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Sticky baked gochujang chicken wings with sesame seeds and green onions.
AGT Editorial Team

Gochujang Chicken Wings

These baked gochujang chicken wings are crisp at the edges and tossed in a glossy sweet-spicy sauce made with gochujang, honey, soy sauce, sesame oil, ginger and garlic.
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 4 appetizer servings
Course: Appetizer
Cuisine: Korean
Calories:
Ingredients Method Notes

Ingredients
  

Wings + Dry Seasoning
  • 2 lb chicken wings
  • ½ teaspoon salt
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • ¼ teaspoon black pepper
  • 1 tablespoon baking powder
  • ¾ teaspoon smoked paprika
Gochujang Sauce
  • 4 tablespoon gochujang
  • 2 tablespoon butter
  • 3 tablespoon honey
  • 2 tablespoon rice vinegar or apple cider vinegar
  • 2 tablespoon sesame oil
  • 3 tablespoon soy sauce
  • 2 garlic cloves finely chopped
  • ¾ tablespoon fresh ginger grated
  • 2 tablespoon neutral-tasting vegetable oil
For Serving
  • toasted sesame seeds for garnish
  • green onions chopped, for garnish

Method
 

  1. Preheat the oven to 425°F. Pat the chicken wings thoroughly dry.
  2. Whisk together the salt, flour, cornstarch, black pepper, baking powder and smoked paprika. Coat the wings thoroughly, working the dry seasoning into every surface.
  3. Line a baking sheet with parchment paper. Arrange the wings so they are not touching and bake for 30–35 minutes, flipping after 15 minutes. Poultry is food-safe at 165°F; the chef’s preferred endpoint is about 180°F for the finished texture.
  4. While the wings bake, add all sauce ingredients to a large nonstick skillet. Heat over low heat, stirring often, and gently simmer for 7–9 minutes until slightly thickened. Turn off the heat.
  5. Add the cooked wings to the skillet and gently toss until every wing is coated in the gochujang sauce.
  6. Transfer to a serving platter and garnish with toasted sesame seeds and chopped green onions. Serve warm.

Notes

Air fryer: Preheat to 380°F for 3–5 minutes. Prepare the wings through the coating step, arrange them in a single layer and cook for 25–30 minutes, flipping halfway. Work in batches if needed, then toss with the prepared gochujang sauce.
Adjust the heat: For a gentler version, use 1 tablespoon less gochujang. For more heat, add 1–2 tablespoons more.
Make ahead: Mix the dry seasoning in advance. The sauce can also be cooked ahead; refrigerate it if holding longer than 3 hours, then gently reheat while the wings bake.
Storage: Refrigerate leftovers in a sealed container for 3–4 days or freeze for 3–4 months. Reheat at 350°F until heated through to 165°F.