4.67 / 3 votes

These Korean chicken wings are actually baked, not fried, yet are still impossibly crisp. And they’re served with a finger-lickingly lovely sweet and spicy dipping sauce. Move over, Buffalo wings.

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For the baked chicken wings

• 3 large egg whites
• 2 teaspoons baking soda
• 1 3/4 teaspoons fine sea salt
• 4 pounds whole chicken wings

For the Korean dipping sauce

• 1/4 cup tamari or soy sauce (seek out a gluten-free brand, if desired)
• 3 tablespoons apple juice
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon Korean red chile flakes or crushed red pepper flakes
• 1 tablespoon toasted sesame seeds, roughly chopped or coarsely ground if desired
• 1 garlic clove, grated
• 1/2 teaspoon grated ginger
• 1 scallion, finely sliced

Make the baked chicken wings

1. In a large bowl, combine the egg whites, baking soda, and salt. Stir well until the salt and baking soda are fully dissolved. Add the chicken wings and toss thoroughly to ensure each wing is evenly coated.
2. Remove the wings from the bowl and arrange them in a single layer on two wire racks, which should be placed over rimmed baking sheets. Refrigerate the wings, uncovered, overnight. This crucial step allows the skin to dry out, resulting in that coveted crispiness. Don’t skip it – the extra fridge space is absolutely worth the remarkable texture!
3. Preheat your oven to 450°F (235°C). Ensure your oven is fully preheated for optimal crisping.
4. Carefully slide the baking sheets with the wings into the preheated oven. Roast for 15 minutes. After 15 minutes, flip the wings over and continue to cook for an additional 10 minutes. Flip the wings once more and bake for another 10 to 15 minutes, or until they achieve a deep golden brown color and ridiculously crisp skin. Keep a close eye on them during this final stage to prevent burning.
5. Once baked, remove the wings from the oven and let them cool on the wire racks for 5 minutes. This brief resting period helps to further enhance their crispness.

Make the Korean dipping sauce

1. While the wings are baking or cooling, prepare the Korean dipping sauce. In a small bowl, combine the soy sauce (or tamari), apple juice, honey, rice vinegar, sesame oil, chile flakes, toasted sesame seeds, grated garlic, grated ginger, and finely sliced scallion. Stir until all ingredients are well combined.
2. Arrange the perfectly baked chicken wings on a serving platter. Serve the homemade yangnyeomjang alongside for dipping. Be warned: these wings are deliciously messy, so have a generous stack of napkins ready for your guests!

Adapted From

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Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation.

Beth Price

With four pounds of wings disappearing in mere moments at the hands of two hungry teenage boys, this recipe was an undeniable hit in my household. The advance planning for these Korean chicken wings made them an easy, satisfying weeknight meal for the entire family. While the recipe delivers excellent crispness, I personally prefer my wings a bit more done. An extra 10 minutes in the oven followed by a quick broil achieved my ideal level of crispness. Next time, I plan to baste the wings with some of the dipping sauce during cooking to infuse the chicken with those lovely Korean flavors from the start.

Carol Anne Grady

These Korean chicken wings certainly require a bit of foresight, but the result – a wonderfully crisp, golden finish – is well worth the minimal prep work the night before. The dipping sauce strikes a delightful balance of sweet and salty notes, and it comes together incredibly quickly. Overall, the entire recipe is wonderfully low-maintenance. A small word of caution: if your oven isn’t spotless, you might notice some smoke during baking due to the high heat. It’s a small price to pay for such deliciousness! For my next batch, I’m tempted to drizzle the sauce directly over the wings instead of serving it on the side. Given that ample napkins are a necessity either way, why not embrace the saucy goodness?

Rita Reino-Kinch

Yum! What a fantastic way to cap off the weekend with these great chicken wings. The recipe is surprisingly simple to make, though I found it challenging to keep my younger sister from sampling the sauce before the wings were even ready! The sauce delivered a pleasant kick, which was very enjoyable. We also had shrimp with dinner, and on a whim, decided to dip the shrimp in the Korean sauce. Surprisingly, the sauce harmonized even better with the shrimp than with the chicken! But overall, the wings were exceptionally good and easy to prepare. This recipe also provided a perfect, delicious excuse to procrastinate on my exam studying.

