Who doesn’t love chicken wings? The feeling of pulling a scrumptious, lip-smacking, delicious piece of meat off its bone and letting the flavors explode in your mouth while sipping on a refreshing cold drink (okay, let’s be real, a beer) is simply irresistible. Chicken wings are undoubtedly crowd-pleasers and my go-to dish whenever I run out of dinner ideas.

As a lover of Korean food, I have a small “collection” of various Korean specialties in my pantry. One day, I randomly craved sweet, gooey, spicy, fall-off-the-bone tender wings, and so I created this recipe by incorporating different sauces from my “Korean collection” into the chicken marinade. I added a bit of soy sauce, oyster sauce, honey for sweetness, and a drizzle of sesame oil for a final flavor boost. The real star of this recipe, however, is Gochujang, a savory, spicy, and pungent condiment that is widely used in many Korean dishes. The wings turned out exactly as I had hoped.

If you’re also a fan of Korean food or spicy cuisine in general, you should definitely try this recipe (and then let me know how much you love it

Spicy Chicken Wings



  • Prepare 600 grams of chicken wings.
  • For the marinade, mix together:
    • 1 and 1/2 tablespoons (40 grams) of Korean chili sauce – Gochujang
    • 1 tablespoon of soy sauce
    • 1/2 tablespoon of oyster sauce
    • 1 tablespoon of honey
    • 1/2 teaspoon of garlic powder (or substitute with 1/2 tablespoon of minced garlic)
    • 1/4 teaspoon of onion powder (or substitute with 1 teaspoon of finely chopped shallots)
    • 1/4 teaspoon of ginger powder (or substitute with 1/2 teaspoon of minced ginger)
    • 1/4 teaspoon of sesame oil
  • Set aside 1 tablespoon of honey for later use.


  • 1 tablespoon (tbsp) is equal to 15 milliliters (ml).
  • 1 teaspoon (tsp) is equal to 5 milliliters (ml).


For the Korean spicy chicken wing recipe:

  • Rinse the chicken wings and pat them dry. You can either leave them whole or cut through the center of each joint with kitchen shears to divide them in half. Cut a few slits in the winglets to allow the marinade to penetrate better.
  • Combine all the marinade ingredients and season to taste.
  • Spread the marinade over the wings and let them sit for at least 2 hours, or preferably overnight in the fridge (covered or in a zip-lock bag).
  • Preheat the oven to 200°C/392°F. Arrange the wings on a roasting rack, as shown in the picture. If you don’t have a roasting rack, simply use a baking pan lined with aluminum foil.
  • Bake the wings on the upper-middle rack at 200°C/392°F for 20 minutes. Mix the remaining marinade with 1 tablespoon of honey. Brush half of the mixture onto the wings. Bake for an additional 10 minutes.
  • 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 a dark golden brown. Serve hot.

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

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