is:
High in niacin
High in selenium
High in vitamin B6


  • Calories: 577
  • Sugar: 21.6
  • Sodium: 2235
  • Fat: 19.3
  • Saturated Fat: 5
  • Carbohydrates: 27.9
  • Fiber: 1.5
  • Protein: 68.1
  • Cholesterol: 202
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