Inspired by West Coast food truck cuisine, this Korean chicken wings recipe will be a hit at your next game-day gathering! If you like your wings smoking hot, add Sriracha sauce to the recipe.
If time allows, marinate wings overnight, and plate, with sesame seeds and chopped green onions sprinkled overtop.
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons Sriracha sauce (optional, for more heat)
- 1/3 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons finely grated garlic
- 2 tablespoons finely grated ginger
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Sesame seeds and chopped green onions (for garnish)
For Korean Chicken Wings Marinade
Step 1: Make Korean Chicken Wings Marinade
Whisk marinade ingredients together. Add wings to a large zipper closure bag and pour mixture over, making sure to evenly coat wings. Refrigerate overnight (or 4 hours, if you’re in a pinch).
Step 2: Oven Roast Chicken Wings
Preheat oven to 375 F. Spray a parchment-lined sheet tray with cooking spray; place the wings evenly onto the tray, making sure not to overlap. Drizzle remaining marinade over the wings, and cook for 40 to 55 minutes, turning once halfway through cooking. Wings are done when digital thermometer, inserted in thickest part of wings, registers 180 F and the bones no longer look red/raw.
Step 3: Plate and Serve
Place wings on a serving platter; drizzle with any excess cooking liquid from the sheet tray and garnish with sesame seeds and green onions.