If you’re craving something sticky, spicy, and finger-licking good, these baked Korean chicken wings with garlic and ginger marinade are the answer. This is a flavor-packed dish that combines the deep, umami-rich heat of gochujang with the sweet and aromatic notes of garlic, ginger, and honey. Think of it as the perfect crossroad between a traditional Korean wings recipe and a modern take on Asian chicken wings — but made right in your oven. No deep fryer required, and the result? Juicy, crispy wings with an addictive glaze that’ll have you reaching for “just one more” until the tray is mysteriously empty.
This recipe leans into the classic flavor profile found in Korean chicken wings, but it’s also reminiscent of other iconic Asian wings recipes — from the umami of teriyaki wings to the fragrant punch of Thai chicken wings or the caramelized crust on Vietnamese chicken wings. Whether you're a seasoned spice-lover or someone looking to explore new twists on chicken wing recipes fried or baked, this one is guaranteed to be a hit at your next gathering or weekend dinner.
Baked Korean Chicken Wings with Garlic and Ginger Marinade
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course
Cuisine Korean
Wire Rack Essential for even heat circulation. Place it on a baking sheet to let the wings crisp up on all sides. If you don’t have a wire rack, you can place the wings directly on a parchment-lined baking sheet, flipping halfway.
Baking sheet Use a rimmed one to catch any drips or excess marinade.
Large Mixing Bowl To toss and marinate the wings.
Grater or microplane For finely grating ginger and garlic — the finer, the better.
Brush or spoon To baste the wings in the marinade while baking.
For the Wings
- 2 lbs chicken wings drumettes and flats, skin-on and bone-in
- 1 tbsp baking powder aluminum-free; helps achieve crispiness when baking
- 1 tsp kosher salt
- 1 tsp black pepper
For the Garlic-Ginger Marinade
- 3 tbsp gochujang Korean fermented red chili paste
- 2 tbsp soy sauce preferably low-sodium
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 4 garlic cloves finely grated
- 1 tbsp freshly grated ginger
- 1 tsp chili flakes optional, for extra heat
- 2 tbsp water to thin the marinade if needed
For Garnish
- Toasted sesame seeds
- Thinly sliced scallions
- Lime wedges optional
Prep the Chicken
Start by patting the chicken wings completely dry with paper towels. Removing excess moisture is key for that baked crispy finish. Toss the wings in a large bowl with baking powder, salt, and black pepper. Make sure they’re evenly coated.
Why baking powder? It helps break down the proteins on the skin’s surface, creating a blistered, crispy texture that mimics fried wings — an excellent trick used in both chinese fried chicken wings and many japanese chicken wings recipes.
Bake the Wings
Preheat your oven to 425°F (218°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top. Arrange the wings in a single layer on the rack. Bake for 40–45 minutes, flipping halfway through, until the skin is deeply golden and crisp.
Make the Marinade
While the wings are baking, combine gochujang, soy sauce, sesame oil, rice vinegar, honey, brown sugar, garlic, ginger, chili flakes (if using), and water in a small saucepan. Simmer over low heat for 3–5 minutes, just until the sauce thickens slightly and the sugar has fully dissolved.
This glaze is everything: spicy, sweet, tangy, and garlicky — reminiscent of both gochujang chicken and the sticky sauce in a korean bbq chicken wings recipe.
Toss and Glaze
When the wings are done baking, transfer them into a clean bowl. Pour the warm marinade over the wings and toss to coat. Let them sit for 5 minutes so the flavors can really soak in.
Final Broil (Optional but Recommended)
For extra caramelization, return the glazed wings to the wire rack and broil for 2–3 minutes. Keep an eye on them — the sugars in the sauce can burn quickly, but that bit of char adds incredible depth.
Garnish and Serve
Sprinkle with toasted sesame seeds and chopped scallions. Serve with lime wedges for a bright contrast that cuts through the richness.
Pairings
These Korean wings bring bold, layered flavors that pair beautifully with a range of sides and drinks:
Side Dishes
- Sticky rice or jasmine rice: Perfect for sopping up extra sauce.
- Pickled vegetables: Korean pickled radish or even Vietnamese-style pickled carrots and daikon offer a refreshing balance.
- Cold noodles: Try a sesame soba noodle salad or chilled japchae.
- Kimchi: Spicy, tangy, and naturally fermented, it adds a probiotic punch to your meal.
- Crispy slaw: A cabbage slaw with rice vinegar, sesame oil, and cilantro can be a crunchy, cooling contrast.
Drinks
- Cold beer: A light lager or pilsner pairs well with the spicy richness of the wings.
- Soju or Makgeolli: For a traditional Korean twist.
- Iced green tea or jasmine tea: Helps cool the palate and cleanse between bites.
- Sparkling water with citrus: A refreshing and simple non-alcoholic option.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, you can use boneless, skinless chicken thighs or breast pieces. However, bone-in wings retain more moisture and flavor during baking. Boneless versions won’t have quite the same crispy texture but are easier to eat, especially for kids.
2. What’s the difference between gochujang and other chili pastes?
Gochujang is a Korean fermented chili paste made with red chili powder, glutinous rice, fermented soybeans, and salt. It’s thicker and has a deeper umami flavor than Thai chili paste or Chinese doubanjiang. It’s essential for creating that iconic spicy Korean chicken flavor.
3. Can I make this in an air fryer?
Absolutely. Air fry the wings at 400°F for 20–25 minutes, flipping halfway, until crispy. Then toss them in the sauce. The air fryer is a great tool to mimic chicken wing recipes fried without the oil.
4. How spicy are these wings?
With gochujang and optional chili flakes, they definitely have heat — but it’s a balanced, flavorful heat. For a milder version, reduce the gochujang and skip the chili flakes. If you love heat, consider these wings a toned-down cousin of spicy chicken wings recipes from other cuisines.
5. What other meats or dishes can I use this marinade for?
This garlic-ginger gochujang marinade works beautifully on Korean ribs recipes, grilled shrimp, or tofu. You could even use it to elevate your favorite Asian wings recipe, whether that’s teriyaki wings, Chinese chicken wings recipe, or Japanese chicken wings.
