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Korean chicken wings

Korean Chicken Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: Korean, Poultry


Healthy oven baked wings brushed with a Korean style sweet and nutty  marinade. Makes about 6 large wings.


  • 1 pound chicken wings


  • 4 cloves garlic, minced
  • 1 tablespoon ginger, peeled and finely chopped
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoon honey
  • 1 1/2 tablespoon brown sugar
  • 1/2 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt


  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.


Storage: Refrigerate these Korean chicken wings in a storage container, for up to 4 days.



  • Serving Size: 1 chicken wing
  • Calories: 138
  • Sugar: 7g
  • Sodium: 497mg
  • Fat: 3.5g
  • Saturated Fat: 0.8g
  • Unsaturated Fat: 0.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 8.8g
  • Fiber: 0.1g
  • Protein: 17.4g
  • Cholesterol: 43.1mg
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