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Sticky Korean-style chicken wings are SO much better than anything you’d get at a wing restaurant. These flavor packed wings are made at home with simple ingredients and a few quick and easy steps!
This is a sponsored post in partnership with Farmer Focus. All opinions are my own.
If you like crispy baked wings that are doused in sticky, insanely flavorful sauce, this is going to be your new favorite recipe – I promise!
Made with ingredients like ginger, honey, and Gochujang, the sauce on these perfect wings is inspired by traditional Korean flavors that are bound to make anyone’s mouth water.
Usually, I can eat about 10-15 wings before I’m full. But with this highly addictive sticky Korean sauce, I pretty much always find myself eating at least 20 before I start slowing down!
My main advice when making these sticky wings is this – make a double batch, especially if you’re serving them to a crowd!
We’re partnering again with Farmer Focus this year and I could not be more thrilled. Four brand new, exclusive and unique recipes for Farmer Focus and Table for Two! Get excited for some tasty recipes with the best chicken ever!
Farmer Focus never ceases to amaze me with their transparency and their focus to take care of their farmers. When they take care of their farmers, their farmers work hard raising happy, healthy, 100% organic chickens. It’s a win-win and as the consumer, you are part of that win!
Did you know that each farm is certified humane by two 3rd party organizations and certified non-GMO? They actually test the food that is fed to the birds to ensure that their diet is 100% vegetarian and non-GMO!
Ingredients for sticky Korean-style chicken wings
- Farmer Focus chicken party wings – you know the best chicken recipes come from clean tasting chicken like ones from Farmer Focus!
- Soy sauce – Opt for a low sodium soy sauce or tamari for best results.
- Honey – A darker color honey will provide the richest flavor for the sticky sauce.
- Rice vinegar – This mild vinegar shouldn’t be substituted with any other vinegar!
- Gochujang – This key Korean ingredient is a sweet and spicy fermented red chili paste that really makes these wings as flavorful as they are.
- Ginger – Freshly grated ginger always has more flavor than dried.
- Garlic – Finely mince 4 cloves for the best garlicky kick!
- Toasted sesame oil – The neutral flavor of this oil is perfectly complimentary to the other powerful ingredients in the sticky sauce.
Watch the video for sticky Korean-style chicken wings!
Are these wings spicy?
You can bet that the Gochujang in the wing sauce makes these bad boys pretty spicy! The sauce both spicy and sweet, making the flavor palate in this dish perfectly well rounded.
As hot as they already are, I never feel the need to add any more spicy ingredients. If you love over the top spice, though, try adding a few teaspoons of crushed red pepper to your sauce!
How do I store and reheat these sticky Korean-style wings?
In an airtight container in the fridge, these chicken wings will stay fresh for up to 3 days.
When you’re ready to reheat your wings, do NOT use the microwave! Using a microwave to heat up the wings is a surefire way to make them soggy and dry.
Instead, just toss the wings on a baking sheet and reheat them for a few minutes in the oven at 400°F. Be sure to check on them frequently so they don’t burn!
Before you go, check out these other Korean-inspired recipes!
Sticky Korean-Style Chicken Wings
- 2 packs of Farmer Focus chicken party wings
For the sauce:
- ⅔ cup (158 ml) low sodium soy sauce or tamari
- ½ cup (118 ml) water
- 4 tablespoons honey
- 4 tablespoons rice vinegar
- 3-4 tablespoons (3 tablespoons) Gochujang
- 2 teaspoons fresh ginger, grated
- 4 cloves garlic, finely minced
- 1 tablespoon toasted sesame oil
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a small saucepot, bring to a boil all ingredients of sauce. Boil for 5 minutes, reduce heat, then let slow simmer until sauce has thickened, about 10 minutes. Remove from heat.
- In the meantime, preheat oven to 400 °F (204 °C) and pat dry wings with a paper towel. Place wings onto a wire baking rack on top of a rimmed baking sheet. Bake 30-40 minutes, or until internal temperature is 160 °F (71 °C)
- Once done, put wings into a large mixing bowl and pour sauce on top and toss.
- Garnish with sesame seeds and chopped green onions.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.