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Spicy Korean Baked Chicken Wings


  • 2 Ibs chicken wings tips removed, drumettes and flats separated
  • 1 Tbs canola oil
  • cup low-sodium soy sauce
  • ½ cup honey
  • 1 Tbs Korean chili flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame seeds


  • Preheat oven to 400F. Place a wire rack inside a baking sheet lined with aluminum foil.
  • Rinse chicken and pat dry. Transfer to a bowl and toss with canola oil. Spread out chicken in a single layer on baking rack. Bake until cooked through and skin is crispy, 40-45 minutes.
  • In the meanwhile, whisk together soy sauce, honey, chili flakes, and garlic powder in a small saucepan over medium-low heat and simmer until slightly thickened, approximately 10-15 minutes.
  • In a mixing bowl, toss chicken with sauce until well coated. Place under broiler until glaze is glossy and lightly caramelized, about 5 minutes. Sprinkle sesame seeds on top and enjoy!