These crispy gochujang chicken wings are my kind of cooking: quick, low-effort, and absolutely packed with flavour. The wings are baked, not fried, until golden and crisp, then tossed in a spicy-sweet gochujang glaze that delivers heat, umami and just enough sweetness.
Baking the wings in the oven delivers irresistibly crispy skin without the mess and fuss of frying, which makes this recipe practical as well as satisfying.
These wings make a great appetizer for any party or games night get together with family and friends. They also make a great fast weeknight dinner, or simple weekend snack. Love sticky Chicken? Try this Easy Marinade for speedy weeknight dinner chicken.
Jump to:
- Why You'll Love These Gochujang Chicken Wings
- Gochujang Chicken Wings Ingredients
- How to Make Gochujang Chicken Wings - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- Pin This Crispy Gochujang Chicken Wings Recipe For Later
- What Do You Think?!
- More Easy Appetizer Recipe Ideas
- Printable Recipe
- Crispy Gochujang Chicken Wings Recipe - Baked Not Fried
- Reader Comments & Ratings
Why You'll Love These Gochujang Chicken Wings
- Crispy chicken wings are so very moreish, they are the perfect tasty appetizer. Gochujang gives a familiar classic an interesting twist.
- These take just 10 minutes hands on prep, then leave the oven to do all the hard work. Clean up is also fast if you line the baking tray with parchment paper.
- Oven baking the chicken wings saves time as they can be done in a couple of trays in the oven - no need for batch frying!
- Serve as an appetizer your next party, or as part of a fast weeknight dinner.
- If you like an easy appetizer with loads of flavor, try these favorites:
Gochujang Chicken Wings Ingredients
Find the full list and quantities in the recipe below.
Gochujang - I like to use a traditionally made Koren gochujang chili paste as it tends to have the best flavor. You can get it in all good grocery stores.
Chicken Wings - I use 2lbs of chicken wings to feed 4 diners, you can use whole wings, drums, flats or a mix of both.
Baking Powder - I use regular baking powder to coat the chicken wings, this helps draw out moisture, making the chicken skin crispy.
Honey - I add a little honey to sweeten the dipping sauce, you could also use maple syrup or agave syrup.
How to Make Gochujang Chicken Wings - Step-By-Step
Find the full printable recipe card below.
Pre-heat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easier clean up and place a wire rack on top.
Pat the chicken wings completely dry with paper towels - this step is key for crispiness. Place the wings into a large bowl and toss in the baking powder, salt, pepper, and garlic powder.
Arrange the wings on the rack in a single layer and bake for 40 - 45 minutes, until golden brown and crispy.
Meanwhile, combine the gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a small saucepan. Simmer gently for 3 - 4 minutes until slightly thickened.
Transfer the hot and crispy wings to a bowl. Pour over half the sauce, and toss to coat. Add more sauce as needed.
Serve sprinkled with chopped fresh cilantro and the remaining sauce.
Frequently Asked Questions
What is gochujang?
Gochujang is a fermented chili pepper paste popular in Korean cooking. It's a deep red, thick paste made from red chili pepper, glutinous rice and fermented soy beans. It has a spicy, sweet, salty flavor and can be used in a variety of Korean dishes.
How to use leftover gochujang?
Once you've made these Korean gochujang chicken wings you can use any leftover gochujang in a variety of dishes including soups, stews and marinades for a deep umami savory flavour. I love this condiment! Use it in my Korean style beef bowl or to make a spicy gochujang mayonnaise.
Variations & Substitutions
I've used chicken wings but you can use the same method with chicken legs, bone-in, skin-on chicken thighs, or chicken drumsticks. All you need to do is adjust cooking times accordingly.
If you can't find gochujang, then I would suggest substituting with Sriracha chili sauce.
Gochujang is usually gluten free, but I always recommend checking the label to make sure if you are feeding gluten free diners. You should also use gluten free soy sauce.
Sprinkle over some toasted sesame seeds just before serving.
Tips & Tricks
Here are some tips for crispy wings which mean you can get great results oven baking them and you don't need to fry:
- Choose air-chilled chicken as it retains less moisture than water-chilled, giving the wings a crispier texture.
- Pat the wings thoroughly dry using paper towels to remove excess surface moisture for maximum crunch.
- Coat with baking powder and salt, which draw out moisture and creates a bubbly, golden crust.
- Use a rack for baking, this elevates the wings to allow airflow, ensuring even crisping all over.
How To Serve
I've served these chicken wings with a spicy gochujang sauce. However, if you like a cool dip to go alongside your spicy dip, try my Lemon Aioli, Cottage Cheese Ranch Dip or Sour Cream & Chive Dip.
How To Reheat
These crispy chicken wings are best served warm straight from the oven when they have the right amount of crunch. However, leftovers can be stored in an airtight container in the fridge for 2-3 days. When warming up place back into a hot oven, taking care not to overcook the chicken.
Pin This Crispy Gochujang Chicken Wings Recipe For Later
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More Easy Appetizer Recipe Ideas
Printable Recipe
Crispy Gochujang Chicken Wings Recipe - Baked Not Fried
Ingredients
For the Wings
- 2 lbs Chicken Wings - drums, flats or a mix
- 1 tbsp Baking Powder - aluminum-free
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
For the Sauce
- 2 tbsp Gochujang - Korean chili paste
- 2 tbsp Soy Sauce
- 2 tbsp Honey - or brown sugar
- 1 tbsp Rice Vinegar - or lime juice
- 2 cloves Garlic - minced
- 1 tsp Fresh Ginger - minced
- 1 tbsp Sesame Oil
To Serve
- 1 tbsp Fresh Cilantro (Coriander) - chopped
Instructions
- Pre-heat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Pat the chicken wings completely dry with paper towels - this step is key for crispiness.
- Toss the wings in the baking powder, salt, pepper, and garlic powder.
- Arrange the wings on the rack in a single layer.
- Bake for 40 - 45 minutes, until golden brown and crispy.
- Meanwhile, combine the gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a small saucepan. Simmer gently for 3 - 4 minutes until slightly thickened.
- Transfer the hot and crispy wings to a bowl. Pour over half the sauce, and toss to coat. Add more sauce as needed.
- Serve sprinkled with chopped fresh cilantro and the remaining sauce.
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