Crispy Korean Gochujang Chicken Wings

Crispy Korean Gochujang Chicken Wings

Ingredients

  • Chicken wings (flats and drumettes, dried thoroughly)

  • Baking powder

  • Garlic powder

  • Kosher salt

  • Black pepper

  • Gochujang (Korean fermented chili paste)

  • Honey

  • Brown sugar

  • Soy sauce

  • Rice vinegar

  • Toasted sesame oil

  • Fresh garlic (minced)

  • Fresh ginger (grated)

  • Toasted sesame seeds

  • Green onion (sliced)

Instructions

  • 1. Prep & Bake the Wings

    • Preheat your oven to 400°F (200°C) and line a baking sheet with foil and an oven-safe wire rack.

    • Toss the thoroughly dried chicken wings with baking powder, garlic powder, kosher salt, and black pepper until evenly coated.

    • Arrange the wings in a single layer on the wire rack and bake for 40–45 minutes, flipping halfway through, until deeply golden and extra crispy.

  • 2. Cook the Gochujang Glaze

    • While the wings bake, combine the gochujang, honey, brown sugar, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small saucepan over medium-low heat.

    • Whisk constantly for 3–5 minutes until the sugar fully dissolves and the sauce simmers into a rich, glossy glaze.

  • 3. Toss & Coat

    • Transfer the piping-hot crispy wings directly from the oven into a large mixing bowl.

    • Pour the hot gochujang glaze over the wings and toss immediately until every wing is completely and stickily coated.

  • 4. Plate & Garnish

    • Pile the glazed wings high onto a serving tray or platter.

    • Shower generously with toasted sesame seeds and sliced green onions right before serving.
Crispy Korean Gochujang Chicken Wings