Korean BBQ Wings

I really can’t believe it took me this long to make chicken wings. They are so easy. Unbelievably so. There is a shop in the neighborhood we can get wings at but they’re known for being unbelievably slow. In the time it takes to get wings there, I could bake these up and enjoy them. The wings at New Seasons were large and meaty. There weren’t any drummettes to be had, but I’m ok with that. I like working for my food sometimes.

Have you eaten at Pok Pok? Their wings are infinitely better than these, as expected, but this is a decent way to get a fix. The size of these wings are comparable at any rate. And now my mouth is salivating thinking about them. The genius behind these is the set-it-and-forget-it method in baking them. A wire rack is essential. The wire racks I have are for cooling baked goods, but I see a lot more wing baking for them in the future. Getting them up off the baking sheet is key to keeping them crispy. Take the time to lay down aluminum foil in the pan first unless you enjoy scrubbing off chicken fat or you have a dog to pre-clean the pan for you like I do. The method yields perfectly crispy wings without all that oil you get from frying them. I have such an aversion to frying. I don’t think I’ll ever fry wings [or anything] at this rate. These are almost superior.

Inspiration: Shutterbean


  • 2lbs chicken wings
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1-2 tablespoons gojuchang


In a small bowl, whisk together the soy sauce, fish sauce, and gojuchang. Start with a tablespoon of the gojuchang and taste the spiciness. I used the full two, but who is surprised? Set aside.

Preheat the oven to 400 degrees. Place a wire rack inside of a baking sheet. Add the chicken wings to a large bowl. Drizzle in vegetable oil and add the salt and pepper. Toss to coat completely. Use your hands to really make sure all the nooks and crannies are taken care of. Spread the wings out on the baking sheet. Bake for 45-50 minutes. They will be golden brown and crispy.

Toss the wings in the sauce or brush it on before serving.


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