These Baked Korean-Inspired Chicken Wings are a healthier way to enjoy your favourite pub food, served with a delicious cucumber salad!
Baking these wings instead of frying keeps them lighter without sacrificing that crispy texture you love. Trust me, this dish is a crowd-pleaser that’s perfect for game day, parties, or a fun dinner at home!
Why you'll love this recipe
- Healthier alternative: Baked, not fried, for less guilt without losing crispiness.
- Bold flavours: The sweet, spicy, and savoury glaze makes every bite irresistible.
- Easy to make: Simple steps with minimal cleanup for a stress-free recipe.
Ingredients and substitutions
Cucumber salad
- Cucumber – make this salad with another spiralized veggie like zucchini, carrots or radishes.
- Sesame oil – you can use olive oil or avocado oil, but the salad will have a milder flavour.
- Rice vinegar – swap out for white wine vinegar or apple cider vinegar if you don’t have any rice vinegar on hand.
- Chili garlic hot sauce – Sambal Oelek or harissa sauce would also work.
Chicken wings
- Chicken wings – skinless wings are a healthier option. You can also use this wing sauce on pork!
- Green onions – scallions would also be good.
- Sesame seeds – black or white sesame seeds can be used.
Wing sauce
- Sweet chili sauce – hot sauce mixed with a bit of honey will provide a similar flavour.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Ketchup – use tomato paste mixed with a bit of maple syrup and apple cider vinegar instead.
- Sriracha hot sauce – swap out for another hot sauce like Sambal Oelek.
- Honey – agave or maple syrup would also add a bit of sweetness to the sauce.
- Sesame oil – or a neutral cooking oil like avocado or canola oil.
How to make Korean-inspired chicken wings
Step 1: Prepare the marinade.
Mix all wing sauces.
Step 2: Marinate the chicken wings.
Let the flavours penetrate into the meat.
Step 3: Make the cucumber salad.
Thinly slice the cucumber and mix with other ingredients.
Step 4: Bake the wings.
Bake for 10 minutes per side.
Step 5: Toss the wings in the sauce.
Coat the wings and toss in extra sauce.
Step 6: Serve and enjoy!
Sprinkle sesame seeds and green onion on top and enjoy.
Recipe Tips and Variations
Get creative! These tips and variations let you put your own spin on the recipe.
- Use a wire rack: Bake the wings on a wire rack set over a baking sheet to allow air circulation for even cooking and crispiness.
- Sweet twist: Add a touch of honey or brown sugar to the sauce for extra sweetness.
- Extra crunch: Toss the wings in a light coating of cornstarch before baking for a crispier texture.
- Garnish generously: Top with sesame seeds, green onions, or cilantro for a vibrant finish.
- Don’t skip the marinade: Chicken wings only need about 30 minutes to soak up all that delicious marinade flavour! Chicken marinates faster than beef, so don't over-marinate or it might get tough.
Frequently asked questions
Can I make these wings less spicy?
Yes, to reduce the spiciness, decrease the amount of sriracha in the sauce or substitute it with a milder chili paste. Adding more honey or brown sugar can also balance the heat.
Can I use an air fryer instead of an oven?
Yes, you can cook the wings in an air fryer at 380°F (193°C) for 25-30 minutes, shaking the basket halfway through, until they are cooked through and crispy.
Can I use drumsticks or other parts instead of wings?
Yes, you can substitute wings with drumsticks or other chicken pieces. Adjust the cooking time accordingly to ensure they are cooked through and crispy.
What to serve with this dish
Aside from cucumber salad, these sides create a balanced and flavorful meal to complement your baked chicken wings!
- Steamed rice: Classic white rice or sticky rice helps soak up the flavorful sauce.
- Pickled vegetables: Kimchi and pickled radishes or carrots, add a delicious crunch and tangy flavor to any meal.
- Stir-fried veggies: Sautéed broccoli, zucchini, or snap peas complement the wings’ bold flavors.
How to store and reheat
Store: Cooked chicken wings can be stored in the refrigerator for up to 5 days in airtight glass containers.
Reheat: Reheat wings by pan-frying or baking in the oven at 350°F for 10-15 minutes to maintain crispiness. You can also microwave them, but note that they may lose their crisp texture.
Freeze: Freeze cooked wings by placing them on a tray for 1 hour to prevent sticking. Then, transfer them to a freezer-safe Ziploc bag or airtight container; they’ll last up to 3 months. Thaw the wings in the fridge overnight, then reheat in a pan or oven until warmed through.
Meal prep tools
- Order some chili garlic sauce for the cucumber salad.
- Order some sweet chili sauce for the chicken wings.
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Baked Korean-Inspired Chicken Wings
Ingredients
Cucumber Salad
- 1 cucumber, sliced thinly
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp chili garlic hot sauce
- 1/2 tsp salt
Chicken Wings
- 1.5 lb chicken wings
- 2 green onions, sliced (for garnish)
- sesame seeds (for garnish)
Wing Sauce
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp Sriracha hot sauce
- 1 tbsp honey
- 1 tsp sesame oil
Instructions
- Preheat oven to 450 F. Mix together chicken wing marinade and pour half of it into a Ziploc bag with wings. Let marinate for 30 minutes.
- Meanwhile, slice cucumber very thinly and toss with sesame oil, vinegar, chili sauce and salt. Set aside.
- Once wings are done marinating, place on a parchment-lined baking sheet and bake for 10 minutes per side. Once finished, switch oven to broil and broil wings for 2-3 minutes until crispy, watching closely so they don't burn.
- While wings are cooking, microwave the remainder of wing sauce for 3 minutes, making sure to cover it so sauce doesn't splatter.
- Toss chicken wings in wing sauce straight from the oven and garnish with green onions and sesame seeds. Serve with cucumber salad and enjoy!
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