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Gochujang Chicken Wings

Gochujang Chicken Wings
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Gochujang Chicken Wings deliver a perfect balance of crispy, spicy, and sweet flavors using traditional Korean chili paste. This easy, oven-baked recipe creates juicy wings coated in a sticky, flavorful sauce that’s perfect for game days, family dinners, or any occasion. With simple ingredients and customizable spice levels, these wings are a crowd-pleasing appetizer bursting with bold Korean-inspired taste.

Ingredients

Scale

Chicken Wings

  • 2 lbs fresh or thawed chicken wings
  • 1 tsp baking powder (preferably aluminum-free)
  • ½ tsp ground black pepper

Gochujang Sauce

  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Instructions

  1. Prepare the wings: Pat the chicken wings dry thoroughly with paper towels to remove all moisture for maximum crispness. Toss wings with baking powder and ground black pepper evenly to help achieve a crispy skin when baked.
  2. Bake the wings: Arrange the wings on a wire rack placed over a baking sheet for proper air circulation. Bake in a preheated oven at 425°F (220°C) for 40 to 45 minutes, flipping the wings halfway through the cooking time to ensure even crisping and rendering of fat.
  3. Make the Gochujang sauce: While the wings bake, whisk together gochujang, soy sauce, honey (or brown sugar), minced garlic, rice vinegar, and sesame oil in a bowl until smooth and sticky, creating a balanced blend of sweet, spicy, tangy, and savory flavors.
  4. Toss wings in sauce: Once the wings are golden and crispy, transfer them to a large mixing bowl. Pour the prepared sauce over the wings and toss thoroughly to coat every piece evenly with the flavorful Gochujang sauce.
  5. Serve and enjoy: Serve the wings immediately while hot and sticky. Optionally, garnish with toasted sesame seeds or chopped green onions for added texture and freshness.

Notes

  • Dry wings thoroughly to ensure maximum crispness when baking.
  • Use baking powder (not baking soda) for crispiness without off flavors.
  • Do not overcrowd the pan; spacing wings properly helps them cook evenly and get crispy.
  • Taste the sauce before tossing wings and adjust sweetness by adding more honey or sugar if desired.
  • Let wings rest a minute after tossing with sauce to allow flavors to meld perfectly.
  • For gluten-free version, substitute soy sauce with tamari and ensure baking powder is gluten-free.

Nutrition

Keywords: Gochujang, chicken wings, Korean wings, spicy wings, crispy wings, baked wings, appetizer, game day snack

Find it online: https://mealsbysarah.com/gochujang-chicken-wings/