These Korean Bulgogi Chicken Wings are crazy good—sweet, savory, a little sticky, and packed with big flavor.
The marinade does most of the work, and the oven gives you that perfect caramelized finish.
Whether you’re hosting friends or just want to switch up your wing game, this is one to bookmark. We make these every few weeks because everyone goes nuts for them.
Why I Love This Recipe
This recipe came from a late-night craving that turned into a full obsession. I had leftover bulgogi marinade and a pack of chicken wings—and it just clicked. I’ve tweaked it over time, and now it’s my go-to for game days and weekend treats.
- The wings get super flavorful thanks to the long marinade time
- No grill needed—your oven does all the work
- Sticky-sweet glaze with a little heat
- It’s different from your typical BBQ or buffalo wings
- You can double it easily for a crowd
Servings: 4
Prep Time: 15 minutes
Marinate Time: 4 hours or overnight
Cook Time: 40 minutes
Total Time: 4 hours 55 minutes
What You’ll Need
- 2 pounds chicken wings, split and tips removed
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 garlic cloves, finely minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons grated red onion
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (for garnish)
- 1 green onion, thinly sliced (for garnish)
- Neutral oil spray (for baking sheet)
Tools Required
- Mixing bowl
- Whisk
- Microplane or grater
- Zip-top bag or container with lid
- Baking sheet
- Wire rack (optional but helps with crisping)
- Foil or parchment paper
- Tongs
- Small brush or spoon for glazing
Pro Tips
- Grate the red onion and ginger for a smoother marinade that really sticks to the wings
- Marinate overnight if you can—more time = deeper flavor
- Bake on a rack so heat circulates around the wings
- Don’t skip gochujang! It adds heat and umami, not just spice
- Use foil for easier cleanup—this glaze gets sticky
Substitutions and Variations
- No gochujang? Use sriracha or a mix of ketchup + chili flakes
- No red onion? Grate in some regular onion
- Sweeter? Add an extra half tablespoon of honey
- Spicier? Add a dash of chili flakes or extra gochujang
- Air fryer? Cook at 375°F for 22–25 minutes, flipping halfway
Make Ahead Tips
- Marinate the wings the night before
- Make the marinade up to 3 days in advance
- Cooked wings reheat well in the oven at 375°F for 8–10 minutes
Korean Bulgogi Chicken Wings – Recipe & Instructions
Step 1: Make the Marinade
In a large bowl, whisk together:
4 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp sesame oil, 4 finely minced garlic cloves, 1 tsp grated ginger, 2 tbsp grated red onion, 1 tbsp rice vinegar, 1 tbsp gochujang, and 1 tsp black pepper.
Step 2: Marinate the Wings
Add 2 pounds of chicken wings to the bowl and mix well to coat. Transfer everything to a zip-top bag or covered container and marinate in the fridge for at least 4 hours, or overnight.
Step 3: Prep the Baking Sheet
Preheat the oven to 400°F. Line a baking sheet with foil or parchment. Spray lightly with neutral oil. Optional: set a wire rack on top.
Step 4: Arrange and Bake the Wings
Remove wings from marinade and place them in a single layer on the rack or sheet. Bake at 400°F for 35–40 minutes, turning once halfway.
Step 5: Optional – Glaze for Extra Shine
In the last 5 minutes of baking, brush leftover marinade on top of the wings (only if it was reserved before touching raw chicken). Return to oven to let it caramelize.
Step 6: Garnish and Serve
Sprinkle with 1 tbsp toasted sesame seeds and 1 sliced green onion. Serve hot.
Leftovers and Storage
- Store in airtight container in the fridge for up to 4 days
- Reheat in oven at 375°F for 8–10 minutes to keep skin crisp
- Freeze for up to 1 month—thaw in fridge overnight, then reheat
Macros (Per Serving – 4 servings total)
- Calories: 390
- Protein: 28g
- Fat: 22g
- Carbs: 18g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Bulgogi marinade is all about balance: soy sauce for salt, sugar and honey for caramelization, vinegar for acid, and sesame oil for depth. Grated red onion and ginger add enzymes that slightly tenderize the meat. Gochujang adds umami-rich heat. Baking at high heat lets the sugars caramelize into that sticky, crave-worthy finish.
Common Mistakes
- Not marinating long enough: It really needs at least 4 hours
- Crowding the tray: Wings need space to crisp
- Skipping the wire rack: It helps air circulate—less soggy skin
- Using too much glaze at once: It’ll pool and burn instead of caramelizing
What to Serve With
- Steamed jasmine rice or sticky rice
- Quick cucumber kimchi or pickled radish
- A simple green salad with sesame dressing
- Cold noodles with soy and sesame
- Korean corn cheese (if you want to go all out)
FAQ
Can I grill these instead of baking?
Yes! Grill over medium heat, turning often, for about 20–25 minutes until cooked through and lightly charred.
Can I make this with boneless wings or thighs?
Totally. Just adjust the cook time—boneless pieces cook faster, about 20–25 minutes.
Is gochujang really necessary?
It’s key to the flavor, but you can swap with sriracha or even chili garlic sauce in a pinch.
How spicy are these?
Mild to medium. You can control the heat by adjusting the gochujang.
Final Thoughts
If you love wings and want to try something new, these Korean Bulgogi Chicken Wings will be a game changer. They’ve got all the best things—sweet, salty, sticky, and satisfying. Let me know how they turn out for you, and drop any questions or your own twists in the comments!