A delicious and addictive recipe for Korean chicken wings!

Korean baked chicken wings are a delicious and easy way to spice up your dinner. The spicy baked chicken wings are smeared with sugary, spicy and sticky sauce that will make everyone come back in seconds.
There are many ways to enjoy chicken in the Korean way and the Korean style of chicken wings is one of the simplest. The longest work (marinating) is done in the fridge and the most important work (cooking) is done in the oven! I consider it an easy meal to make.

I also know that a delicious Korean chicken has a lot of captivated audience, including you, but today’s chicken has a different taste and texture of typical Korean chicken. But let’s say this is another story. So you may be wondering what the Korean baked chicken wings are all about?
About my Korean chicken wings wanted
This is my oldest recipe since 2006, updated in the best way in many ways. They deserve to lick the fingers!
Initially, the chicken wings were rinsed with milk, salt, black pepper, and dried rosemary leaves to remove the “game” odor and prepare for the next stage of departure. Afterwards, they are ground in my homemade Korean hot chili sauce and baked in the oven until the skin is hot. We love the fried chicken wings! It makes the wings very nice.
The aroma of rosemary is soothing and adds flavor to the chicken. Moreover, the balance between sweetness and spice is obvious!

The chicken you see in this post is soaked in water for 5 hours. You can go all night to enhance the flavor, but I really recommend soaking it in water for at least 4 hours to deepen the flavor.
The chicken wings will make a perfect appetizer for your next party or gathering. You are also welcome to check out other game day recipes to get inspiration for your next party.

Korea Chicken Winter Equipment (Serves 3-4)

1kg (2.2lbs) Chicken Wings (Drumettes & Wingettes – also known as “Chicken Nibbles” at an Australian supermarket)
1 cup (250 ml) of milk
1/4 tsp fine sea salt
1/4 teaspoon black pepper
1/2 tbsp dried rosemary leaves
(Optional) Fried sesame seeds, garnish
(Optional) Green onions, finely chopped, garnish

As such, the Korean chicken wings are placed
1. Rinse the chicken in cold water, drain, and place in a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix well. Cover the container with a rolling pin and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave no chicken rosemary residue as it is, it will smell good once baked.)
2. Place the chicken in a large zipper joint bag (27 cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, keeping the sauce with 1/3 cup value for later use. Close the bag and tightly wrap the bag and massage the chicken so that the sauce is well greased with the chicken. Refrigerate for at least 4 hours.
Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) for 20 minutes. Take the chicken out of the fridge. Place the baking sheet on top of the baking tray and line the chicken. Make sure they do not pile up on top of each other.

4. Place the tray in the oven and bake for 15 minutes. Take a platter and turn the chicken back into the oven. Bake for another 10 minutes. While you wait, prepare a clean baking sheet lined with other baking tray. This step is only necessary if the chicken wings are full of liquid (their juice).

Transfer the chicken wings to a new tray. Rub the chicken wings with the remaining dough (from step 2) using a baking brush. Turn the oven to roast (grill in Australia) and cook for 2 minutes or until the skin is hot. Peel the squash, grate it and squeeze the juice, cook for 2 minutes or until the skin is hot.