Crispy Gochujang Chicken Wings Recipe

Why You’ll Love These Korean Gochujang Chicken Wings

Gochujang was a staple in my Korean household growing up, and to this day, I’ll take any excuse to slather it on everything – like grilled artichokes or noodles. If this is your first time making and eating gochujang don’t worry – you’re going to love it. These gochujang wings hit all the right flavors – savory, spicy, sweet, and garlicky – while being ridiculously easy to make. 

The sauce comes together in just a few minutes, and thanks to a special trick (spoiler: baking powder), you get crispy chicken wings straight from the oven – no deep frying required. They’re perfect as a game day appetizer, a fun dinner, or even meal prep. Check out my Korean fried chicken for a breaded crunchy coating.

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Ingredient Notes

• Chicken wings: The star of the show. Crispy, juicy, and the perfect vehicle for soaking up all that spicy sauce.
• Baking powder (NOT baking soda!): The secret to ultra-crispy wings without frying—helps draw out moisture so the skin gets golden and crackly in the oven.
• Sea salt: Enhances all the flavors and seasons the wings from the inside out. Use kosher salt if preferred.
• Ground black pepper: Adds a subtle kick and warmth to balance the sweetness in the sauce.

Gochujang Wing Sauce

• Gochujang: The heart of the sauce – bold, spicy, slightly sweet, and packed with umami. Use less for a milder heat level. This brand is gluten free.
• Butter: Makes the sauce silky smooth and helps it cling to the wings while adding a rich, buttery finish.
• Honey: Brings the perfect touch of sweetness to balance out the heat and acidity.
• Mirin: Adds a mild sweetness and depth of flavor – swap with rice vinegar for a tangier, less sweet alternative.
• Rice wine vinegar: Brightens everything up with a little tang and helps cut through the richness.
• Sesame oil: Brings a nutty, toasty depth that rounds out all the bold flavors.
• Soy sauce (or Tamari for gluten-free): Adds saltiness and umami—tamari keeps it gluten-free without sacrificing flavor.
• Fresh garlic: Because what’s a good Korean wing sauce without garlicky goodness? Adds bold, savory depth.
• Fresh ginger: A fresh, zesty kick that pairs perfectly with the gochujang and gives the sauce a little extra warmth.

For exact ingredient amounts and instructions, see the printable recipe card below.

Step-by-Step Instructions

Step 1: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil and then place a wire rack over the top. Spray with cooking spray. Use a paper towel to dry the wings really well. Transfer wings to a large bowl and toss with baking powder, salt, and black pepper until evenly coated.

Step 2: Arrange the wings in a single layer on the prepared wire rack, skin side up. Bake for 30 minutes, then flip. Bake for another 20-30 minutes until crisped to your liking.

Step 3: While the wings are baking, combine all the gochujang wing sauce ingredients in a small saucepan. Heat and stir over medium heat, then let the sauce simmer for 4-5 minutes until thickened.

Step 4: Once the wings are done, toss with the wing sauce. Serve warm, garnished with sesame seeds and chopped green onions if desired.

Expert Tips

• Baking powder is the secret to making the outside crispy without any extra breading. Also make sure the wings are fully dry before coating in spices! Moisture is the enemy of crispiness.
• Bake on a wire rack, not just the foil-lined baking sheet so air circulates around the wings, ensuring even cooking.
• For extra crispy wings, broil for 2-3 minutes at the end (but watch closely so they don’t burn!).
• To ensure your chicken wings are fully cooked and safe to eat, use a meat thermometer to check that they reach an internal temperature of 165 degrees F.

Serving Tips

These Korean chicken wings are perfect on their own, but if you want to pair them with a side try serving them with:

• Steamed rice to soak up the extra sauce.
• Pickled radish or kimchi for a refreshing contrast.
• Crunchy veggie sticks with ranch or blue cheese dressing.
• Roasted root vegetables
• Air fryer zucchini fries

Storage Tips

These chicken wings are best eaten fresh, but leftovers can be kept in the fridge in an airtight container for 3-4 days. 

For best results, reheat in the oven at 350 degrees F for 15 minutes until warm and crisp flipping halfway through, or in the air fryer at 375 degrees F for 10 minutes flipping halfway through. Avoid microwaving – it will make the wings soggy!

Recipe FAQs

More Korean-Inspired Recipes

• Easy Korean Vegetable Pancakes
• Instant Pot Korean Oxtail Soup
• Easy Korean Steak Bites
• Korean BBQ Short Ribs