Gochujang Chicken Wings Recipe Easy Sticky Spicy Glaze
Flavorful Korean-inspired chicken wings with a sticky, spicy gochujang glaze that balances sweet, savory, and heat. Crispy baked wings coated in an addictive glaze perfect for parties and casual snacking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: About 6 servings (approximately 6 wings per serving) 1x
- Category: Appetizer
- Cuisine: Korean-inspired
Ingredients
Scale
- 2 pounds chicken wings, split into flats and drumettes
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon brown sugar
- 2 tablespoons water
- Optional garnishes: toasted sesame seeds, thinly sliced green onions
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and place a wire rack on top.
- Pat the chicken wings dry with paper towels. Arrange them evenly on the wire rack, making sure they don’t touch.
- While wings roast, whisk together gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, brown sugar, and water in a bowl. Adjust sweetness or heat to taste.
- Bake wings for 20 minutes, then flip each wing carefully using tongs. Roast another 15-20 minutes until skin is golden and crispy and internal temperature reaches 165°F (74°C).
- Remove wings from oven and immediately toss them in the prepared glaze, coating thoroughly.
- Optional: Place glazed wings back on the rack and bake for an additional 5 minutes at 425°F (220°C) for extra sticky finish. Watch closely to prevent burning.
- Serve hot, garnished with toasted sesame seeds and sliced green onions.
Notes
Pat wings dry before baking for crispiness. Use a wire rack to allow air circulation and reduce greasiness. Toss wings in glaze immediately after baking while hot for best adhesion. If glaze thickens too much, stir in a splash of water before tossing. For gluten-free, substitute soy sauce with tamari or coconut aminos. To reduce spice, lower gochujang amount or add mild chili sauce or ketchup.
Nutrition
- Serving Size: About 6 wings per se
- Calories: 320
- Sugar: 8
- Fat: 20
- Carbohydrates: 12
- Protein: 25
Keywords: gochujang chicken wings, spicy chicken wings, sticky chicken wings, Korean chicken wings, party wings, baked chicken wings