Spicy Korean Chicken Wings

Chicken wings are marinated then baked before being tossed in a spicy Korean style sauce.
Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

By Sue Lau | Palatable Pastime

Today is  #NationalChickenWingDay! I know, we have national everything days, right? But as food holidays go, this,  to me at least, seems to be a good one. I love all sorts of chicken wings.

And what perfect timing with August coming around with preseason football, so you will be looking for tailgate food,  right?

This particular kind of chicken wing is one I copied from the ones I got for takeout from a local Korean restaurant called Korealistic, up in West Chester Ohio. They have decent enough food as far as I can tell. But not all Korean places actually serve these kind of wings, which is sort of sad. I know you will have a good recipe here, but even I, as a food blogger who cooks all the time, occasionally has a chef’s day off when I just want to grab food while out.

I looked this one up, and apparently these wings are called Yangneyom chicken (양념치킨), but were just called Korean chicken wings on the local menu. They are typically fried. And you know. If you want to go ahead and do that, but the point is you don’t have to, since it doesn’t have a type of coating the demands staying crispy, like Southern fried chicken.

Let me know how you like these or how they compare to Korean wing recipes you have used in the comments below. I thought they were delicious! But hey, that’s me.

Spicy Korean Chicken WingsJoin me tomorrow for Sunday Supper when I share my recipe for Simple Sandwiches.  Mine is a smoked salmon sammie on croissant, one that just happened along around the time the topic  for this event came up.

Monday I will be posting with #MuffinMonday again with a recipe for Blueberry-Peach muffins. Peaches are crazy plentiful this time of year so you will probably be seeing several  peach oriented recipes over the next few weeks.


Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

  • Servings: 4-5
  • Difficulty: easy
  • Print

Spicy Korean Chicken Wings
Allow extra prep time to marinate


  • 2-1/2 pounds chicken wings sections
  • toasted sesame seeds (garnish)

Marinade Ingredients:

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons ginger paste
  • 3 tablespoons minced garlic

Sauce Ingredients:

  • 1/3 cup gochujang paste (spicy fermented soybean paste)
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup sriracha sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil


  1. Mix together marinade and pour over wings in a resealable bag; refrigerate 6 hours or overnight.
  2. Preheat oven to 400°F.
  3. Drain wings from marinade, discarding marinade.
  4. Place wings on a baking sheet (I line the sheet with nonstick foil).
  5. Bake for 35-45 minutes, turning once, until wings are cooked through. Larger or smaller wings may need a little more or less time.
  6. While wings are baking, whisk together the sauce ingredients.
  7. When wings are done, drain any fat and toss the wings in sauce.
  8. Garnish with toasted sesame seeds.

From the kitchen of palatablepastime.com

Spicy Korean Chicken Wings

It’s #NationalChickenWingDay!

Be sure to check out the other chicken wing recipes in this  link-up.

Click on the hop link button to be transported to the other recipes:

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