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Easy, Saucy Korean Chicken Wings…huh, huh, good…

Easy Saucy Korean Chicken Wings

These wings are easy to make and to die for…no stress…and they are baked…

Easy, Saucy Korean Chicken Wings


  1. 3½ pounds chicken wings washed, drained, and dry
  2. ½ teaspoon salt
  3. ½ teaspoon ground black pepper
  4. 1 teaspoon minced ginger
  5. 2/3 cup potato starch
  6. 6 cloves garlic, minced
  7. 3 to 4 large dried red chili peppers, seeded, cut into ⅓ inch pieces (optional)
  8. ¼ cup soy sauce
  9. ½ cup rice syrup or corn syrup
  10. 1 tablespoon rice vinegar
  11. 1 tablespoon mustard
  12. 1 tablespoon brown sugar, maple syrup, or honey
  13. 2 tablespoons sesame seeds, toasted
  14. Grapeseed oil or peanut oil


1. Cut the wings in half. Or you may buy them already cut. You will need about 3 lbs pounds or about 26 pieces.

2. Transfer the chicken wings in a bowl. Then mix with salt, ginger, and ground black pepper. Let sit for about 30 minutes or so.

3.Then add the potato starch to evenly coat each piece of chicken thoroughly. Make sure each wing is well coated. That’s what is going to give it the crispiness, since those wings will be baked not fried.

4. In the meantime, make the spicy, sweet and guey and sticky sauce as follows:

Stir together 2 tablespoons of sesame oil, minced garlic, dried red chili. Then add soy sauce, rice syrup*, vinegar, and mustard sauce. Then add the brown sugar or maple syrup. (I used Maple Syrup). Then pour the sauce over the chicken making sure all every wing is well coated.

Bake in the oven at 400 for the first 15 minutes to ensure the skin is crisp. Then, lower the oven to 350 and bake for an additional 30 minutes.

Remove from oven and sprinkle the toasted sesame seeds while hot. If you have additional sauce remaining, you can also pour over the wings.

I promise you these wings will be a symphony in your mouth...and they are not fried...ENJOY!!!

* You can substitute corn syrup here -- I think the corn syrup comes out too heavy in this recipe. I prefer the rice syrup.

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