Introduction: Korean-Style Spicy Chicken Wings

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Serves 4 to 6

Step 1: Ingredients

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5 lbs Chicken wings, separated into wings and drummettes, tips discarded

Marinade Ingredients
1 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sesame oil
½ teaspoon ground black pepper

Sauce Ingredients
¼  cup honey
3 tablespoons soy sauce
2 tablespoons Korean red pepper paste (고주장)
2 tablespoons sake
2 tablespoons minced garlic
1 tablespoons minced ginger
1 tablespoons sesame oil
1 tablespoons roasted sesame seed

Chopped scallions for sprinkling

Step 2: Method

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In a small bowl, mix together marinade ingredients, soy sauce, garlic, ginger, sesame oil and black pepper. 

Wash chicken wings and pat dry.  Rub marinade all over chicken massaging them well.  Set aside and allow chicken wings to rest with marinade at least 30 minutes, or overnight.  (If you’re going to allow them to sit in the marinade over night, then cover and refrigerate.  If you’re going to cook in 30 minutes, leave wings at room temperature.)

Preheat oven to 350.  Line roasting pan with tin foil.  Roast chicken wings for 40 to 50 minutes.

Step 3:

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 While wings are baking, in a small bowl, make the sauce, mixing together honey, soy sauce, red pepper paste, sake, garlic, ginger, sesame oil and sesame seed.  Remove wings from oven.

Step 4:

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Increase oven temperature to 500.  Brush sauce onto each wing, coating fully.  Return wings to the oven, cooking for an additional 2 minutes, until sauce begins to caramelize.  Remove wings from heat, and spread one more layer of sauce.  Return wings to the oven, and allow them to cook an additional 2 to 3 minutes.

Step 5: Serving Ideas

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Sprinkle wings with scallions and serve with lots of wet napkins.


straycatmeow (author)2012-04-01

Is the Korean red pepper paste what makes this spicy? I want to make these for dinner this weekend but with 3 young kids, don't know if they'll be able to enjoy this. Was thinking I could maybe opt out on the paste to make this not so spicy. Any suggestions?

weekofmenus (author)straycatmeow2012-04-01

because of the honey - it isn't super spicy but it does have kick. I'm thinking that leaving out the red pepper paste sort of defeats the whole purpose. I am going to post later (tonight/soon/now) another wing recipe that doesn't use hot pepper paste, but is asian in flavor. Perhaps that would be better. :)

straycatmeow (author)weekofmenus2012-04-02

Thanks! Can't wait to see it

weekofmenus (author)straycatmeow2012-04-01

here it is - a non spicy wings recipe.

jde haan (author)2012-03-30

Should I use sweet or salty soy sauce

weekofmenus (author)jde haan2012-03-30

I use Kikoman low sodium (with the green cap.) Salty soy.

Nemesis201077 (author)2012-03-29

Oooh, a new alternative to my usual Buffalo wings. These will go really well with my Oriental mussels recipe as part of a finger buffet. Thanks for sharing.

susanchen2011 (author)2012-03-29

We have all sauce above. I will try. Do you have other recommended recipes?

straycatmeow (author)2012-03-28

These look fantastic!

MaryT8M (author)2012-03-28

WOW these look wonderful....Can't wait to try them

jessyratfink (author)2012-03-28

Oh, those look so yummy. Now I'm starving!

The sauce and marinade sound amazing.

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