Spicy Korean Chicken Wings with Gochujang Sauce Recipe

Introduction

Spicy Korean Chicken Wings with Gochujang Sauce offer a perfect balance of heat, sweetness, and umami. Crispy baked wings are coated in a flavorful sauce made from the iconic Korean chili paste, making them an irresistible appetizer or snack.

Ingredients

• 2 pounds chicken wings
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top to allow air circulation around the wings.
2. Step 2: Pat the chicken wings dry with paper towels to ensure crispiness. In a large bowl, toss the wings with vegetable oil, salt, and black pepper until evenly coated.
3. Step 3: Arrange the wings in a single layer on the prepared wire rack. Bake for 35 minutes, flipping the wings halfway through to cook evenly and achieve a golden, crispy texture.
4. Step 4: While the wings bake, prepare the sauce. In a saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Stir and let simmer for 2-3 minutes until the sauce slightly thickens.
5. Step 5: Transfer the baked wings to a large bowl. Pour the warm gochujang sauce over the wings and toss thoroughly to coat each wing evenly.
6. Step 6: Garnish with sesame seeds and sliced green onions for a fresh, nutty finish. Serve the wings immediately while hot and crispy.

Tips & Variations

• For extra crispy wings, pat them dry thoroughly before baking and avoid overcrowding on the rack.
• Adjust the amount of gochujang to control the spiciness according to your preference.
• Try adding a splash of lime juice to the sauce for a zesty twist.
• For a smoky flavor, lightly grill the wings after baking instead of tossing them directly in the sauce.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375°F (190°C) oven for about 10 minutes to restore crispiness. Avoid microwaving as it may make the wings soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but make sure to thaw them completely and pat dry before seasoning to ensure they bake up crispy.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and savory flavor. You can adjust the amount used to match your preferred spice tolerance.

Spicy Korean Chicken Wings with Gochujang Sauce Recipe

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★★★★★

4.8 from 530 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

These Spicy Korean Chicken Wings are crispy, flavorful, and coated in a tangy, sweet, and spicy gochujang sauce, making them a perfect appetizer or snack for any occasion.

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Ingredients

Scale 1x2x3x

Chicken Wings

• 2 pounds chicken wings
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Gochujang Sauce

• ½ cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil

Garnish

• 1 tablespoon sesame seeds
• 2 green onions, sliced

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Instructions

1. Preheat and Prepare Baking Setup: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, and place a wire rack on top to ensure even cooking and crispiness.
2. Season the Wings: Pat the chicken wings dry using paper towels to remove any excess moisture. In a large bowl, toss the wings with vegetable oil, salt, and black pepper until evenly coated.
3. Bake the Wings: Arrange the wings in a single layer on the prepared wire rack. Bake for 35 minutes, flipping the wings halfway through the cooking time to ensure they become crispy and golden brown on all sides.
4. Prepare the Gochujang Sauce: While the wings are baking, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil in a saucepan over medium heat. Stir the mixture and let it simmer for 2–3 minutes until it slightly thickens, enhancing the flavors.
5. Toss Wings in Sauce: Once baked, transfer the crispy wings into a large bowl. Pour the warm gochujang sauce over the wings and toss thoroughly to coat each piece evenly in the spicy, savory glaze.
6. Garnish and Serve: Sprinkle the coated wings with sesame seeds and sliced green onions for a fresh and nutty garnish. Serve immediately while hot and enjoy!

Notes

• For extra crispiness, you can broil the wings for the last 2-3 minutes, watching closely to prevent burning.
• If you prefer less heat, reduce the amount of gochujang or add a bit more honey to balance the spiciness.
• Make sure to dry the wings thoroughly before baking to ensure they get crispy.
• Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Korean

Keywords: Korean chicken wings, spicy chicken wings, gochujang sauce, baked chicken wings, Korean appetizer, spicy wings recipe