Lunch & Dinner:

Honey-Sweetened Korean Chicken Wings

Need a sweet and spicy wing recipe to help celebrate summer? We've got you covered with these Honey-Sweetened Korean Chicken Wings. They're so good you might reconsider sharing with your friends.

Yield 6-8 Servings
Prep Time 4 Hours
Total Time 5 Hours



  • ¼ cup gochujang (Korean chili paste)
  • 2 Tbsp sriracha (optional, for more heat)
  • ⅓ cup soy sauce
  • ¼ cup water
  • ½ cup Nates 100% Pure Honey
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp finely grated garlic
  • 2 Tbsp finely grated ginger
  • 2 tsp kosher salt
  • 1 tsp black pepper


  • 3-4 lb Perdue chicken wings (drums and flats)


  • Sesame seeds and chopped green onions (for garnish)
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Whisk marinade ingredients together. Add wings to a large zipper closure bag and pour mixture over, making sure to evenly coat wings. Refrigerate overnight (or 4 hours, if you’re in a pinch).

Preheat oven to 375°F. Spray a parchment-lined sheet tray with cooking spray; place the wings evenly onto the tray, making sure not to overlap. Drizzle remaining marinade over the wings and cook for 40-55 minutes, turning once halfway through cooking. Wings are done when digital thermometer inserted in thickest part of wings registers 180°F and the bones no longer look red/raw.

Place wings on a serving platter or festive plate; drizzle with any excess cooking liquid from the sheet tray and garnish with sesame seeds, green onions, and Nate’s 100% Pure Honey.

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