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Baked Korean Chicken Wings with Garlic and Ginger marinade

Baked Korean Chicken Wings with Garlic and Ginger Marinade

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Chicken

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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)

  1. 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

  1. Sprinkle with toasted sesame seeds and chopped scallions. Serve with lime wedges for a bright contrast that cuts through the richness.