Crispy Korean Gochujang Chicken Wings Recipe – Easy Spicy Glaze

Let me tell you—when the scent of gochujang, garlic, and sizzling chicken wings fills the kitchen, it’s basically impossible not to sneak a taste before anyone else. These crispy Korean gochujang chicken wings are the kind of snack that’ll stop conversations, make folks hover by the oven, and have your kids asking for seconds before you even finish plating. The first time I made these wings, it was a rainy Saturday afternoon. I wanted something bold, a little spicy, and—honestly—something that would knock my socks off. One bite, and I was instantly hooked. There’s this moment, you know, where you pause, take a deep breath, and just smile because you know you’ve found a recipe that’s going to be a staple in your kitchen.

Growing up, chicken wings were a family affair. My mom used to whip up her secret sauce, and we’d all gather around the table—elbows bumping, sticky fingers, laughter echoing. Years ago, I never imagined I’d be recreating those moments with a Korean twist. The gochujang glaze is fiery, sweet, and absolutely addictive. My family couldn’t stop sneaking wings off the cooling rack (and I can’t really blame them!). These wings deliver pure, nostalgic comfort wrapped up in a crispy shell and spicy glaze that’s dangerously easy to fall for.

Honestly, these crispy Korean gochujang chicken wings are perfect for game nights, weeknight dinners, or just when you need a little spice in your life. They brighten up any Pinterest board and make for a killer potluck dish. I wish I’d stumbled upon this combo years ago—it’s that good. I tested and tweaked this recipe more times than I can count (in the name of research, of course). It’s now a staple for our family gatherings, for gifting to friends, and for those nights when you need something that feels like a warm hug with a kick. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

Let’s face it, crispy chicken wings are always a hit—but these Korean gochujang chicken wings take things to a whole new level. Over the years, I’ve tried just about every wing recipe out there, and nothing compares to the balance of crunch and spicy-sweet glaze you get here. I’ve tested these wings in countless batches (some for family, some just for myself), and every time, they disappear faster than I can blink. Here’s why you’ll be obsessed:

• Quick & Easy: Ready in under an hour—ideal for last-minute cravings or busy weeknights.
• Simple Ingredients: No fancy grocery runs required. Most items are pantry staples or easy to find at any supermarket.
• Perfect for Any Occasion: These wings shine at potlucks, parties, casual get-togethers, or even solo Netflix marathons.
• Crowd-Pleaser: Kids love the sticky glaze (just dial back the spice if needed), and adults rave about the crispiness and bold flavor.
• Unbelievably Delicious: The texture is spot-on—crunchy on the outside, juicy inside, all coated in a spicy glaze that’s pure comfort food.

What makes this recipe so different? It’s the double-cook technique that guarantees shatteringly crispy wings, plus the gochujang glaze that’s the perfect balance of heat, sweetness, and umami. I’ve tweaked the seasoning to get that Korean BBQ flavor just right, and you can customize the spice level to suit your crowd. This isn’t just another wing recipe—it’s the one that’ll have people asking for your secret.

Honestly, these wings are the kind that make you close your eyes after the first bite. They’re comfort food, but with a vibrant, bold twist. You’ll impress guests without sweating over complicated steps, and you’ll turn an ordinary dinner into something unforgettable. If you love crispy chicken wings and crave something with a little kick, this recipe is your golden ticket.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and a satisfying, crispy texture—no complicated supermarket scavenger hunts required. Most of these are pantry staples, and if you cook Asian-inspired dishes, you probably already have gochujang on hand. Here’s what you’ll need for the best crispy Korean gochujang chicken wings:

• For the Wings:
• 2 lbs (900 g) chicken wings, split at joints, tips removed (the star of the show!)
• 1 tbsp (15 mL) baking powder (not baking soda—helps crisp the skin)
• 1 tsp (5 mL) kosher salt
• 1/2 tsp (2.5 mL) ground black pepper
• 1/2 tsp (2.5 mL) garlic powder (adds depth)
• 1/2 tsp (2.5 mL) onion powder
• For the Spicy Gochujang Glaze:
• 3 tbsp (45 mL) gochujang (Korean chili paste—look for brands like Chung Jung One)
• 2 tbsp (30 mL) honey (for sweetness and sticky texture)
• 1 tbsp (15 mL) soy sauce (regular or low-sodium)
• 1 tbsp (15 mL) rice vinegar (balances the heat)
• 2 tsp (10 mL) sesame oil (adds richness)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp (5 mL) ginger, finely grated (optional, but recommended)
• 1 tbsp (15 mL) brown sugar (for that glossy finish)
• 1/2 tsp (2.5 mL) red pepper flakes (optional, if you want extra heat)
• For Garnish (Optional, but fun!):
• 2 tbsp (30 mL) toasted sesame seeds
• 2 green onions, thinly sliced
• Fresh cilantro or parsley, chopped

Ingredient Tips: For best results, use fresh chicken wings and pat them dry with paper towels before seasoning—this helps the skin crisp up. If you can’t find gochujang, sriracha or sambal oelek will work in a pinch, but you’ll miss out on that deep Korean flavor. Want gluten-free wings? Use tamari instead of soy sauce. If you’re avoiding sugar, swap honey and brown sugar for a sugar substitute like monk fruit (just keep in mind the glaze won’t be as glossy). You can also adjust the spice level by reducing or increasing the gochujang and red pepper flakes—make it your own!

