These oven baked chicken wings are just amazing. A Korean chicken recipe with gochujang sauce.

Just two more recipes to go and I am finally finished with this World Cup Food series on Where Is My Spoon. I knew it would take a rather long time to go through all the countries participating in this year’s Football or Soccer World Cup, but considering this amazing summer weather and all the time we spent outside, some reposted recipes and really lots of countries to cook, to accomplish this series has taken even more time that I had thought it would.

But what a great time when it comes to food. There were so many dishes I have never had before and which came out so unbelievably good, things like these Lamingtons or the Peri Peri Chicken, the Okonomiyaki or the Choripan.

I am so glad I got to know these foods and I am sure I will be making them over and over again.

But today’s baked Korean chicken wings and the last recipe I will post during the next days – Brazilian Fish Soup – Moqueca de peixe – were definitely my favorites.

Save the best for last! I do that often when it comes to food. If I have a plate full of food in front of me, I always keep some bits of my favorite parts of that dish for last.

Korean Chicken Wings in the Oven

I have actually cooked these Korean chicken wings sometime in the middle of this series and I was so awed by them, I knew I had to save them for the end of the series. Just to finish on a high note.

But let me tell you, that even if I cooked them for the first time only a few months ago, I have already cooked these oven baked chicken wings about 4 or 5 times more ever since.

And just writing about it, puts me in the mood of making them again, they are just that good, we all love them.

And despite the fact that due to the gochujang paste they are rather spicy, the children adored these Korean chicken wings as well, they just can’t stop eating every time I make them.

What is gochujang paste?

Well, I was wondering that myself before I made these chicken wings. When researching for this recipe, I came across this sauce from the very beginning. I thought that I should be able to find other recipes for Korean chicken wings made without the gochujang paste, but I didn’t.

So, I realized that the paste is an important component of this recipe. I ordered it online, not sure what I would do with the whole box of it once I had cooked this one recipe…

I shouldn’t have worried about it at all. First of all, I have already made these Korean Chicken Wings in the Oven with Gochujang so often, that the box is half empty already. And then, I found so many amazing looking recipes online that I just cannot wait to try. For instance these mouthwatering meatballs with gochujang sauce or this butternut squash cubes with gochujang. And so many others.

But what is Gochujang?

Gochujang paste is a Korean fermented condiment – hot pepper paste – containing chili powder, glutinous rice, fermented soybeans and salt. It comes in several heat degrees, so you might want to pay attention to that when purchasing gochujang paste.

I didn’t have a choice here, there was only one brand of gochujang paste I found, I’ve just checked the container, it says medium. I find it perfect for my purposes, it has already become one of my favorite condiments.

How to use gochujang paste?

Well, first of all, you should get familiar with the product, just to know how hot it is and how much of it you can take. Otherwise, there are endless dishes you could spice up with gochujang paste.

I definitely recommend starting with these amazing baked Korean Chicken Wings in the Oven with Gochujang.

Otherwise you could use it for making other typical Korean dishes, such as bibimpap, which means “mixed rice” and consists of a rice dish topped with several other ingredients like eggs, meat and vegetables. Or have a look at this amazing collection of recipes using gochujang paste.

How to make Korean Chicken Wings in the Oven with Gochujang

Usually Korean chicken wings are fried and not baked. But as I am not that much into frying (too much oil, too much smell, too much mess, too much trouble), I preferred to make the chicken wings in the oven. And I could not be happier, I cannot imagine liking the fried chicken wings any better.

How to cut chicken wings

Start by cutting your chicken wings at the joint, if necessary, of course. In Germany, I can only buy whole chicken wings, so I have to cut them myself into drumettes (the part looking like a mini drumstick) and wingettes.

Dividing the chicken wings at the joint is very easy, you just have to find the right spot between the bones, where your knife will easily go through the joint.

To do that, pick up the wing holding the drumette in your hand, stretching the joint open. The wingette part should still be on the working surface. Go with the knife through the joint, you should not encounter any serious resistance.

If there is any resistance than you are not in exactly the right spot between the wings. Try again, a few millimeters more on the right or left of the joint until you hit the right spot. The knife should be able to easily go through the skin and between the bones.

If your chicken wings also have the wing tips still attached (in Germany they do have them sometimes, but not always), than remove the tips and use them for something else. Actually the only way I use the tips of the wings is to make chicken stock.

If the wings I bought were fresh and not frozen, then I freeze the tips for later use. But if the chicken wings I bought were frozen and are now thawed, I make the stock immediately. Never freeze food that you have already thawed again.

Once you’ve cut your chicken wings, this recipe couldn’t go any faster. Mix the ingredients for the marinade, coat the chicken wings with the marinade and bake at high temperature for a total time of 20 minutes, turning once.

While the chicken wings are in the oven, use the time to reduce the marinade, this will take only a few minutes. Once the wings are thoroughly cooked, brush them with the sauce and serve immediately.

How to serve the Korean Chicken Wings in the Oven with Gochujang

The Korean chicken wings are best served immediately. However, I had some leftovers from time to time and I just reheated them in the preheated oven at about 200 degrees/ 400 degrees Fahrenheit for about 5 to 10 minutes or until hot. They were still delicious.

We had the oven baked chicken wings with rice and a sweet and sour carrot salad, with French baguette and green salad with yogurt dressing and with oven baked potatoes and cabbage salad. All combinations were wonderful, so choose what you like best.

The recipes serves 2 adults and 2 children with side dishes or 4-6 adults as a snack or appetizer. The recipe can be easily doubled.

Korean Chicken Wings in the Oven with Gochujang – Korean Food

Adina Share this on WhatsAppThese oven baked chicken wings are just amazing. A Korean chicken recipe with gochujang sauce. Just two more recipes to go and… Appetizers Korean Chicken Wings in the Oven with Gochujang – Korean Food European Print This

Serves: 2-4 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 kg/ 2.2 lbs chicken wings, divided in wingettes and drumettes
• 4 large garlic cloves
• 1 thumb size piece of ginger
• 1 heaped tablespoon gochujang paste
• 2 tablespoons runny honey
• 1 tablespoon Chinese vinegar (or apple cider vinegar)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1/2 teaspoon sesame seeds
• 1-2 scallions

Instructions

The recipes serves 2 adults and 2 children with side dishes or 4-6 adults as a snack or appetizer. The recipe can be easily doubled.

Preheat the oven to 240 degrees Celsius/ 460 degrees Fahrenheit. Line a baking tray with baking paper.

If necessary, divide the chicken wings into wingettes and drumettes. See the blog post above for more instructions on that.

In a large bowl mix together the grated garlic cloves, peeled and grated ginger, gochujang paste Premium Red Chili Paste, Gochujang with 100% Korean Ingredients (Small 1.1 lb) By Chung-Jung-One, runny honey, vinegar, soy sauce, oyster sauce, sesame oil, salt and pepper.

Give the prepared chicken wings to the bowl and mix well to coat. Place the chicken wings on the prepared baking tray. Reserve the marinade in the bowl.

Bake the chicken wings in the preheated oven for 10 minutes. Turn the chicken wings on the other side and continue baking for another 10 minutes or until cooked through.

In the meantime, give the remaining marinade to a small saucepan. It will not be that much, but you don't need a lot of it.

Bring the marinade to a boil and simmer for about 3-5 minutes, until the marinade has thickened and has a glossy look.

When the chicken wings are cooked through, brush them with the reduced marinade. Sprinkle with sesame seeds and thinly sliced scallions. Serve immediately as suggested above.

The nutrition is calculated for 4 servings.

[nutrition-label id=10319]