Hey y'all! Looking for a finger-licking appetizer that'll steal the spotlight at your next gathering? These Spicy Korean Chicken Wings with Gochujang Sauce combine crispy, juicy chicken with a fiery, sticky glaze that's packed with umami, sweet, and spicy notes. Whether you're hosting game night, planning a casual dinner, or just craving some bold flavors, this recipe is sure to be a hit. Let's get cooking!
Why You'll Love This Spicy Korean Chicken Wings with Gochujang Sauce Recipe
- The gochujang sauce brings the perfect balance of spicy, sweet, and tangy.
- Crispy baked wings mean no deep frying (and less mess!).
- Great for parties, game day, or a flavorful dinner.
- Quick prep—only 15 minutes before popping them in the oven.
- Customizable heat level to suit everyone's taste buds.
Ingredients for Spicy Korean Chicken Wings with Gochujang Sauce
- 2 pounds chicken wings, split at the joints, tips removed
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil (canola or vegetable)
- For the Gochujang Sauce:
- ¼ cup gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon water (as needed to thin sauce)
- For Garnish:
- Sesame seeds
- Thinly sliced green onions
How to Make Spicy Korean Chicken Wings with Gochujang Sauce
Step 1: Prep and Season the Wings
Preheat your oven to 425°F (220°C). Pat the chicken wings dry using paper towels. In a large bowl, toss wings with baking powder, salt, black pepper, and oil until evenly coated. This step ensures ultra-crispy skin.
Step 2: Bake the Chicken Wings
Arrange the wings on a wire rack set over a foil-lined baking sheet. Bake for 25 minutes, flip the wings, and bake another 20-25 minutes until golden-brown and crisp.
Step 3: Make the Spicy Gochujang Sauce
While the wings are baking, whisk together gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water in a small saucepan. Cook over medium heat, stirring frequently, until the sauce thickens slightly (about 3-4 minutes). Remove from heat.
Step 4: Toss and Serve
Transfer hot wings to a large bowl. Pour the gochujang sauce over the wings and toss until each wing is fully coated. Garnish with sesame seeds and green onions. Serve immediately for maximum crispiness!
Notes for Spicy Korean Chicken Wings with Gochujang Sauce
- For best results, use a wire rack to allow air to circulate and keep the wings crispy.
- Patting the chicken completely dry is key for crisp skin.
- Learn more about baking powder techniques for crispy wings.
Variations on Spicy Korean Chicken Wings with Gochujang Sauce
- Air Fryer Method: Cook wings at 400°F (200°C) for 20-25 minutes, shaking halfway.
- Boneless Korean Chicken Bites: Use boneless chicken breast or thigh pieces instead of wings and cook as directed.
- Extra Spicy: Add 1-2 teaspoons of gochugaru (Korean red chili flakes) to the sauce for more heat.
Required Equipment for Spicy Korean Chicken Wings with Gochujang Sauce
- Large mixing bowl
- Wire rack and baking sheet
- Small saucepan
- Tongs
- Whisk
- Measuring spoons and cups
Storage Instructions for Spicy Korean Chicken Wings with Gochujang Sauce
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to maintain crispiness. Do not freeze after saucing, as the texture may change.
Pairings and Serving Recommendations for Spicy Korean Chicken Wings with Gochujang Sauce
- Serve with a side of crunchy pickled radish or kimchi for a classic Korean touch.
- Pair with cold beer, sparkling water, or a refreshing cucumber salad.
- Great alongside steamed rice or a simple slaw for a complete meal.
Pro Tips for Spicy Korean Chicken Wings with Gochujang Sauce
- Let the wings rest uncovered in the fridge for 1 hour before baking for even crispier texture.
- For richer flavor, marinate the wings in 1 tablespoon soy sauce and grated ginger for 30 minutes before coating.
- If you’re new to gochujang, check out this beginner’s guide to gochujang.
FAQ: Spicy Korean Chicken Wings with Gochujang Sauce
- Can I make these wings less spicy?
- Absolutely! Simply use less gochujang or add extra honey to mellow out the heat.
- Is gochujang gluten-free?
- Traditional gochujang contains wheat; look for gluten-free versions or check labels like these.
- Can I grill the wings instead of baking?
- Yes! Grill the wings over medium heat for 25-30 minutes, turning often, then toss in the sauce.
Prep Time: 15 minutes
Total Time: 65 minutes
Ingredients
- 2 pounds chicken wings
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
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2Pat the chicken wings dry with paper towels. Toss the wings with vegetable oil, salt, and black pepper in a large bowl.
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3Arrange the wings in a single layer on the prepared rack. Bake for 35 minutes, flipping halfway through, until crispy and golden.
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4While the wings bake, make the sauce: In a saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil. Stir and simmer for 2-3 minutes until slightly thickened.
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5Transfer the baked wings to a large bowl. Pour the gochujang sauce over the wings and toss to coat evenly.
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6Garnish with sesame seeds and sliced green onions. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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