Oven Baked Korean Chicken Wings

Korean chicken wings

5 from 2 reviews

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


  • 1 pound chicken wings
  • For the marinade:
  • 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.


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


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