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Korean sticky wings Japanese recipe with glossy spicy sauce and sesame seeds
Vicky Sharma

Korean Sticky Wings Japanese Recipe

A perfect fusion of bold Korean flavors and subtle Japanese techniques, these Korean sticky wings are oven-baked until crispy and coated in a rich, sweet, spicy, and savory glaze. This Korean sticky wings Japanese recipe delivers restaurant-quality wings at home.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Korean-Japanese Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For Chicken Wings
  • 2 lbs chicken wings split into flats and drumettes
  • 1 tbsp baking powder aluminum-free
  • 1 tsp salt
  • ½ tsp black pepper
For Sticky Sauce
  • 3 tbsp soy sauce
  • 2 tbsp gochujang Korean chili paste
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil
Garnish (Optional)
  • 1 tbsp sesame seeds
  • 2 tbsp green onions chopped

Equipment

  • Baking sheet
  • Wire rack
  • Mixing bowl
  • Saucepan
  • Tongs
  • Meat thermometer (recommended)

Method
 

Step 1: Prep
  1. Pat the chicken wings completely dry with paper towels. Toss with baking powder, salt, and black pepper until evenly coated.
    preparing chicken wings with seasoning
Step 2: Bake
  1. Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet. Bake for 45–50 minutes, flipping halfway, until crispy and golden.
Step 3: Make Sauce
  1. In a saucepan over medium heat, combine soy sauce, gochujang, honey, brown sugar, mirin, rice vinegar, garlic, and ginger. Simmer for 5–7 minutes until slightly thickened. Stir continuously. Finish with sesame oil.
    Making sticky sauce for chicken wings
Step 4: Toss
  1. Transfer hot wings to a bowl. Pour sauce over and toss until fully coated.
    tossing wings in sticky sauce
Step 5: Optional Finish
  1. Return wings to oven for 5 minutes for extra caramelization.
    caramelizing sticky chicken wings
Step 6: Garnish
  1. Top with sesame seeds and chopped green onions before serving.

Notes

  • Always dry wings properly for crispiness
  • Do not overheat the sauce it can burn due to sugar
  • Use a wire rack for even airflow and crisp texture
  • Internal chicken temperature must reach 165°F (74°C) for safe consumption