Baked Korean Chicken Wings| Delicious and addictive Korean chicken wings recipe!

Grilled Korean chicken wings are a delicious and easy way to spice up your dinner. These baked spicy chicken wings are wrapped in a sweet, spicy and sticky broth that makes everyone come back for seconds.

There are many ways to enjoy chicken on the Korean way and today's Korean style baked chicken wings is one of the easiest. The longest work (marine) is done in the refrigerator and the most important work (cooking) is done in the oven! I consider it a no-brainer.

I know there are a lot of tasty chicken in Korea, including yourself, but today's chicken has a different taste and content than fried chicken. But suppose this is a story for another day. So you may be wondering what these baked Korean chicken wings are?

About my baked Korean chicken wings

• This is my oldest recipe since 2006, it has been refurbished in many ways. They need to be fingerprinted!
• Chicken wings are first washed with milk, salt, black pepper and dried romaine leaves, to remove the “play” odor and prepare for the next step in the water. After that, they boil the addictive Korean Chilean broth in my house and bake it in the oven until the skin burns. We especially like these Char fried chicken wings! It makes the wings even sweeter.
• The aroma of rosemary is very comforting and adds a nice flavor to the chicken. Moreover, the balance between sweetness and spice is in place!
• The chicken you see in this post is fried for 5 hours. You can definitely go overnight for more flavor enhancement, but I definitely recommend it for at least 4 hours to absorb the flavor.
• These chicken wings make perfect food for your next party or meeting. Welcome to see other game day recipes that will inspire your next party.

Other great Korean chicken recipes

If you like chicken, here are some Korean chicken recipes you can try. All are greatly appreciated by my readers, so I truly hope you find them helpful too!

Ingredients for Korean chicken wings (3 to 4)

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• 1 kg (2.2 pounds) chicken wings (drums and wings - these are also known as "chicken nible" in the Australian supermarket)
• 1 cup (250 ml) of milk
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried rosemary leaves
• (Optional) Roasted sesame seeds, for garnish
• (Optional) Green onions, finely chopped, for garnish

Marinade (Mix together in a bowl)

* 1 Tbsp = 15ml, 1 cup = 250ml

** If you want to know more about Korean ingredients, check out my 30 essential Korean recipes list!

How to make baked Korean chicken wings

1. Rinse the chicken in cold water, strain it well and place it in a bowl. Add milk, salt, black pepper and rosemary leaves and mix well. Cover the bowl with cling film and place in the refrigerator for about 20 minutes. Drain the milk for 5 minutes. (Leave the remaining rosemary on the chicken; it will add a nice aroma after baking.)