Baked Korean Chicken Wings Recipe
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Chicken Wings are always a favorite appetizer, snack, or even an entree! These sweet and spicy baked Korean chicken wings will quickly become a favorite for all of your gatherings!
I can always depend on my family devouring chicken wings whenever I make them. They happen to be one of Sam’s favorite things (and I have to admit – mine, too!). And let me just tell you, these baked Korean chicken wings have just the right combination of sweet and spicy to take them over the top!
The Korean Barbecue Sauce I used with these chicken wings is courtesy of my friend Rebecca and the release of her new cookbook, Not Your Mama’s Canning Book. I first met Rebecca on a trip about five years ago and became fast friends. Her quirky sense of humor, deep love of her family, and outgoing and lovable personality are an immediate draw! And after talking with her for just a few minutes and hearing the stories of raising her five boys, it makes me feel silly for sometimes feeling overwhelmed with one!
One of my absolute favorite things about Rebecca is her positive spirit. I think of her as the cheerleader of our group of friends. She is the first to send an encouraging text or even a prayer when one of our friends needs it. She is just a precious person.
So, when I heard her cookbook would be released, I couldn’t wait to get it! I preordered a few copies because I knew it would be just the thing to share with some of my local family and friends (and that many of you would love one, too)! Rebecca’s recipes are always clear, concise and ones that I know I can trust! And with canning, that’s important!
Her book includes recipes for preserving fruits, making jams, jellies, preserves, pickles, relishes, sauces (like the scrumptious one I used in this recipe!), syrups and more! I also love that she includes over 40 recipes for using these goodies once you’ve opened the jar! How smart is that?!
So, now that I’ve told you all about Rebecca’s beautiful book, let me tell you about these chicken wings!
I added my chicken wings to a large sealable bag and poured in some of the Korean Barbecue Sauce. Then, I removed as much air from the bag as possible as I sealed it. Next, I moved the chicken wings around in the bag to make sure that they were well coated with the sauce. I let them marinate in the sauce as my oven preheated. Then, I poured them onto a rimmed baking sheet and baked until cooked through, about 30 minutes.
Once I removed them from the oven, I brushed them with another 5 tablespoons or so of the Korean Barbecue Sauce and served them.
And that’s when the devouring occurred.
Here’s the recipe for these Baked Korean Chicken Wings. I hope you love them as much as my family does!
Baked Korean Chicken Wings Recipe
Ingredients
- 24 chicken wings, cleaned and tips removed
For the Korean Barbecue Sauce: (makes 4 pints, you’ll use about 1/2 of 1 pint)
- 3 cups reduced-sodium soy sauce
- 3 cups light brown sugar, packed
- 1 cup + 1/4 cup water, divided
- 1 cup soju , or sake
- 1/2 cup gochujang
- 1/2 cup mild honey
- 1/3 cup rice wine vinegar
- 1/4 cup + 2 tablespoons minced garlic
- 1/4 cup grated fresh ginger root
- 4 scallions, trimmed off the root end, thinly sliced
- 1 ripe pear, peeled, cored and grated on the finest side of a box grater
- 1 teaspoon ground black pepper
- 1 teaspoon Korean chili pepper powder , or crushed red pepper flakes
- 3 tablespoons Clear Jel , or other canning starch
Instructions
- Preheat oven to 425º F.
- Place chicken wings into a large zip top bag.
- Pour 5 teaspoons of Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet.
- Bake for 30 minutes or until wings are cooked through. Remove from oven and brush rmore of the barbecue sauce over wings. Serve.
For the Korean Barbecue Sauce:
- Combine the soy sauce, light brown sugar, 1 cup water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper, and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
- In a small measuring cup, whisk together the canning starch with 1/4 cup water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mixture in a steady stream to combine. Return the sauce to a boil and boil for 1 minute or until thickened.
- Ladle the sauce into sterilized pint jars, leaving 1/2-inch headspace at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness.
- Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2 inches. Put the lid on the stockpot, return the water to a boil and boil for 15 minutes. Transfer the jars to a towel-lined counter and allow them to cool completely.
- Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I love BBQ chicken wings and your BBQ chicken wings look really delicious and fun to make!
What a brilliant use for the Korean Barbecue Sauce, Robyn!! I’m going to do this for my guys soon <3
These chicken wings look really yummie I can see I will have to buy a new file for all these recipes, my first one I received it from my granddaughter who lives in Australia and guess what it was, yes, the chocolate cake looking froward to receiving more .
Definitely going to try this recipe! Chicken wings are a favorite at my house, too! I love canning peaches and making jams and jellies. I would like to learn to can meat and “ready made” soups that include meat. Love your blog.
I would really love to win this canning set. I have a very old enamel blanches and a water bath canner. I always freeze fresh peas and beans for the winter. I have canned fruits but would love to learn more about canning fresh vegetables. I have always wanted a pressure canner but just haven’t had the extra money to get it.
How awesome, Robyn! Thanks for this opportunity!~ I have canned salsa and tomatoes, but have never had a pressure cooker, so have to do the boil method. I would really love to can green beans and pickles!
By the way, the recipe for the chicken wings looks YUMMY, too!!
xoxo
My favorite thing to can is pepper jelly. I mix all manner of fruit and peppers together for canning my pepper jelly. I use the pepper jellies in salad dressings, as bbq sauces, and especially gifts (welcome to the neighborhood, holiday gift baskets, or an addition to food taken to all kinds of occasions.) Of course, as any family from the South will tell you the best use for pepper jelly is over a block of cream cheese surrounded by an array of crackers!
Sauces are so important to a meal. I love to make pickles and jam. I would like to can green beans and tomato sauce for the winter.
Thanks for sharing the book.
Great picture, Robin. That BBQ sauce must be awesome. My Mom-in-Law was the first person I met who canned and after tasting her Pear Preserves and Chow-Chow, I knew I’d like to make canned goods too. It felt like you were given Love in a jar everytime we received some homemade treat from her.
Hi Robyn,
We love making Korean Wings, whether it’s for parties, dinners, or BBQs. They’re usually gone within minutes!!
Your wings look really delicious, no wonder your family loves them!
Thanks for sharing Rebecca’s new canning cookbook by the way.
Have a wonderful weekend! 🙂
Amy