Baked Chicken Wings

Story by Holly
Baked Chicken Wings
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Baked chicken wings with sweet and spicy Korean style sauce might just be one of my favorite things to eat right now.

When Natalie and I set out to create an easy at-home crispy baked chicken wing recipe we agreed we wanted it to be both sweet and spicy and we wanted to keep this recipe simple and easy enough for anyone to make at home, without compromising any of the flavor!


Baked chicken wings with sweet and spicy Korean style sauce might just be one of my favorite things to eat right now.

While doing our research we found that a lot of the recipes that fell in the “sweet and spicy” category called for gochujang.

What is gochujang?

I’m glad you asked. Gochujang is a red chili paste and is a staple in Korean cooking. It’s a savory, sweet, and spicy fermented condiment. Gochujang is a wonderful ingredient to have on hand because it is so complex and versatile. We are currently obsessing over just how many recipes we can add it to. This list of recipes we found from Bon Appetit magazine is drool worthy and a great place to start if you are looking for more ways to incorporate this ingredient into your cooking routine. We can't wait to work our way through the list. 

Baked Chicken Wings

While Gochujang is a great ingredient to work with, for this recipe it is not a necessity. We wanted the recipe for our at-home baked korean chicken wings simple enough for anyone to make with what they’d likely have on hand. So, if you don’t have gochujang you can just use any chili paste you have in the fridge. More often than not, we tend to have "sambal oelek" chili paste on hand, so we’ve used that for this dish with great results. (Although the more we use Gochujang, the more I try to make sure I never run out). 

Baked Chicken Wings

Baked Wings For the Win

We wanted this recipe to be baked 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. You might be surprised at our quick, easy method. 

How To Make The Crispy Chicken Wings In The Oven...

With wings, it’s all about that crunch, am I right? One method for achieving the perfect crispy wings is to use baking soda and salt to dry the chicken skin. Ideally, this method is left overnight to allow for the maximum amount of water to be drawn out. If you have that kind of time on your hands then be our guest and use this method. But, we have found another way and put it to the test with great results.  

Baked Chicken Wings

Egg Whites For Crispy Chicken Wings!

That’s right, we used egg whites, along with salt, to coat the chicken wings for extra crispy skin! We tested this method by cooking half of them with the egg whites, while the other half received 1 hour of the baking soda treatment. Much to our surprise, the egg white method came out as the winner!

So here it is, the perfect easy Baked Korean 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!   

Baked Chicken Wings

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. Also, feel free to leave a comment on the post and be sure to tell your friends where you discovered the recipe!

Baked Chicken Wings

Serves 8

Ingredients

5-6 lbs chicken wings, skin on, bone in
2 large egg whites
salt

Korean style sauce

1/3 cup brown sugar
1/3 cup soy sauce
2 tbsp chili paste Sambal Oelek or Gochujang
1 tbsp sesame oil
1 tbsp rice vinegar
tbsp fish sauce
2 tbsp garlic, minced

Ingredients

green onions, chopped, optional
sesame seeds, optional
cilantro leaves, optional

Method

Turn your oven to 425° F.

Rinse the chicken wings in cold water. Pat dry and season with salt. In a small bowl whisk 2 egg whites until frothy. Toss the chicken wings with the egg whites and place on an oven safe wire rack set over a rimmed baking sheet.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

While the wings are baking, make the sauce. In a small sauce pan set over medium heat, combine all ingredients for the sauce. Simmer until thickened about 5 minutes, whisking occasionally. Set aside to cool.

When the wings are still hot, toss them in the sauce, sprinkle them with green onions and sesame seeds.