Spicy Korean Gochujang Chicken Wings
85% authentic · Korean
A fiery and flavorful Korean classic, these wings are coated in a bold gochujang-based glaze, offering a complex balance of sweet, spicy, and umami notes.
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Ingredients
- Chicken wings, separated2 lbs
- Gochujang (Korean chili paste)1/4 cup
- Rice vinegar2 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Sesame oil1 tsp
- Cornstarch1 tbsp
- Toasted sesame seeds, for garnish1 tsp
- Scallions, thinly sliced, for garnish1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Pat chicken wings dry. Season with salt and black pepper. Toss with cornstarch until lightly coated.
- 3
Arrange wings in a single layer on the prepared baking sheet. Bake for 25 minutes.
- 4
While wings bake, prepare the glaze. In a small saucepan, combine gochujang, rice vinegar, honey, soy sauce, minced garlic, grated ginger, and sesame oil. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 5-7 minutes.
- 5
After 25 minutes, flip the wings. Brush generously with the gochujang glaze. Bake for another 15-20 minutes, or until cooked through and the glaze is caramelized.
- 6
Remove from oven. Toss wings in any remaining glaze. Garnish with toasted sesame seeds and sliced scallions.
