Name: TAO Uptowns KOREAN CHICKEN WINGS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs chicken wings (drumettes + flats); 1 tsp kosher salt; 0.5 tsp ground black pepper; 1 tbs baking powder (aluminum-free); 0.5 tsp garlic powder; 0.25 cups gochujang (Korean red pepper paste); 2 tbs soy sauce; 1 tbs rice vinegar; 2 tbs honey; 1 tbs brown sugar (light); 1 tsp sesame oil; 1 tsp toasted sesame seeds; 0.5 tsp gochugaru (Korean chile flakes) — optional; 1 tsp fresh ginger, grated; 2 cloves garlic, minced; 2 tbs water; 2 tbsp green onions (scallions), thinly sliced; 1 tsp toasted sesame seeds (extra); 1 tsp neutral oil for pan (canola or vegetable)

Method

Chicken & Marinade

Prepare wings

Pat chicken wings dry with paper towels. If whole wings, separate drumettes and flats and discard tips or save for stock.

Place wings in a large bowl. Sprinkle kosher salt, ground black pepper, garlic powder, and baking powder over wings. Toss thoroughly to coat each piece evenly. Baking powder helps crisp the skin when cooking.

Arrange coated wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows. This dries skin for better crisping. If short on time, proceed immediately.

Cooking the Wings

Oven-baked method (crispy)

Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Brush or spray rack lightly with neutral oil. Arrange wings in a single layer, spacing them so air can circulate. Bake for 25 minutes, then flip each wing and bake another 15–20 minutes until skin is deeply golden and crisp and an instant-read thermometer reads 165°F (74°C) at the thickest part. Total time ~40–45 minutes. For extra crispiness, broil 1–2 minutes at the end, watching closely to avoid burning.

Pan-fry method (quicker, very crisp)

Heat a large heavy skillet over medium-high heat and add 1 tsp neutral oil. When oil shimmers, add wings in a single layer (work in batches if necessary). Cook 6–8 minutes per side, turning occasionally, until skin is deeply golden and internal temperature reaches 165°F (74°C). Transfer cooked wings to a paper towel–lined tray.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 22–25 minutes, shaking the basket every 7–8 minutes, until crispy and cooked through.

Korean Gochujang Sauce

While wings cook, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, grated ginger, minced garlic, sesame oil, gochugaru (if using), and 2 tbs water in a small saucepan. Whisk until smooth.

Place saucepan over medium-low heat and cook, stirring, until sauce becomes glossy and slightly thickened, about 3–5 minutes. Taste and adjust balance: add more honey for sweetness, more vinegar for tang, or a splash of water to loosen. Remove from heat and stir in toasted sesame seeds.

Finishing & Garnish

Place hot cooked wings in a large mixing bowl. Pour warm gochujang sauce over wings and toss quickly with tongs or a spatula to coat evenly. Work in batches if necessary to avoid crowding and to ensure each wing is coated.

Transfer wings to a serving platter. Sprinkle with extra toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy.

Korean Chicken Wings Recipe