Alexander Cowan

These wings were truly terrific: crispy, juicy, and bursting with rich chicken flavor. Beyond the ingenious preparation of the wings themselves with baking soda and egg whites, the dipping sauce is genuinely delicious. I found very little to tweak in this recipe. Interestingly, I was able to fit all four pounds of chicken wings in a single layer on one large baking sheet, rather than the suggested two. This not only saved precious refrigerator space but also streamlined the baking process, preventing the need to shuttle multiple sheets in and out of the oven. I also extended the baking time by an additional 5 minutes to achieve an even crispier skin, which was perfect. I served these delightful wings alongside my homemade Korean banchan, including pickled radishes, soybean sprouts, and store-bought kimchi. The only thing missing for the ultimate experience was an ice-cold bottle of Hite Beer.

Brenda Carleton

What impressed me most about these wings wasn’t just the flavorful and delicious Korean dipping sauce, but the exceptional crispiness of the wings themselves. The method of coating them in the egg white mixture, allowing them to air-dry uncovered in the fridge overnight, and then roasting them at high heat with multiple flips truly transformed the skin. My husband, surprisingly, preferred the wings plain, without the Korean sauce – a testament to the wings’ inherent deliciousness and texture. However, I thoroughly enjoyed them both ways. The versatile dipping sauce, rich with toasted sesame seeds, tamari, apple juice, and garlic, would also be fantastic with crispy shrimp or drizzled over noodles. This is definitely a recipe I’ll make again. The extra step of preparing the chicken the night before is unequivocally worth the effort, making these a really superb finger food!

Chiyo Ueyama

For anyone who loves chicken wings and garlic, this recipe is destined to become a staple. The wings are not only incredibly delicious but also visually appealing. The unique egg white coating resulted in a uniformly golden-brown skin with a beautiful glistening finish; even the delicate wing tips remained unburnt at 450°F. The addictive sauce struck the perfect balance of sweetness and heat for my tasters, and we all agreed it would be phenomenal with dumplings or savory Asian-style pancakes. As with most recipes, there’s ample room for customization to match individual tastes and appetites: add more heat, use less ginger, omit the scallions, or adjust the serving size per person. For my personal preference, I’d leave the wings in the oven a few extra minutes for an even crisper skin.

Karen Depp

This recipe, hands down, wins the chicken wings competition! Upon first glance, it appeared somewhat complex and potentially tedious. However, it proved to be incredibly simple, easy, and undeniably delicious. Don’t be deterred by the “do-it-the-night-before” step – it requires minimal time and effort, and then your prep for the day is complete. My wings required about 20 minutes longer to cook than the recipe suggested, and I’m unsure why, but by monitoring the cooking process, you’ll achieve perfect results. The outcome? Crunchy, crackly, and utterly finger-licking good! A significant part of this dish’s excellence lies in its absolutely award-winning sauce. It hits that perfect spot, just shy of heavenly. It would even be delicious on grits!

Kristen Kennedy

As someone who can’t resist trying new chicken wing recipes, I was delighted by the innovative technique employed here, one I’d never encountered before. The overnight “drying” of the wings results in an astonishingly crunchy, crispy skin—an absolute must-have for wings in my household. The accompanying dipping sauce was superb, offering a delightful blend of salty, sweet, tangy, and spicy flavors all at once. I drizzled some sauce over the wings immediately after they came out of the oven and served the rest on the side. This recipe is definitely moving into permanent rotation for our game-day parties! The only adjustment I made was to cook the wings for an additional 9 minutes after their final flip, simply to achieve a deeper golden color and ensure the drumette meat was thoroughly cooked.

Sita Krishnaswamy

I absolutely adore this recipe for its simplicity and for offering a fantastic alternative to fried wings. The chicken wings crisped beautifully in the oven, and the cooking times were spot-on. The dipping sauce proved to be deliciously versatile – it effortlessly doubles as a flavorful sauce for stir-fried chicken or even noodles. I’ve made the sauce several more times since, even adding some chopped green chilies to it to serve as a topping for other Asian dishes. It seems this recipe, both the wings and the sauce, is set to become a staple in our home.

