Korean Spicy Chicken Wing recipe

Who doesn’t love chicken wings? How about pulling a scrumptious lip-smacking delicious piece of meat out of its bone and let the flavour explode in your mouth, while enjoying a glass of refreshing cold drinks (alright, beer I mean, mmhmm), sounds absolutely tasty, doesn’t it? Chicken wings are surely crowd-pleasers and definitely my go-to dish whenever I run out of dinner ideas.

Being a Korean food lover, I have a small “collection” of various Korean specialties in my pantry. It came across me one day that I just randomly craved for a sweet and gooey and spicy and fall-off-the-bone tender kind of wings. So, I created this recipe by throwing different sauces from my “Korean collection” into the marinade for the chicken: a little bit of soy sauce, a little bit of oyster sauce, a little bit of honey for sweetness, and a drizzle of sesame oil to give a final boost to the flavour. The real true star of this recipe is Gochujang, a savoury, spicy and pungent condiment that is used widely in lots of Korean dishes. It came out perfectly as I wanted. If you are also a fan of Korean food, or spicy food in general as I am, you should definitely try this recipe (and then can you let me know how much you love it? ).

KOREAN SPICY CHICKEN WINGS RECIPE

INGREDIENTS

– 600 gram chicken wings

– Marinade:

• 1-1/2 tbsp (40 gram) Korean chili sauce – Gochujang
• 1 tbsp soy sauce
• ½ tbsp oyster sauce
• 1 tbsp honey
• ½ tsp garlic powder (or substitute it with ½ tbsp minced garlic)
• ¼ tsp onion powder (or substitute it with 1 tsp finely chopped shallots)
• ¼ tsp ginger powder (or substitute it with 1/2 tsp minced ginger)
• ¼ tsp sesame oil

– 1 tbsp honey (for later use)

*Note:

• 1 tbsp = 15 ml
• 1 tsp = 5 ml

INSTRUCTIONS:

1. Wash the wings and pat them dry. Here you can either leave them whole, or use a pair of kitchen shears to snip through the center of each joint to divide them in half. Make a few cut across the winglets so that more marinade can sip in.

2. Combine all the ingredients in the marinade together and season to taste.

3. Slather the marinade onto the wings and let it sit for at least 2 hours, or preferably overnight in the fridge (covered or in zip-lock bag).

4. Preheat the oven at 200˚C/ 392˚F. Arrange the wings onto the roasting rack as seen in picture. If you don’t have a roasting rack at home, just simply use a baking pan lined with aluminum foil.

5. Bake the wings on upper-middle rack at 200˚C/ 392˚F in 20 minutes. Combine the leftover marinade with 1 tbsp honey. Brush half of the marinade on the wings. Bake for another 10 minutes.

6. Flip the wings over and brush the remaining half of the marinade onto the other side of the wings. Bake for another 10 – 15 minutes or until they turn dark golden brown. Serve hot.

These spicy Korean chicken wings should be tender and well-seasoned with an intensely flavourful sauce.

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