Korean Gochujang Wings Recipe
These sticky, sweet, and savory wings are coated in a vibrant Gochujang-based glaze. Perfect as an appetizer or a main dish, they bring the bold flavors of Korean cuisine straight to your kitchen.
Ingredients
- 1.5 lb chicken wings flats and drumettes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp vegetable oil
- 0.25 cup gochujang paste Korean chili paste
- 0.25 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar lightly packed
- 2 cloves garlic minced
- 1 tsp sesame oil
- 2 tbsp water
- 2 tbsp scallions chopped
- 1 tsp sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Pat chicken wings very dry with paper towels.
- In a large bowl, toss the chicken wings with vegetable oil, salt, and black pepper until evenly coated. Arrange wings in a single layer on the prepared wire rack.
- Bake for 25-30 minutes, flipping halfway through, or until wings are cooked through and golden brown. For crispier skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- While wings are baking, prepare the glaze: In a small saucepan over medium heat, combine gochujang paste, honey, soy sauce, rice vinegar, brown sugar, minced garlic, sesame oil, and water.
- Bring the mixture to a simmer, stirring constantly until the sugar dissolves and the glaze thickens slightly, about 3-5 minutes. Remove from heat.
- Once wings are cooked, transfer them to a large bowl. Pour the warm gochujang glaze over the wings and toss until they are thoroughly coated and sticky.
- Serve immediately, garnished with chopped scallions and sesame seeds.
Notes
For extra crispy wings, pat them very dry before seasoning. You can also bake them on a wire rack over a baking sheet to allow fat to drip away. Adjust gochujang for more or less heat. These wings are fantastic grilled too!