Name: Crispy Gochujang Chicken Wings Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Korean
Ingredients: 2 lbs chicken wings; 1 tbsp baking powder (NOT baking soda); 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1/4 cup gochujang (or 2-3 tbsp for less spicy; gluten free brand recommended); 2 tbsp butter; 2 tbsp honey; 2 tbsp mirin (or substitute 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)

Jump to Recipe· 3.8 from 21 reviews

If you are ready to take your chicken wing game to an utterly delicious new level, this Crispy Gochujang Chicken Wings Recipe is an absolute must-try. Imagine irresistibly crispy skin coated in a rich, spicy-sweet glaze that brings together the smoky heat of gochujang, the mellow sweetness of honey and mirin, and the bright zing of ginger and garlic. These wings strike the perfect balance between crispy crunch and luscious sauciness, making them a show-stopping snack or appetizer that everyone will beg for again and again. Whether you’re gearing up for a casual hangout or a festive party, these wings promise to be the star of the table.

Ingredients You’ll Need

The image shows eleven cooked chicken wings placed evenly on a metal wire rack lined with white parchment paper. The wings have a light beige color with some darker specks of black pepper visible on the surface, indicating light seasoning. They vary slightly in shape and size, with some wings more rounded and others flatter. At the bottom right corner, a pair of black tongs is holding one wing gently. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Believe me, the beauty of this recipe lies in how straightforward the ingredients are, yet how each one plays a crucial role in crafting incredible flavor and texture. Every item on this list is essential to achieve that perfect crispy crust and a multilayered sauce that sings with Korean-inspired spice and sweetness.

2 lbs chicken wings: Choose fresh wings for the best texture and crispiness after baking.
1 tbsp baking powder (NOT baking soda): A magic ingredient to draw out moisture and give that coveted crispy skin.
1/2 tsp sea salt: Adds essential seasoning to enhance flavor depth.
1/4 tsp ground black pepper: Provides a subtle bite and rounds out the seasoning.
1/4 cup gochujang: The star Korean chili paste that brings spicy heat and umami richness; adjust quantity if you prefer milder heat.
2 tbsp butter: Adds silkiness and richness to balance the heat.
2 tbsp honey: Introduces natural sweetness that caramelizes beautifully in the glaze.
2 tbsp mirin: Adds a mild sweetness and slight acidity, or substitute with rice wine vinegar for a tangier twist.
1 tbsp rice wine vinegar: Brings brightness to cut through the richness of the sauce.
1 tbsp sesame oil: Imparts nuttiness, elevating the sauce’s aromatic profile.
1 tbsp soy sauce: Provides deep salty umami; tamari is a perfect gluten-free alternative.
3 garlic cloves (minced): Fresh garlic adds a punchy, savory note.
1/2 inch ginger (grated): Offers warm, zesty freshness to brighten the sauce.

How to Make Crispy Gochujang Chicken Wings Recipe

Step 1: Prepare and Dry the Wings

Start with making sure your chicken wings are patted completely dry using paper towels. This simple step is a game changer for extra crispy skin—it’s all about getting rid of surface moisture. Place the wings into a large bowl and get ready for the magic.

Step 2: Coat Wings with Baking Powder and Seasoning

Now toss those wings with baking powder, sea salt, and black pepper. The baking powder is your secret weapon for crispiness; it changes the skin’s pH to help it brown and crisp beautifully in the oven while the salt and pepper build a solid flavor foundation.

Step 3: Arrange Wings on Wire Rack and Bake

Line a baking sheet with parchment paper or foil, then place a wire rack on top—you want the wings elevated so air circulates and crisps all sides evenly. Arrange wings in a single layer skin side up, then bake at 425 degrees Fahrenheit. Bake for 30 minutes, flip the wings, and continue baking another 20 to 30 minutes until the skin is irresistibly crispy and golden. Patience is key here, as this slow crisping process creates that addictive texture.

