Sticky Gochujang Chicken Wings (Baked)

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These Gochujang Chicken Wings are baked until the edges are crisp, then tossed in a glossy sweet-spicy sauce made with gochujang, honey, soy sauce, sesame oil, ginger and garlic. The result is sticky, savory and just hot enough to keep you reaching for another wing.

The wings bake first with a light flour-cornstarch coating so they can develop some crispness before the sauce goes on. That keeps the gochujang glaze bold and sticky without turning the wings soggy.

Jump to:

• Why You’ll Love These Gochujang Wings
• What Is Gochujang?
• What You’ll Need
• How To Make Gochujang Chicken Wings
• Why Bake The Wings Before Saucing?
• How Spicy Are Gochujang Wings?
• Air Fryer Gochujang Wings
• Want Them Fried Instead?
• Make Ahead, Store & Reheat
• Serving These For Game Day
• Gochujang Chicken Wings Recipe
• Gochujang Chicken Wings
• More Chicken Wing Recipes

Why You’ll Love These Gochujang Wings

• Sweet + spicy: gochujang and honey balance heat with just enough sweetness.
• Baked, not fried: flour, cornstarch and baking powder help the wings crisp in a 425°F oven.
• Big savory flavor: soy sauce, sesame oil, garlic and ginger give the glaze plenty of depth.
• Great for game day: the dry seasoning and sauce can both be prepped ahead to keep serving easy.

What Is Gochujang?

Gochujang is a fermented Korean chile paste with a mix of heat, sweetness and savory flavor. It’s thicker and deeper-tasting than a standard hot sauce, which is why it works so well as the base for a sticky wing glaze. In this recipe, honey rounds out the heat while soy sauce, sesame oil, ginger and garlic build the savory side.

What You’ll Need

The wings get flavor in two layers: a light dry seasoning before baking and the glossy gochujang sauce after they come out of the oven.

• Chicken wings: 2 pounds.
• For the dry seasoning: salt, all-purpose flour, cornstarch, black pepper, baking powder and smoked paprika.
• For the sauce: gochujang, butter, honey, rice vinegar or apple cider vinegar, sesame oil, soy sauce, garlic, fresh ginger and neutral vegetable oil.
• To finish: toasted sesame seeds and chopped green onions.

How To Make Gochujang Chicken Wings

1. Coat the wings. Pat the wings dry, whisk together the dry-seasoning ingredients and coat every wing thoroughly.

2. Bake until crisp. Arrange the wings on a parchment-lined baking sheet without letting them touch. Bake at 425°F for 30–35 minutes, flipping after 15 minutes.

3. Make the gochujang sauce. While the wings bake, combine the sauce ingredients in a large nonstick skillet. Simmer gently over low heat for 7–9 minutes, stirring often, until the sauce thickens slightly.

4. Toss and finish. Turn off the heat, add the baked wings to the skillet and gently toss until completely coated. Finish with sesame seeds and green onions.

Chef’s target: the wings are cooked to about 180°F for the finished texture. Poultry is food-safe at 165°F; the higher endpoint here is the chef’s preferred doneness for these wings.

Why Bake The Wings Before Saucing?

The dry coating needs time in the oven before it meets the glaze. Baking first lets the flour, cornstarch and baking powder build a lightly crisp exterior. The finished wings are then tossed in the warm gochujang sauce so the glaze clings to the surface instead of soaking into an uncooked coating.

How Spicy Are Gochujang Wings?

These land in the comfortably hot range rather than painfully spicy. For a gentler batch, reduce the gochujang by 1 tablespoon. For more heat, add another 1–2 tablespoons. Because gochujang brands can vary, adjust gradually if you’re cooking for a mixed crowd.

Air Fryer Gochujang Wings

Preheat the air fryer to 380°F for 3–5 minutes. Coat the wings as directed, arrange them in a single layer and cook for 25–30 minutes, flipping halfway through. Work in batches if needed so the wings aren’t crowded. Toss the cooked wings with the prepared gochujang sauce and garnish as usual.

Want Them Fried Instead?

The baked method is the identity of this recipe, but the gochujang sauce also works with fried wings. Use the frying method from these Buffalo Ranch Wings, then toss the hot fried wings in the gochujang sauce just before serving.

Make Ahead, Store & Reheat

Make ahead: Mix the dry seasoning in advance. The gochujang sauce can also be cooked ahead; refrigerate it if you’re holding it for more than 3 hours, then gently reheat while the wings bake.

Store: Refrigerate leftover wings in a tightly sealed container for 3–4 days. They can also be frozen for 3–4 months; thaw completely before reheating.

Reheat: Warm refrigerated wings at 350°F until heated through to 165°F. The oven will do a better job than the microwave of bringing back some of the exterior texture.

Serving These For Game Day

These wings bring the sticky-spicy option to a game-day spread. Pair them with something dry and savory like Crispy Salt and Pepper Chicken Wings, or go sweet-hot with Crispy Hot Honey Wings. For a classic choice, add Buffalo Ranch Wings. The football party appetizers and football watch party ideas pages can help round out the rest of the menu.

Gochujang Chicken Wings Recipe

More Chicken Wing Recipes

See all four chicken wing recipes for game day, or try Crispy Hot Honey Wings, Crispy Salt and Pepper Chicken Wings or Buffalo Ranch Wings next.