Hawaiian-inspired recipe for baked Korean chicken wings in a spicy, tangy and sweet sauce with Gochujang
A friend of mine advised me to “try some pupu when you are in Hawaii”. Holy cow this raised some question marks. I instantly had all these icky foods on my mind like chocolate covered insects but poo-poo? Is this a thing now? Turned out pupu is just the Hawaiian name for tapas and appetizers. Lucky me.
While on vacation in Waikiki we ordered a pupu platter to share. Traveling and eating gluten-free can be tricky and I had to let those delicious appearing Korean chicken wings pass by. Although Mr. F assured me how amazing they are… Certainly, this was the first recipe I tried back home.
Korean chicken wings
Despite my Southern residency, I didn’t deep-fry the wings – I baked them to make them better for you. I adjusted the ratio between spicy, sweet, tangy and garlic, I hope you like them.
- 2 pounds of chicken wings (without tips, wings split)
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 4 tablespoons Gochujang, Korean hot pepper paste (GF if necessary)
- 3 tablespoons soy sauce or tamarind (GF)
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons sesame oil
- 2 ½ tablespoons honey
- 2-3 green onions, sliced
- Preheat your oven to 220 C / 425 F. Line a baking sheet with aluminum foil (makes cleaning up so much easier) and place a greased rack on top.
- Make the sauce: add the garlic, ginger, Gochujang, soy sauce, rice vinegar, sesame oil, and honey to a medium bowl and stir well. Set a ⅓ of the mixture aside for brushing during baking.
- Marinate the chicken for at least 30 minutes or up to 24 hours in the remaining ⅔ of the sauce.
- Place the wings on the rack and bake for 50 to 60 minutes. Brush them with the remaining sauce every 15 minutes and turn them once after 30 minutes.
- Sprinkle with green onions before serving.