Honestly, these ingredients are easy to swap and customize, so don’t stress if you’re missing something. The wings will still be delicious!

Equipment Needed

You don’t need a ton of fancy gear to make these crispy Korean gochujang chicken wings—just a few trusty kitchen tools. Here’s what I use every time:

• Large mixing bowl (for tossing the wings with seasoning)
• Baking sheet (I like heavy-duty, rimmed sheets for even heat)
• Wire rack (helps air circulate for extra crispiness—if you don’t have one, just bake directly on the sheet)
• Parchment paper or foil (for easy cleanup, trust me!)
• Small saucepan (for simmering the spicy gochujang glaze)
• Whisk or spoon (to stir the glaze—nothing fancy required)
• Tongs (for flipping and tossing wings in glaze)
• Measuring spoons and cups (accuracy matters for that glaze!)
• Paper towels (patting the wings dry is key for crispiness)

If you’re short on a wire rack, just flip the wings halfway through baking. I’ve baked these wings both ways, and while the rack makes them extra crispy, you’ll still get great results without it. For budget-friendly options, I’ve found wire racks at thrift stores for a couple bucks. And don’t forget to wash your wire rack right away—sticky glaze sets fast!

Preparation Method

1. Preheat the Oven:
   Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or foil for easy cleanup, and place a wire rack on top.
   
   Tip: A hot oven is key for crispy skin!
2. Prep the Chicken Wings:
   Pat the chicken wings dry with paper towels. This step is crucial—wet wings don’t crisp up!
   
   In a large bowl, combine the wings with baking powder, salt, pepper, garlic powder, and onion powder. Toss until evenly coated.
   
   Preparation note: Baking powder (not soda!) helps create that golden, crunchy skin.
3. Arrange Wings for Baking:
   Place the seasoned wings on the wire rack in a single layer. Make sure they aren’t touching—crowded wings steam instead of crisp.
   
   Bake for 35-40 minutes, flipping halfway. The wings should be golden brown and crispy. If they look pale, leave them in for an extra 5 minutes.
   
   Sensory cue: You’ll hear a sizzle and see bubbling fat when they’re ready!
4. Make the Spicy Gochujang Glaze:
   While wings bake, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, brown sugar, and red pepper flakes in a small saucepan.
   
   Simmer over medium-low heat for 4-5 minutes, stirring often, until the glaze is smooth and slightly thickened.
   
   Preparation warning: Don’t over-boil or the sugars will caramelize too quickly.
5. Toss Wings in Glaze:
   Remove wings from the oven and let them cool for 2-3 minutes (they’ll crisp up more as they rest).
   
   Transfer wings to a clean bowl and pour the warm glaze over. Toss with tongs until every wing is coated.
   
   Personal tip: If you like extra sticky wings, return them to the oven for 3 minutes after glazing.
6. Garnish and Serve:
   Arrange wings on a platter, sprinkle with sesame seeds, green onions, and fresh cilantro or parsley.
   
   Time estimate: Total prep and cook time is about 50-55 minutes.
   
   Sensory note: You should see a shiny, deep red glaze and smell that irresistible garlic-chili aroma!

Troubleshooting: If your wings aren’t crispy enough, double-check your oven temperature and pat the wings even drier next time. If the glaze is too thick, add a splash of water and whisk until smooth. Honestly, practice makes perfect—and a few “mistakes” just mean more wings to taste test!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks for nailing perfectly crispy Korean gochujang chicken wings every time. Here’s what works (and what I’ve messed up so you don’t have to):

• Dry Wings Are Crispy Wings: Patting the chicken dry before seasoning is non-negotiable. Any leftover moisture turns to steam, so the skin gets soggy instead of crisp.
• Baking Powder Magic: It creates tiny bubbles on the skin, which helps it crisp up beautifully. I once mixed up baking soda and ended up with bitter wings—don’t make that mistake!
• Wire Rack Trick: Using a rack lifts the wings so air circulates all around. If you bake directly on the sheet, flip them halfway and blot any extra fat with paper towels.
• Don’t Crowd the Pan: Space equals crunch. Overcrowded wings steam and lose their crisp.
• Glaze Timing: Toss wings in glaze while they’re still hot so the sauce sticks. If you glaze too early, it can burn in the oven; too late, and it won’t cling.
• Adjusting Spice: Start with less gochujang if you’re not sure about the heat. You can always serve extra glaze on the side for spice lovers.

