Korean BBQ Chicken Wings Recipe Easy Sticky Spicy Glaze
These Korean BBQ chicken wings are baked until crispy and tossed in a sticky, spicy gochujang glaze. Perfect for potlucks, game nights, or family dinners, they deliver bold flavor and comforting nostalgia in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Korean
Ingredients
Scale
- 2 lbs chicken wings, split and tips removed
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce (or Tamari for gluten-free)
- 3 tbsp honey
- 2 tbsp brown sugar (optional)
- 2 tbsp rice vinegar
- 2 cloves garlic, finely minced
- 1 tbsp grated fresh ginger
- 1 tbsp sesame oil (toasted, if possible)
- 1/2 tsp chili flakes (optional)
- 2 tbsp chopped green onions (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
- Extra gochujang or sriracha, for drizzling (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and place a wire rack on top if available.
- Pat chicken wings dry with paper towels. Toss wings in a large bowl with cornstarch, salt, and black pepper until evenly coated.
- Arrange wings on the rack or lined sheet in a single layer. Bake for 25 minutes, flip wings, then bake another 15 minutes until golden and crispy.
- While wings bake, mix gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and chili flakes in a bowl. Whisk until smooth. Adjust sweetness or heat as needed.
- If glaze is thick, add 1-2 tsp water. If too thin, simmer in a saucepan for 2 minutes to thicken.
- Transfer crispy wings to a clean bowl. Pour half the glaze over and toss to coat well.
- Return glazed wings to the baking rack and bake another 5 minutes to set and caramelize the glaze.
- Remove wings from oven and brush on remaining glaze for extra stickiness.
- Sprinkle with chopped green onions and sesame seeds. Drizzle extra gochujang or sriracha if desired.
- Serve hot and enjoy!
Notes
Pat wings dry and coat with cornstarch for maximum crispiness. Toss wings in glaze after baking to prevent burning. Adjust gochujang and chili flakes for desired spice level. For gluten-free, use Tamari instead of soy sauce. Wings can be grilled instead of baked. Leftovers can be refrigerated for up to 3 days; reheat in the oven for best texture.
Nutrition
- Serving Size: About 4 wings per se
- Calories: 280
- Sugar: 10
- Sodium: 550
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 18
Keywords: Korean BBQ, chicken wings, gochujang, sticky glaze, spicy wings, baked wings, appetizer, party food, game day, comfort food