Sticky Baked Korean Chicken Wings

My friend Stephen made these and sent me the recipe.  They are super easy and really good.  I made a huge batch so I doubled the sauce.   The one below is for about 30 wings.

Preheat the oven to 350.  Take the wings and cut them in half.  Toss them in salt, pepper and olive oil.  Then line them up on a baking sheet lined with parchment paper and bake for 30 minutes.

In the meantime make the sauce.

Put 1 cup ketchup, 1 cup rice wine vinegar, 1/2 cup soy sauce, 2 tbsp. honey and 2 tbsp. gochujang sauce (this is the key) in a sauce pan.  Bring to a boil while whisking.  Then turn it down to medium and let this sauce boil down for 15 minutes will it get thick (whisking on occasion).

When the wings are done pour the sauce over the wings.  Make sure they are fully covered.  Then turn the oven up to 450.  Back another 15 minutes until crisp.

Serve in a large bowl with a mixture of chopped cilantro, chopped scallions and sesame seeds over the top.


Sticky Baked 
Chicken Wings

Chef Matt Jennings of Townsman in Boston means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste.

  • SERVINGS: 8 TO 10


  • 1 cup ketchup
  • 1 cup unseasoned rice vinegar
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons gochujang (Korean red pepper paste)