Spicy Korean BBQ Chicken Wings recipe lecremedelacrumb.com

Spicy Korean BBQ Chicken Wings

Course Appetizer
Cuisine Asian
Keyword 30 minute
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Author Tiffany


  • 1.5 pounds bone-in chicken wings I used wings and drumsticks
  • 1 tablespoon olive oil
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper

korean bbq sauce

  • 6 tablespoons low sodium soy sauce or THICK soy sauce if your grocery store carries it
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha or 1 teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons minced garlic
  • 1 tablespoon cold water + 1 teaspoon corn starch
  • chopped green onions and sesame seeds optional garnish


  • Preheat oven to 400 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil.
  • Stir together flour, salt, and black pepper. Pat wings dry with paper towels. Brush with oil, then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.
  • Bake for 15 minutes, then broil for 2-3 minutes until crispy. WATCH CLOSELY so they don't burn.
  • While chicken wings are baking, prepare the sauce by combing soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, and garlic in a medium sauce pan. Bring to a boil, stir together cold water and corn starch until dissolved, then whisk corn starch slurry into the boiling sauce. Once thickened, remove from heat.
  • Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving.


This recipe as written makes 1.5 pounds chicken wings - for me this was about 16 wings. At 2-4 wings each, this would serve 4-6 people as an appetizer.