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Spicy Korean Chicken Wings with Gochujang Sauce

Irresistibly Crispy Spicy Korean Chicken Wings with Gochujang Sauce

These Spicy Korean Chicken Wings with Gochujang Sauce are a mouthwatering treat perfect for game days and gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 2 pounds Chicken Wings Can be substituted with drumsticks or a mix of wing parts.
  • 1 tablespoon Vegetable Oil Use any neutral oil like canola.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Can be omitted if not desired.
For the Gochujang Sauce
  • 1/2 cup Gochujang (Korean chili paste) Substitute with Sriracha or another chili paste if needed.
  • 1/4 cup Soy Sauce Use gluten-free soy sauce for those avoiding gluten.
  • 2 tablespoons Honey Can be swapped with maple syrup or agave.
  • 2 tablespoons Rice Vinegar Can be replaced with apple cider vinegar if unavailable.
  • 3 cloves Garlic (minced) Use garlic powder as an alternative if fresh is lacking.
  • 2 teaspoons Sesame Oil Skip if allergic or substitute with any light oil.
For Garnish
  • 1 tablespoon Sesame Seeds Optional for presentation.
  • 2 tablespoons Green Onions (sliced) Can use chives as a substitute.

Equipment

  • Oven
  • baking sheet
  • Wire Rack
  • Saucepan
  • Mixing Bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
  2. Pat the chicken wings dry using paper towels. Toss the wings with vegetable oil, salt, and black pepper until evenly coated.
  3. Arrange the seasoned chicken wings on the prepared wire rack in a single layer. Bake for 25 minutes, then flip each wing and continue baking for another 20-25 minutes until golden brown.
  4. In a saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Stir frequently for about 3-4 minutes until the sauce thickens.
  5. Transfer baked wings to a mixing bowl. Pour the warm gochujang sauce over the wings and toss until thoroughly coated.
  6. Sprinkle sesame seeds and sliced green onions over the wings. Serve immediately while hot and crispy.

Nutrition

Serving: 4wingsCalories: 320kcalCarbohydrates: 14gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 300mgSugar: 6gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 1.5mg

Notes

Ensure chicken wings are dried thoroughly for extra crispiness. Avoid overcrowding the baking sheet.

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