Korean hot pepper paste, rice vinegar, soy sauce, sesame oil, garlic and ginger make oven roasted Korean Style Chicken Wings a flavorful appetizer, main course or bar snack. Recipe below.
The first time we had Korean fried chicken wings, we were at a rooftop bar in Manhattan. It was the Mé Bar on the 14th floor of the La Quinta Manhattan in Koreatown, with the Empire State Building rising high above us just a block away. And it was a single wing, generously pressed upon us by a table of enterprising New Yorkers who’d had them delivered to the bar (New Yorkers seem to be able to get just about anything delivered just about anywhere). We had smelled something spicy and delicious and asked what it was. They insisted we sample one.
The next day, we headed to the source for lunch—Kyochon Chicken, at Fifth Avenue and 32nd Street. How good were the wings? On our next visit to New York, we went straight from Penn Station to Kyochon, stowed our luggage in the corner and chowed down.
The wings at Kyochon are deep fried twice—”double fried”—to render out fat and make them extra crispy, a process pioneered by founder and chairman Won-Kang Kwon. They’re then hand brushed with one of two signature sauces, Soy Garlic and Hot & Sweet. We order both and share them. And lick our fingers greedily before reluctantly using the provided wet naps.
But I don’t deep fry. I just don’t, for many reasons. If a recipe starts by measuring oil in inches of depth instead of tablespoons, I move on. So I opted for oven roasting. I knew I wouldn’t achieve Kyochon’s crispiness, but with plenty of aromatics and seasonings, my wings would be flavorful and have a little kick.
Korean Style Chicken Wings
Makes about 2 dozen wings
2 tablespoons gochujang (Korean hot pepper paste—see Kitchen Notes)
4 teaspoons sesame oil
4 teaspoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon cayenne pepper
2 pounds chicken wings and drumettes, from about 10 to 12 chicken wings with tips removed
1/2 tablespoon sesame seeds (optional, but recommended)
Marinate the chicken wings. Combine gochujang, sesame oil, soy sauce, rice vinegar, garlic, ginger and cayenne pepper in a medium bowl and whisk to blend. Place chicken in a gallon plastic zipper food storage bag and add the marinade. Seal bag and turn to coat chicken pieces evenly. Marinate chicken in the refrigerator for at least 1/2 hour and up to 3 hours, turning at least once. Remove chicken from fridge, leaving it in bag, and bring to room temperature, about 1/2 hour.
Roast wings. Preheat oven to 400ºF. Line a baking sheet with aluminum foil and arrange wings skin side up in a single layer so that they’re not touching. Reserve marinade. Roast on middle shelf for about 30 minutes or until chicken reaches an internal temperature of at least 165ºF. Meanwhile, heat reserved marinade in a small sauce pan to boiling, reduce heat to very low and simmer sauce for 5 minutes. If it gets too thick, add a tablespoon of water. About 20 minutes into the roasting time, baste chicken wings with marinade.
Also meanwhile, toast the sesame seeds, if using them (do use them—they add a nice, nutty flavor). Place them in a small, dry nonstick skillet and heat it over medium-low flame. Toast seeds, stirring or shaking frequently to avoid burning, until they start to turn fragrant and golden, about 3 to 5 minutes.
Remove chicken wings from oven. Use a spatula to loosen them from foil. Arrange wings on a platter. Sprinkle with toasted sesame seeds and serve.
Kitchen Notes
Gochujang is available in Asian markets. I’ve also found it at Whole Foods and even my neighborhood supermarket. If you can’t find it, try substituting either the more readily available Sriracha Sauce or Chinese chili paste. With the latter, I would start with a much smaller quantity and taste before adding the marinade to the chicken. Chinese chili paste is much more fiery than gochujang.
This recipe sounds delish! My son has sold his soul for chicken wings. Can’t wait to try it.
I believe even I could make this one.
Thanks, Evi! And I’m happy to report that the leftover wings were also tasty cold from the fridge the next day.
Altadenahiker—I don’t want to ruin your self-created “I can’t cook” rep, but you’ve let slip in the past, in little details here and there, that you do indeed know your way around the kitchen.
It look so delicious. I think I will try it. But I think I would use chicken fillets to do it. Prefer eating it without bone, simple and convenient. Hope it will turn out as good as wings. 🙂
These made for an incredible weekday dinner. I loved the distinct flavor that the sesame oil gave the wings. I marinated them for one day, grilled them and used Sriracha as the hot sauce. Turned out wonderful!
love cooking—I hope you did try it with chicken fillets. I could alos see using (bone-in) chicken thighs.
Randi Lynne—Thanks for the grilling idea! I’m planning to grill some salmon for Memorial Day, but may throw some of these on the grill first as an appetizer.