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Spicy Korean BBQ Chicken Wings

Ratings 4.9 from 7 votes
Prep Time: 10 min Cook Time: 20 min Total Time: 30 mins

Learn how to make simple mouthwatering barbecue Korean chicken wings that are crispy on the outside, tender on the inside, and bursting with flavor. These wings have right amount of spice and they're the ultimate game day treat or any-day indulgence.

This recipe is all about simplicity without compromising on taste. 

  • 1 1/2 pound Bone-In Wings, Flats and Drums
  • 1 tablespoon Olive Oil
  • 1/4 cup Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cracked Black Pepper
  • 6 tablespoons Low-Sodium Soy Sauce
  • 3 tablespoons Brown Sugar
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sriracha or Crushed Red Chili Flakes (1 tsp.)
  • 1 tablespoon Toasted Sesame Oil
  • 2 teaspoons Minced Garlic
  • 2 teaspoons Corn Starch for slurry (added to 1 tbsp. COLD WATER)
  • Chopped Greens Onion and Sesame Seeds for garnish
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil.

  2. Stir together flour, salt, and black pepper. Pat wings dry with paper towels. Brush with oil, then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.

  3. Bake for 15 minutes, then broil for 2-3 minutes until crispy. WATCH CLOSELY so they don't burn.

  4. While chicken wings are baking, prepare the sauce by combing soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, and garlic in a medium sauce pan. Bring to a boil, stir together cold water and corn starch until dissolved, then whisk corn starch slurry into the boiling sauce. Once thickened, remove from heat.

  5. Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving. Enjoy!