Steve Dunn

Thank goodness for these wings! They were the undeniable highlight of an afternoon spent watching my beloved Patriots unfortunately lose. I perfectly timed the wings to be ready at halftime, and I can confirm that the cooking times specified in the recipe are absolutely spot-on. After 35 minutes at 450°F, the wings emerged from the oven perfectly crisp and golden, right on cue. I first tasted a wing plain, without the sauce, to assess the contribution of the egg white, salt, and baking soda coating to the overall flavor. My verdict? This step primarily enhances color and crispness rather than imparting significant flavor. Naked, the wings were sizzling, golden, and undeniably crisp, but they were definitely crying out for sauce. As for the Korean dipping sauce, there is simply nothing not to love about it. Sweet, salty, and spicy, it fires on all cylinders. If you’re a Buffalo wing enthusiast who demands intense heat, you might wish to fortify this sauce with extra red pepper flakes, some sambal, or even a dash of Sriracha. These wings offer a pleasant spice that warms the back of your throat, but they’re not explosively hot. My only deviation from the recipe was in serving. The idea of my beer-fueled guests delicately dipping their crisp wings seemed unlikely, so I decided to toss the hot wings directly in the sauce to coat them thoroughly, then piled them onto a large platter in the center of the table. It was definitely the right call. After all, we’re talking chicken wings—classic tailgate fare. They’re meant to be fun, messy, and require you to lick your fingers clean every now and then. With the big game just around the corner, I highly recommend keeping this recipe close. Your game-day crowd will absolutely thank you!

Michael Shoup

I had some difficulty sourcing authentic Korean red pepper flakes, so I opted for regular crushed red pepper, and it worked out perfectly fine. I did encounter a couple of minor, easily resolvable issues with this recipe. First, I experienced some sticking with the wings on the wire racks when it came time to flip them. Next time, I plan to remove the wings momentarily before baking and spray the racks with a non-stick cooking spray. My second point of contention is the instruction to make the sauce at the last minute. I strongly disagree, as the flavors simply don’t have enough time to meld and develop. I intentionally saved some sauce and let it sit overnight. The next morning, the flavors were significantly improved – more complex, and the heat was more pronounced in a very good way. I would highly recommend preparing the dipping sauce the same night you marinate the wings, or at least the morning before you plan to bake them.

Cindi Kruth

I made the rookie mistake of telling Martin I was testing a wings recipe before reading past the title, not realizing it required an overnight soak. If I had thoroughly read the recipe before making promises, I might not have chosen it. However, it turns out these wings were absolutely worth the wait! I honestly didn’t believe the coating and the minor inconvenience of leaving an uncovered sheet of raw chicken in the fridge overnight would make much of a difference. But these wings turned out to be the crispiest baked wings I have ever made. There’s truly no need to fry when you can achieve this level of crunch through baking. The baking process itself was straightforward, requiring just a couple of flips. I did encounter a little sticking, so I’ll definitely use some pan spray next time. Even with just a bit of salt, the wings themselves were perfect. The accompanying sauce was equally simple and delicious; in fact, we used the leftover sauce on some dumplings the following night. This recipe is just another excellent example of why we test things – what initially reads as plain, or even a little annoying, ultimately proves to be easy and incredibly delicious.

Gail Rueckl

These wings were absolutely awesome! Without a doubt, the best baked chicken wings I’ve ever made. The ingenious egg white and baking soda technique imparted a beautiful crunch and a satisfyingly chewy texture to the skin. And the Korean dipping sauce? FANTASTIC! It was bursting with wonderful, fresh Asian flavors that truly filled your mouth. Everything, from prep to baking, was super quick and easy. I actually didn’t refrigerate the wings overnight; instead, I let them air-dry for 3 to 4 hours, and they still turned out beautifully. The only minor point I had was the consistency of the sauce. My testers and I all thought it would be even better if it were a bit thicker and stickier. With a hands-on time of about 20 minutes for both wings and sauce, plus roughly 45 minutes for baking, this recipe is absolutely perfect for Super Bowl Sunday, or any gathering!