Step 4: Prepare the Gochujang Sauce

While the wings bake, whisk together gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, minced garlic, and grated ginger in a small saucepan. Heat gently over medium heat until the butter melts and the mixture starts to bubble. Let it simmer for 4 to 5 minutes to thicken into a luscious glaze that clings perfectly to the wings. This sauce carries the essence of the Crispy Gochujang Chicken Wings Recipe — spicy, sweet, tangy, and savory all at once.

Step 5: Toss Wings in Sauce and Serve

Once your wings have reached that glorious crispiness, transfer them directly into a large bowl and pour over the warm gochujang sauce. Toss everything together until each wing glistens with the sticky, flavorful glaze. Serve them up hot so the sauce stays luscious and the wings stay crispy. Your taste buds are in for a treat!

How to Serve Crispy Gochujang Chicken Wings Recipe

A close-up of many chicken wings piled on a white plate, each wing covered in a shiny, dark red sauce with a sticky texture. The wings are sprinkled with small white sesame seeds and small green onion slices scattered across the top. The wings show crispy, browned skin under the sauce, with some areas darker from cooking. The plate sits on a white marbled surface with a blurred gray and white striped cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your wings with a sprinkle of toasted sesame seeds and finely chopped green onions. These simple garnishes add a lovely nutty crunch and fresh pop of color that brighten the dish. Plus, they make your wings look irresistibly inviting!

Side Dishes

The spicy and richly flavored wings pair wonderfully with a cool, crisp salad or creamy coleslaw to balance heat and texture. You could also offer steamed rice or simple fried rice for a more substantial meal. Pickled vegetables or cucumber slices offer a refreshing, palate-cleansing bite between wings.

Creative Ways to Present

For a fun party, serve these wings with individual mini skewers or toothpicks to keep things tidy and easy to grab. Offer small bowls of extra gochujang sauce on the side for dipping. You can also plate on a large wooden board covered with fresh herbs for a rustic, vibrant presentation that feels special and welcoming.

Make Ahead and Storage

Storing Leftovers

If you are lucky enough to have leftovers from this Crispy Gochujang Chicken Wings Recipe, store them in an airtight container in the refrigerator for up to 3 days. This keeps the wings flavorful, although they might soften slightly upon sitting.

Freezing

You can freeze cooked wings as well—place them in a single layer on a tray to freeze initially, then transfer to a freezer bag or container for up to 2 months. This is perfect for meal prep or last-minute snack cravings.

Reheating

The best way to reheat these wings is in the oven at 375 degrees Fahrenheit for about 10-15 minutes to bring back that crisp skin and warm the sauce. Avoid the microwave if you want to keep that delightful crunch intact.

FAQs

Can I make these wings less spicy?

Absolutely! Simply reduce the amount of gochujang from 1/4 cup to 2 or 3 tablespoons depending on your heat tolerance. You’ll still maintain the signature flavor but with milder spice.

What’s the difference between baking powder and baking soda in this recipe?

Baking powder helps dry out the skin and gives that crispy texture, whereas baking soda is too strong and can give an off taste. Be sure to use baking powder as specified for the perfect crispy crust.

Can I use a different cooking method?

Baking on a wire rack is ideal for airflow and even crisping, but if you prefer, you can deep-fry the wings before tossing in sauce. Baking is easier and cleaner but frying will yield a crunchier exterior.

Is this recipe gluten-free?

Yes! Just swap regular soy sauce for tamari to keep it gluten-free and double-check your gochujang brand to ensure it is gluten-free as well. It’s a crowd-pleaser for many dietary needs.

Can I prepare the sauce ahead of time?

You can make the gochujang sauce a day in advance and store it in the fridge. Warm it gently before tossing with your fresh, hot wings for maximal flavor.

Final Thoughts

Once you try this Crispy Gochujang Chicken Wings Recipe, you’ll wonder how you ever enjoyed wings without it. The fusion of bold, spicy, sweet, and tangy flavors combined with that perfect crispy texture is simply unbeatable. It’s a recipe that invites fun, sharing, and total satisfaction—exactly what every great meal should do. So roll up your sleeves, preheat your oven, and get ready to create a wing feast that everyone will rave about!