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December 1, 2023

Korean Style Baked Chicken Wings

These baked chicken wings with gochujang are baked, not fried! Juicy and flavorful, you should probably go ahead and invest in some wet naps now.


Korean Style Baked chicken wings sprinkled with cilantro, green onions and sesame seeds on a serving platter
Photography by Gayle McLeod

These Sweet and Spicy Baked Chicken Wings Are The Best Kind of Messy

When we set out to create an easy, homemade baked chicken wing recipe we agreed we wanted it both sweet and spicy, and we wanted to keep the recipe simple to make in a cinch. The result? This gochujang baked Korean chicken wings recipe that you’ll be making again and again.

Korean Style Baked chicken wings sprinkled with cilantro, green onions and sesame seeds on a serving platter

Why Are Korean Chicken Wings So Good? That’s The Jang.

What is gochujang? Gochujang is a thick, sticky red chili paste that is a staple of Korean cuisine and is absolutely delicious. Complex and versatile, it’s made from red chile pepper flakes, sticky rice, fermented soybeans, and salt. The flavor that it brings to this baked chicken wings recipe is unparalleled—it’s a superhero of a condiment, and we’re head over heels for it. We also use it to flavor our Korean Style Pot Roast. However, if you don’t have gochujang you can use any chili paste you currently have on hand. The gojuchang is what makes the wings baked Korean chicken wings, but if you use a different chili paste, they’ll still be delicious. We’ve made these wings with Thai chili paste many times because it’s what we happened to have on-hand, with great results.

Raw chicken wings next to brown sugar, soy sauce, sesame oil, rice vinegar, fish sauce, green onions and sesame seeds

What You’ll Need To Make Chicken Wings At Home:

Inspired by all of our favorite southeast Asian flavors, these succulent baked chicken wings get all of their finger-licking flavor from this super-delicious sauce. Here’s what you’ll need to make this Korean-inspired wing sauce:

  • Garlic

  • Brown sugar

  • Soy sauce

  • Gochujang (or sambal oelek)

  • Sesame oil

  • Rice vinegar

  • Fish sauce

egg whites being whisked in a bowl until frothy
chicken wings that have been patted dry and seasoned with salt being tossed in whisked egg whites
chicken wings that have been coated in egg whites on a wire rack on top of a baking sheet
brown sugar, soy sauce, Gochujang, sesame oil, rice vinegar, fish sauce, and garlic in a sauce sauce pan

What Is The Secret To Crispy Chicken Wings?

We wanted this recipe to be for baked Korean chicken wings, as opposed to grilled or deep fried. Why? Because our baking method is simple, quick and something that even the most novice cook can accomplish, whereas deep-frying can be messy and a little intimidating. Keep reading for all the tips and tricks for how to make crispy baked chicken wings at home!

baked chicken wings on a wire rack on top of a baking sheet

How To Make Crispy Chicken Wings

With wings, it’s all about that crispy skin! Our preferred way to get a crispy crust on those baked wings? EGG WHITES! That’s right, we used egg whites, along with salt, to coat the chicken wings for extra crispy skin! We actually tested various methods of skin-crispness achievement and the egg white method came out as the winner, every time.

baked chicken wings being tossed in a bowl with homemade kroean style sauce

What To Serve With Baked Korean Chicken Wings

These baked wings make a great partner for our Asian Slaw With Sriracha Dressing or Classic Coleslaw. It’s always a good idea to have a bowl of fluffy White Rice to catch any runaway sauce. Steamed broccoli or a Shaved Snap Pea Salad would be a nice way to add some green to the meal. Add a Moscow Mule or a nice cold beer to cut through the saucy goodness.

Tools You’ll Need:

More Easy Party Tricks

Korean Style Baked chicken wings sprinkled with cilantro, green onions and sesame seeds on a serving platter

An Easy Chicken Wing Recipe To Indulge In At Home

So here it is, the perfect easy baked chicken wings recipe. There’s no need to deep fry and no excuse not to make them for dinner tonight or as a flavorful addition to your next party! If you make this dish, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do.

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Korean Style Baked Chicken Wings

  • Serves: 4
  • Prep Time:  10 min
  • Cook Time:  50 min
  • Calories: 326


  • 3 pounds bone-in, skin-on chicken wings
  • 2 teaspoons kosher salt
  • 2 large egg whites
  • Chopped cilantro leaves, for serving (optional)
  • Sesame seeds, for serving (optional)
  • Chopped green onions, for serving (optional)

Korean-Style Sauce

  • ⅓ cup brown sugar
  • ⅓ cup low-sodium soy sauce or tamari
  • 1 tablespoon Gochujang or Sambal Oelek
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons minced garlic


  1. Preheat the oven to 425°F with a rack in the center position. Set a wire rack inside a rimmed baking sheet.

  2. Pat the chicken dry and season all over with salt.

  3. In a large bowl, whisk the egg whites until frothy. Add the chicken to the bowl and toss until coated. Place the wings skin-sides up on the wire rack.

  4. Bake until the chicken is cooked through and the skin is crispy, 45–50 minutes.

  5. Meanwhile, make the sauce. In a small saucepan, combine the brown sugar, soy sauce, Gochujang, sesame oil, rice vinegar, fish sauce, and garlic over medium heat. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 5 minutes. Transfer the sauce to a second large bowl.

  6. While the wings are still hot, transfer them to the bowl with the sauce and toss to coat.

  7. Sprinkle the wings with the cilantro, sesame seeds, and green onions if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories326
  • Protein26 g
  • Carbohydrates12 g
  • Total Fat20 g
  • Dietary Fiber0 g
  • Cholesterol0 mg
  • sodium1051 mg
  • Total Sugars10 g

Korean Style Baked Chicken Wings

Questions & Reviews

Join the discussion below.

  • Julia

    You have some delicious recipes. For the gluten free recipes, my understanding is that soy sauce is not gluten free. What substitute do you recommend?

    Tamari is the gluten free option. Hope you enjoy Julia!

  • David

    Will these work the same way on the grill?

    We have not tested these on the grill.

  • Meeta

    Hi! Can’t wait to make these. Is there a substitute for the fish sauce??

    Just leave it out. : )

  • Cathy

    This looks really good. We prefer chicken thighs. How could I transition this recipe to use thighs instead? Thank you.

    It will just change the cook time. Which will depend if you use bone-in or boneless. Just make sure the thighs are cooked through before removing from the oven. Hope you enjoy Cathy!

  • B

    We made this tonight and added a Korean slaw. Definitely doing this again and again and again. Thank you for sharing this with all of us. Highly recommend!

    Thanks B! We are so glad you loved it!

  • Sarah

    These were fantastic! I'll definitely be making this recipe again.

    YAY! Thanks Sarah, so glad you loved them!

  • Kay

    Seriously, wow! SO SO good. Will be making these again and again!

    Thanks Kay!