Crispy Gochujang Chicken Wings Recipe
If you love a crispy coating on your chicken wings with bold, spicy-sweet flavors, these gochujang chicken wings are about to be your new favorite! The wings bake up perfectly crispy in the oven (no frying! no mess! no vegetable oil!), then get tossed in a rich, sticky sauce made with gochujang paste, honey, butter, and garlic - the ultimate balance of heat, sweetness, and umami. Perfect for the big game, dinner parties, weeknight cravings, or any time you want something insanely delicious.
Servings: 4 servings
Ingredients
- 2 lbs chicken wings
- 1 tbsp baking powder NOT baking soda
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Gochujang Wing Sauce
- 1/4 cup gochujang or 2-3 tbsp for less spicy - this brand is gluten free
- 2 tbsp butter
- 2 tbsp honey
- 2 tbsp mirin or sub with rice wine vinegar
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari sauce for gluten free
- 3 garlic cloves minced
- 1/2 inch ginger grated
Instructions
- Preheat 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 paper towels to dry the wings really well. Transfer to a large bowl.2 lbs chicken wings
- Toss with baking powder, salt, and pepper until the wings are evenly coated.1 tbsp baking powder, 1/2 tsp sea salt, 1/4 tsp ground black pepper
- Transfer the wings to the prepared wire rack in a single layer, skin side up.
- Bake for 30 minutes, then flip. Bake for another 20-30 minutes until crisped to your liking.
- 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.1/4 cup gochujang, 2 tbsp butter, 2 tbsp honey, 2 tbsp mirin, 1 tbsp rice wine vinegar, 1 tbsp sesame oil, 1 tbsp soy sauce, 3 garlic cloves, 1/2 inch ginger
- Once the wings are done, toss with the wing sauce. Serve warm, garnished with sesame seeds and chopped green onions if desired.
Video
Notes
- 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.
- 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!
Nutrition
Serving: 1serving - makes 4 | Calories: 425kcal | Carbohydrates: 19g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 1064mg | Potassium: 286mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg