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Korean Style Baked Chicken Wings

Korean Style Baked chicken wings sprinkled with cilantro, green onions and sesame seeds on a serving platter
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  50 min

Ingredients

  • 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

Method

  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.