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Gochujang-Glazed Chicken Wings 1

Gochujang-Glazed Chicken Wings

These sticky Gochujang Chicken Wings deliver a perfect balance of sweet, spicy, and savory notes with their umami-rich glaze that caramelizes beautifully during cooking. A spicy Korean delight perfect for summer gatherings!
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 3 hours
Course Appetizer
Cuisine Korean
Servings 4 servings
Calories 320 kcal

Equipment

  • Baking Sheet
  • Wire Rack
  • Aluminum Foil
  • Mixing Bowls

Ingredients
  

For the Wings

  • 2 pounds chicken wings separated at joints, tips removed
  • 1 tablespoon baking powder aluminum-free
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Gochujang Glaze

  • 1/3 cup gochujang paste substitute with Sriracha mixed with 1 teaspoon miso paste if unavailable
  • 3 tablespoons honey or brown sugar for a deeper flavor
  • 2 tablespoons soy sauce tamari for gluten-free option
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 inch ginger grated (about 1 tablespoon)
  • 2 tablespoons water

For Garnish

  • 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds
  • lime wedges for serving

Instructions
 

  • Pat the chicken wings completely dry with paper towels. Place them in a large bowl and toss with baking powder, salt, and pepper until evenly coated.
  • In a medium bowl, whisk together all glaze ingredients (gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water) until smooth and well combined. Set aside ⅓ of the glaze for serving.
  • Pour two-thirds of the glaze over the wings and toss to coat evenly. For best results, let the wings marinate in the refrigerator for at least 2 hours or overnight.
  • Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on the baking sheet and lightly coat it with cooking spray.
  • Arrange the wings in a single layer on the prepared rack, ensuring they don't touch each other. Bake for 20 minutes, then flip the wings and continue baking for another 15-20 minutes until golden brown and crispy.
  • Brush the cooked wings with the remaining glaze, then return them to the oven for an additional 5 minutes until the glaze is caramelized and sticky.
  • Transfer the wings to a serving platter, sprinkle with sliced green onions and toasted sesame seeds, and serve with lime wedges.

Notes

For best results, make the glaze a day ahead to allow flavors to develop fully. If you're short on time, even 30 minutes of marination will infuse good flavor. The internal temperature of the wings should reach 165°F for safety.
These wings can also be grilled over medium heat (350°F) for 8-10 minutes per side, applying the glaze during the last few minutes of cooking to prevent burning.
For a less spicy version, reduce the gochujang to 2-3 tablespoons and increase honey slightly to maintain the balance of flavors.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 23gFat: 20gSaturated Fat: 6gSodium: 680mgFiber: 1gSugar: 9g
Keyword Chicken Wings, Gochujang, Spicy Chicken Wings, Korean Chicken, Glazed Wings
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