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korean wings on a plate
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4.54 from 49 votes

Crispy Oven Baked Korean Chicken Wings

Crispy Oven Baked Korean Chicken Wings are sweet, savory & spicy! Baked crisp in the oven (hello!.. secret ingredient) and tossed in an intensely flavored Asian-inspired Korean gochujang sauce, these baked chicken wings are always a favorite appetizer at any gathering and are absolutely addictive!
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Side Dish, Snack
Cuisine: American, Korean
Servings: 4
Calories: 530kcal



  • 2 pounds chicken wings, flats and drumettes
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt or seasoning salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Korean sauce

  • 3 tablespoons gochujang paste
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger or 2 teaspoons ground ginger
  • 4 cloves minced garlic or 2 teaspoons garlic powder


  • 1/2 teaspoon toasted sesame seeds garnish
  • 1 green onion, diced garnish


  • To bake super crispy wings in the oven, you need to start with the secret ingredient. That magic thing is baking powder.  By coating your wings in a light sprinkling of seasoned baking powder, you are guaranteed that crunchy crispy chicken skin that makes the perfect wings.
  • Start by combining baking powder, salt and onion powder in a small bowl. Pat your naked chicken wings with paper towels to remove as much moisture as possible and then add them to a separate mixing bowl, one large enough to toss your wings around without them flying out.
  • Sprinkle half of your baking powder mixture on your wings and toss to coat.  Sprinkle the remaining mixture and toss again until your wings are evenly coated.
  • Preheat oven to 450 degrees and line a large baking sheet tray with foil and then add an oven safe wire rack on top of your foil.  Lightly spray your rack with non-stick spray.
  • Lay your chicken wings out on the wire rack so that there is plenty of space between them to ensure they cook evenly.
  • Cook wings for 30 minutes then flip your wings and return to oven for an additional 20-25 minutes. 
  • While your wings are baking, make your Korean sauce.  Add gochujang sauce, soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic powder to a small sauce pan and heat over medium high heat, stirring occasionally. 
  • Once your sauce reaches a slow boil, reduce the heat to medium and simmer for 15 minutes.  Your sauce will start to reduce and thicken. Remove from heat and set aside.
  • Once your wings are done, remove them from the oven and to a large mixing bowl.  Pour your spicy Korean sauce on top and toss to coat. 
    Top with a sprinkling of toasted sesame seeds and chopped green onions.
    Serve immediately.



  • Be sure to pat your wings dry before tossing them in the baking powder so that the seasoned coating sticks.
  • Don't forget to spray your baking rack with non-stick spray so that your baked bites of deliciousness don't stick while baking.
  • This Korean gochujang sauce is spicy!  Feel free to reduce the gochujang measurement by 1 tablespoon if you are nervous about that.
  • Making these wings for the whole family? Double the measurements and leave some wings unsauced for the kids. They can dunk theirs in ranch or BBQ sauce :)
  • Letting your sauce simmer will reduce the sauce and thicken it.  Be sure to stir it occasionally so that it doesn't stick to the bottom of your pan.
  • Have a glass of milk handy just in case you mouth catches fire.  Just sayin'....


Serving: 4g | Calories: 530kcal | Carbohydrates: 19.1g | Protein: 39.7g | Fat: 33.2g | Saturated Fat: 9.2g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 12.5g | Cholesterol: 160mg | Sodium: 1579.9mg | Potassium: 373.5mg | Fiber: 1g | Sugar: 15.5g | Vitamin A: 5.3IU | Vitamin C: 2.1mg | Calcium: 5.2mg | Iron: 6.5mg