Made with the spicy and sweet Korean gochujang chili paste, these baked wings are an easy crowd pleaser.
By Shannon Lim
Wings lovers will love these Baked Korean Chili Wings, a variation of my Korean Oven Fried Chicken. I’m so into Gochujang (Korean chili paste) because of its mildly sweet-spicy kick that is addictively delicious with just about anything. You won’t go wrong with this fool-proof recipe. The sticky marinade makes the wings so tasty, that I could happily have the whole dish to myself.
Free range chicken have tougher meat, so I brine them first with my go-to recipe (Find the recipe here.), before marinating or cooking the chicken. I encourage brining your chickens—and not just for special occasions, as a brine adds flavor and keeps the meat tender and juicy.
Shannon's kitchen is her playground and creative outlet, where she loves to experiment with recipes. As a Malaysian, her food influences are mainly Malay, Chinese and Indian cuisine but her curiousity in other culture lead to cross cultural cooking. On her blog JustAsDelish.com, she pursue her mission in creating healthy and delish food.