Sticky Korean BBQ Chicken Wings – Sweet, Savory, and Totally Addictive

These wings are the kind you make once and then crave every weekend. They’re sticky, sweet, garlicky, and just spicy enough to make you reach for another. The sauce clings to every nook and cranny, turning simple wings into something special.

You don’t need fancy equipment, just a hot oven (or air fryer) and a few pantry staples. Perfect for game day, parties, or an easy weeknight treat.

Print Recipe

Sticky Korean BBQ Chicken Wings - Sweet, Savory, and Totally Addictive

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 6 servings

Ingredients

• 2.5–3 pounds chicken wings, split, tips removed
• 1 tablespoon baking powder (aluminum-free) or 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon neutral oil (canola or avocado)
• For the Korean BBQ sauce:
• 3 tablespoons gochujang (Korean chili paste)
• 3 tablespoons soy sauce (low-sodium preferred)
• 3 tablespoons honey (or brown sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1–2 tablespoons water, as needed to thin
• To finish:
• 2 teaspoons toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

• Prep the wings: Pat wings very dry with paper towels. In a large bowl, toss with baking powder (or cornstarch), salt, pepper, and oil until evenly coated.
• Heat the oven: Preheat to 425°F (220°C).Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack.
• Bake for crispiness: Arrange wings in a single layer. Bake 35–45 minutes, flipping once halfway, until deep golden and crisp.
• Make the sauce: In a small saucepan over low heat, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.Simmer 2–3 minutes until glossy. Add a splash of water if too thick.
• Glaze the wings: Transfer hot wings to a bowl. Pour over half the sauce and toss to coat.Return wings to the pan and bake 5–7 more minutes to set the glaze.
• Finish and serve: Toss with remaining sauce. Sprinkle with sesame seeds and green onions. Serve hot.
• Air fryer option: Cook wings at 380°F (193°C) for 18 minutes, shaking halfway.Increase to 400°F (205°C) for 5–7 minutes to crisp. Toss with sauce as above.

What Makes This Recipe So Good

• Balanced flavor: A mix of gochujang, soy, honey, and garlic creates a deep, savory-sweet sauce with gentle heat.
• Extra crispy without deep-frying: Cornstarch and a hot oven give the wings a satisfying crunch.
• Fast, simple prep: The marinade doubles as a glaze, saving time and dishes.
• Versatile heat level: Easily adjust the spice to fit everyone at the table.
• Great for crowds: Scales up effortlessly and holds well for serving.

Ingredients

• 2.5–3 pounds chicken wings, split, tips removed
• 1 tablespoon baking powder (aluminum-free) or 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon neutral oil (canola or avocado)

• 3 tablespoons gochujang (Korean chili paste)
• 3 tablespoons soy sauce (low-sodium preferred)
• 3 tablespoons honey (or brown sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1–2 tablespoons water, as needed to thin

• 2 teaspoons toasted sesame seeds
• 2 green onions, thinly sliced

Step-by-Step Instructions

1. Prep the wings: Pat wings very dry with paper towels. In a large bowl, toss with baking powder (or cornstarch), salt, pepper, and oil until evenly coated.
2. Heat the oven: Preheat to 425°F (220°C).

   Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack.

3. Bake for crispiness: Arrange wings in a single layer. Bake 35–45 minutes, flipping once halfway, until deep golden and crisp.
4. Make the sauce: In a small saucepan over low heat, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

   Simmer 2–3 minutes until glossy. Add a splash of water if too thick.

5. Glaze the wings: Transfer hot wings to a bowl. Pour over half the sauce and toss to coat.

   Return wings to the pan and bake 5–7 more minutes to set the glaze.

6. Finish and serve: Toss with remaining sauce. Sprinkle with sesame seeds and green onions. Serve hot.
7. Air fryer option: Cook wings at 380°F (193°C) for 18 minutes, shaking halfway.

   Increase to 400°F (205°C) for 5–7 minutes to crisp. Toss with sauce as above.

Storage Instructions

• Refrigerate: Store cooled wings in an airtight container for up to 3 days.
• Reheat: Bake at 375°F (190°C) for 8–12 minutes until hot and re-crisped. Air fryer works great at 360°F (182°C) for 5–7 minutes.
• Freeze: Freeze plain baked wings (without sauce) for up to 2 months.

  Thaw, reheat, and toss with fresh sauce.

Health Benefits

• Protein-rich: Chicken wings provide high-quality protein to support muscle and satiety.
• Baked, not deep-fried: You still get crunch with less oil and fewer calories than deep-frying.
• Flavor-forward ingredients: Garlic and ginger bring antioxidants and anti-inflammatory compounds.
• Customizable sodium and sugar: Use low-sodium soy sauce and adjust honey to fit your needs.

Pitfalls to Watch Out For

• Skipping the dry step: Damp wings won’t crisp. Pat them dry thoroughly.
• Overcrowding the pan: Give wings space. Crowding traps steam and softens the skin.
• Burning the sauce: The sugar in honey can scorch.

  Keep heat low and watch closely.

• Too-thick glaze: If it clumps, whisk in a tablespoon of water at a time until pourable.
• Uneven cooking: Use a rack and flip once. Aim for an internal temperature of 175–185°F for tender, pull-apart meat.

Variations You Can Try

• Extra spicy: Add gochugaru (Korean chili flakes) or a pinch of cayenne to the sauce.
• Sticky garlic-soy: Skip the gochujang and add more garlic and honey for a milder crowd-pleaser.
• Gluten-free: Use tamari or coconut aminos and check your gochujang label.
• Boneless version: Use chicken thighs cut into chunks; bake 18–22 minutes, then glaze.
• Citrus twist: Add 1 teaspoon orange zest or a squeeze of lime for brightness.

FAQ

What is gochujang and where can I find it?

Gochujang is a fermented Korean chili paste that’s savory, slightly sweet, and moderately spicy. Look for it in Asian markets, the international aisle of grocery stores, or online.

Can I make these wings ahead of time?

Yes.

Bake the wings until crisp, cool, and refrigerate. Reheat until hot and toss with freshly warmed sauce right before serving for the best texture.

How spicy are these wings?

They’re medium, with a gentle heat that builds. For milder wings, use 2 tablespoons gochujang and add more honey.

For hotter wings, add gochugaru or a dash of chili oil.

Do I need a wire rack?

A rack helps air circulate, giving you even crispiness. If you don’t have one, flip the wings twice and extend baking time a few minutes.

Can I grill the wings instead?

Absolutely. Grill over medium heat, turning often, until cooked through and charred in spots.

Brush with sauce during the last few minutes to avoid burning.

Wrapping Up

These Sticky Korean BBQ Chicken Wings are big on flavor, simple to make, and guaranteed to disappear fast. The sauce hits all the right notes—sweet, savory, and a little fiery—while the oven delivers that craveable crunch. Keep a batch of sauce ready, and you’re only a few steps away from a standout snack or an easy main any night of the week.