I’ve definitely burned glaze a few times by cranking the heat too high. Keep it gentle and stir often! For multitasking, prep the glaze while the wings bake. That way, everything comes together at once. Consistency tip: Always measure your ingredients—eyeballing the glaze can throw off the flavor balance. Trust me, after a few tries, you’ll be winging it (pun very much intended) with confidence!

Variations & Adaptations

One of the best things about crispy Korean gochujang chicken wings is how easy it is to switch things up. Here are some of my favorite ways to customize:

• Gluten-Free Wings: Swap soy sauce for tamari and double-check your gochujang label for gluten (some brands contain wheat).
• Low-Carb Version: Use a sugar substitute like monk fruit sweetener instead of honey and brown sugar. The glaze will be less sticky, but still tasty.
• Extra Spicy: Add 1 more tablespoon gochujang and a pinch of cayenne pepper to the glaze—this is my go-to for spicy food lovers.
• Air Fryer Option: Cook wings in an air fryer at 400°F (204°C) for 22-25 minutes, shaking halfway. They’ll be extra crispy with less oil.
• Flavor Twist: Try adding 1 teaspoon grated orange zest to the glaze for a citrusy kick (my cousin swears by it!).
• Allergen-Friendly: Use coconut aminos instead of soy sauce if you’re soy-sensitive. For nut allergies, skip the sesame seeds.

I’ve made these wings with everything from maple syrup to sriracha in the glaze, and they always come out great. Don’t be afraid to experiment—sometimes the “mistakes” are the ones people love most!

Serving & Storage Suggestions

I always serve these crispy Korean gochujang chicken wings hot, straight from the oven. Arrange them on a big platter with a sprinkle of sesame seeds and sliced green onions—they look gorgeous and taste even better. These wings pair perfectly with cold beer, steamed rice, or crunchy cucumber salad. If you’re hosting, add a side of pickled veggies or kimchi for a true Korean-inspired feast.

Leftovers (if you have any!) keep well in the fridge for up to 3 days. Store them in an airtight container. For reheating, pop them in the oven at 375°F (190°C) for 8-10 minutes, or use an air fryer for max crispiness. Avoid microwaving if you can—the skin gets a bit chewy. You can also freeze cooked wings for up to 2 months; thaw overnight and reheat as above.

Honestly, the flavors develop even more by day two. The glaze soaks in, and the wings get even tastier. Perfect for quick lunches or snacking between meals!

Nutritional Information & Benefits

Here’s the estimated breakdown per serving (about 5 wings):

• Calories: 310
• Protein: 22g
• Fat: 18g
• Carbohydrates: 14g
• Sugar: 8g
• Sodium: 650mg

Chicken wings are a good source of protein and B vitamins. Gochujang adds antioxidants from chili peppers and a little probiotic boost thanks to fermentation. Sesame seeds provide healthy fats and minerals. You can easily make this recipe gluten-free or low-sugar with simple swaps. Just watch out for potential allergens (soy, sesame, wheat in some gochujang). From my own wellness journey, I love that these wings deliver bold flavor without needing deep frying—they’re lighter but still seriously satisfying.

Conclusion

These crispy Korean gochujang chicken wings with spicy glaze truly deserve a spot in your recipe rotation. They’re everything you want in a wing—crunchy, sticky, spicy, and a little sweet. Whether you’re hosting a party, feeding a hungry family, or just treating yourself, this recipe will never let you down. You can easily tweak the spice, swap ingredients, and make them your own, too.

Honestly, I make these wings all the time because they’re fast, fun, and everyone loves them. If you try them, don’t forget to leave a comment, share your own spin, or tag your Pinterest board—I love seeing new takes! These wings are proof that comfort food can have global flair and still be easy enough for weeknight cooking. Grab some napkins, gather your favorite people, and dig in!

Here’s to spicy, crispy happiness—one wing at a time.

Frequently Asked Questions

Can I make crispy Korean gochujang chicken wings in the air fryer?

Absolutely! Cook wings at 400°F (204°C) for 22-25 minutes, shaking halfway. They’ll turn out extra crispy with less oil.

Is gochujang very spicy?

Gochujang packs some heat, but it’s more of a savory, sweet, and slightly spicy flavor. You can adjust the amount or mix in extra honey if you want it milder.

Can I use frozen chicken wings?

Yes, but thaw them fully and pat dry before seasoning. Wet wings won’t crisp up as well.

What can I substitute for gochujang?

If you can’t find gochujang, try sriracha or sambal oelek. The flavor won’t be quite the same, but it’ll still be tasty.

How do I store leftover wings?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results—avoid microwaving if possible.

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