Spicy Korean Chicken Wings

These Spicy Korean Chicken Wings bring together crispy texture and a rich gochujang sauce that is tangy sweet and spicy all at once making them a fantastic snack or appetizer for game days and casual gatherings. The wings bake to a perfect golden crisp and then get tossed in a luscious sauce that clings to every bite leaving you wanting more.

I first tried this recipe when I was craving a Korean street food vibe at home and it quickly became a favorite for weekend hangouts with friends who keep asking for the sauce recipe

Ingredients

• Two pounds chicken wings: Perfect for crispness and meatiness pick fresh wings with firm skin for best results
• One tablespoon vegetable oil: Helps seasonings stick and promote crisping in the oven choose a neutral oil like canola or sunflower
• One teaspoon salt: Essential for enhancing the natural flavor of the chicken and balancing the heat
• Half a teaspoon black pepper: For a subtle spicy undertone
• Half cup gochujang: Korean chili paste that adds sweet heat and umami look for a paste with a bright red color and rich aroma
• Two tablespoons soy sauce: Brings saltiness and deepens the sauce flavor pick naturally brewed soy sauce if available
• Two tablespoons honey: Provides natural sweetness that balances the chili paste don’t substitute with sugar as honey adds moisture and gloss
• One tablespoon rice vinegar: Offers acidity to brighten the sauce and cut through richness choose unseasoned vinegar for purity
• Two cloves garlic: Minced for punch and aroma fresh garlic is best here
• One teaspoon sesame oil: Adds a nutty fragrant finish opt for toasted sesame oil for authenticity
• One tablespoon sesame seeds: Used as garnish for a bit of crunch and visual appeal
• Two green onions: Sliced fresh and crisp they add color and a mild onion flavor to finish the dish

Instructions

Preheat Your Oven and Prepare Your Setup:

Set your oven to 425 degrees Fahrenheit which is key to getting crispy skin. Line a baking sheet with parchment paper or foil for easy clean up then place a wire rack on top so the wings cook evenly and air circulates underneath preventing sogginess.

Season the Chicken Wings Thoroughly:

Dry the wings very well using paper towels because moisture is the enemy of crispiness. Toss them in the bowl with vegetable oil salt and black pepper until every wing is coated. This helps the skin brown beautifully.

Bake the Wings to Crispy Perfection:

Place the wings spaced out on the wire rack in a single layer so they roast evenly. Bake for 35 minutes flipping halfway through. This step makes the exterior golden and crunchy while the insides stay juicy.

Simmer the Gochujang Sauce:

While the wings bake combine the gochujang soy sauce honey rice vinegar garlic and sesame oil in a small saucepan. Warm over medium heat stirring gently for two to three minutes until the sauce thickens a little and the flavors meld.

Toss the Wings in the Sauce:

Place the baked wings into a large mixing bowl and pour the warm sauce on top. Use tongs or a spoon to toss them ensuring every piece is evenly coated with that spicy sticky glaze.

Garnish and Serve Immediately:

Sprinkle the sesame seeds and sliced green onions over the wings for that fresh crisp finish and a nice contrast in texture. Serve the wings hot and enjoy the vibrant flavors.

I love the gochujang paste because it delivers this lovely complexity with heat and sweetness unlike any other chili sauce Ive worked with. A memorable family moment was when my kids surprised me by devouring a whole batch at a weekend movie night they could not stop raving about how addictive those wings were.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven or oven set at 375 degrees Fahrenheit for about 10 minutes to re-crisp the skin. Avoid microwaving if you want to keep the wings crispy.

Ingredient Substitutions

If you cannot find gochujang you can substitute with a mix of miso paste and chili garlic sauce but it will change the flavor profile. Maple syrup or agave can replace honey for a vegan option. Use apple cider vinegar instead of rice vinegar for a fruitier tang.

Serving Suggestions

Serve these wings alongside steamed white rice or a crunchy cucumber salad for balance. Pickled radishes or kimchi work wonderfully as sides to add freshness and texture contrast.

These spicy Korean chicken wings are an easy crowd pleaser with bold flavors and a sticky glossy sauce. Serve hot and enjoy.

Your Recipe Questions Answered

→ What makes gochujang sauce special for these wings?

Gochujang adds a unique blend of sweetness, umami, and heat, giving the wings their distinctive tangy and spicy glaze.

→ How do I ensure the wings are crispy after baking?

Pat the wings dry before seasoning and bake on a wire rack to allow even heat circulation, which helps crisp the skin.

→ Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and gently reheated to toss the wings just before serving.

→ What garnishes complement the flavor of these wings?

Sesame seeds provide a nutty crunch, while sliced green onions add a fresh, mild bite that balances the spicy glaze.

→ Is baking the best method for these wings?

Baking on a wire rack yields crispy skin without frying, making it a healthier and less messy approach.