Gochujang Chicken Wings
Servings: 4 appetizer servings
Calories:
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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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
Instructions
- Preheat the oven to 425°F. Pat the chicken wings thoroughly dry.
- Whisk together the salt, flour, cornstarch, black pepper, baking powder and smoked paprika. Coat the wings thoroughly, working the dry seasoning into every surface.
- 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.
- 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.
- Add the cooked wings to the skillet and gently toss until every wing is coated in the gochujang sauce.
- 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.