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Korean Gochujang Chicken Wings

Korean Gochujang Chicken Wings are sticky, spicy, and irresistibly flavorful. These wings are oven-baked until crispy, then coated in a bold glaze made with gochujang (Korean chili paste), soy sauce, honey, and garlic. The result is a perfect combination of sweet, spicy, and umami-rich flavors. Garnished with sesame seeds and green onions, these wings make a fantastic dinner or appetizer for sharing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 lbs chicken wings split at joints and tips removed
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/4 cup gochujang Korean chili paste
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 garlic cloves minced
  • 1 tsp sesame oil
  • 2 tbsp sesame seeds for garnish
  • 2 green onions thinly sliced, for garnish

Method
 

  1. Prepare the wings: Preheat your oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings very dry with paper towels to ensure crispy skin once baked.
  2. Season the wings: Place the wings in a large mixing bowl. Drizzle with vegetable oil, then season with salt, pepper, garlic powder, and ground ginger. Toss until every wing is evenly coated. Arrange the wings in a single layer on the wire rack, leaving space between each one.
  3. Bake the wings: Place the tray in the oven and bake for 40–45 minutes, flipping halfway through cooking. The wings should be golden brown and crispy. For extra crunch, broil for 2–3 minutes at the end, keeping a close eye to prevent burning.
  4. Make the glaze: While the wings bake, prepare the sauce. In a small saucepan over medium heat, whisk together gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil. Bring to a gentle simmer and cook for 5–6 minutes until the glaze thickens slightly and becomes glossy.
  5. Coat the wings: Once the wings are done baking, transfer them immediately to a large clean bowl. Pour the hot gochujang glaze over the wings and toss until all are evenly coated in the sticky sauce.
  6. Serve: Arrange the glazed wings on a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve hot with extra napkins—they’re deliciously messy and bold in flavor.

Nutrition Facts (per serving)

Calories: 470kcalCarbohydrates: 18gProtein: 29gFat: 31g

Notes

For extra heat, add 1 tsp Korean chili flakes (gochugaru) to the glaze.
These wings are also fantastic grilled for a smoky depth of flavor.
The glaze can be made ahead and stored in the fridge for up to 3 days—reheat gently before use.

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