Spicy Korean Chicken Wings
Crispy chicken wings tossed in a sweet-spicy gochujang glaze, topped with sesame seeds and served with pickled red onions and a cool herby dipping sauce. Ready in about 20 minutes for a quick weeknight treat.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 2 lb chicken wings
- 3 tbsp gochujang
- 2 tbsp honey
- 1 tbsp sesame seeds
- 1 medium red onion
- ½ cup plain yogurt
Instructions
- 1
Preheat oven to 425°F. Pat 2 lb chicken wings dry and place on a baking sheet lined with foil. Season with salt and pepper.
- 2
Bake wings for 20-25 minutes until golden and crispy, turning once halfway. While they bake, thinly slice 1 red onion and toss with a pinch of salt and a splash of vinegar (if you have it).
- 3
In a small bowl, mix 3 tbsp gochujang, 2 tbsp honey, and 1 tbsp water to make a glaze. In another bowl, stir 1/2 cup yogurt with a pinch of salt and pepper for the dipping sauce.
- 4
When wings are done, toss them in the glaze until fully coated. Sprinkle with 1 tbsp sesame seeds.
- 5
Serve wings with pickled onions and yogurt sauce on the side. Garnish with cilantro or parsley if you have some.
Tools you’ll need
- baking sheet
- aluminum foil
- small bowls
- knife
- cutting board
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