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Korean Chicken Wings
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4.5 from 2 votes

Korean Chicken Wings & Cucumber Salad

These sesame-flavoured Korean Chicken Wings are a delicious, healthier way to enjoy your fave pub food - serve with cucumber salad for a full meal!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Korean
Keyword: chicken wings, cucumber salad, korean
Servings: 4
Calories: 353kcal
Author: Taylor Stinson

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!

Video

Nutrition

Calories: 353kcal | Carbohydrates: 25g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 1397mg | Potassium: 305mg | Fiber: 1g | Sugar: 23g | Vitamin A: 287IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg