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Korean Chicken Wings

Korean chicken wings

This marinade recipe can easily be doubled or tripled then put in a well-sealed jar; once refrigerated it easily keeps for 2 to 3 weeks. It’s then possible to marinate poultry or other meats.


  • 3 lb chicken wings
  • 3 Tbsp gochujang*
  • 2 Tbsp Layover in Korea spice blend, ground
  • 2 green onions, chopped
  • 1 garlic clove, chopped
  • 1 Tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp soya sauce (Japanese, if possible)
  • 4 Tbsp white sesame seeds and/or black
  • 1 green onion, sliced to garnish

* Fermented Korean chili paste, available on line or in Asian grocery stores.


  1. 1

    Place all ingredients in a bowl, except the sliced green shallots to garnish and mix well Add the chicken wings and stir, making sure to cover each wing.

  2. 2

    Let rest for at least 1 hour, or ideally, overnight refrigerated.

  3. 3

    Heat the oven to 475 °F. Place the wings on an oiled baking sheet. Let rest on the counter until the oven reaches the desired temperature. Cook 15-20 minutes depending on the size of the wings.

  4. 4

    Garnish with sliced green onions and serve.