Crispy Korean Gochujang Chicken Wings
These crispy Korean gochujang chicken wings are oven-baked to golden perfection and tossed in a spicy, sweet, and savory glaze. Perfect for game nights, family gatherings, or whenever you crave bold comfort food with a kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Korean
Ingredients
Scale
- 2 lbs chicken wings, split at joints, tips removed
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, finely grated (optional)
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and onion powder until evenly coated.
- Arrange wings on the wire rack in a single layer, making sure they aren’t touching. Bake for 35-40 minutes, flipping halfway, until golden brown and crispy. If needed, bake an extra 5 minutes.
- 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 glaze is smooth and slightly thickened.
- Remove wings from oven and let cool for 2-3 minutes. Transfer to a clean bowl and pour warm glaze over. Toss with tongs until evenly coated. For extra sticky wings, return to oven for 3 minutes after glazing.
- Arrange wings on a platter and garnish with sesame seeds, green onions, and fresh cilantro or parsley. Serve hot.
Notes
Pat wings very dry for maximum crispiness. Use baking powder (not soda) for best texture. For gluten-free, substitute tamari for soy sauce and check gochujang label. Adjust spice level by varying gochujang and red pepper flakes. Air fryer option: cook at 400°F for 22-25 minutes, shaking halfway. Leftovers keep well in the fridge for up to 3 days; reheat in oven or air fryer for best results.
Nutrition
- Serving Size: About 5 wings per se
- Calories: 310
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 1
- Protein: 22
Keywords: chicken wings, gochujang, Korean, spicy, crispy, appetizer, game day, party food, oven baked, easy recipe