Korean chicken wings baked in the oven, coated with a spicy gochujang wing sauce; these chicken wings are really addictive.
Baked Korean chicken wings glazed with a spicy Gochujang wing sauce are easy to make and a rather quick meal that everybody will love. Just writing about it puts me in the mood to make them again; they are just that good.
And despite the fact that due to the Gochujang paste, they are rather spicy, the children adore them as well; they just can't stop eating every time I make them.
And if you like wings, have a look at these, Baked Whole Chicken Wings, the Air Fryer Frozen Chicken Wings, Sweet and Spicy Chicken Wings, Baked Spicy Chicken Wings, or these Baked Turkey Wings.
What is Gochujang?
Gochujang paste is a Korean fermented condiment – hot pepper paste – containing chili powder, glutinous rice, fermented soybeans, and salt. It comes in several heat degrees, so you might want to pay attention to that when purchasing gochujang paste.
I didn't have a choice here; there was only one brand of Gochujang paste I found, I've just checked the container, and it says medium. I find it perfect for my purposes; it has already become one of my favorite condiments.
How to use Gochujang paste?
Well, first of all, you should get familiar with the product, just to know how hot it is and how much of it you can take. Otherwise, there are endless dishes you could spice up with it.
I definitely recommend starting with these amazing baked Korean chicken wings and making the Gochujang wing sauce to coat them with.
Otherwise, you could use it for making other typical Korean dishes, such as bibimbap, which means “mixed rice,” and consists of a rice dish topped with several other ingredients like eggs, meat, and vegetables. Or have a look at this amazing collection of recipes using the paste.
How to make Korean chicken wings?
Usually, Korean chicken wings are fried and not baked. But as I am not that much into frying (too much oil, too much smell, too much mess, too much trouble), I prefer to cook them in the oven (or air fryer). And I could not be happier; I cannot imagine liking the fried ones any better.
How to cut chicken wings
- Start by cutting them at the joint, if necessary, of course. In Germany, I can only buy them whole, so I have to cut them myself into drumettes (the part looking like a mini drumstick) and wingettes.
- Dividing them at the joint is very easy; you just have to find the right spot between the bones where your knife will easily go through the joint.
- To do that, pick up the wing holding the drumette in your hand, stretching the joint open. The wingette part should still be on the working surface. Go with the knife through the joint; you should not encounter any serious resistance.
- If there is any resistance, then you are not in exactly the right spot between the wings. Try again, a few millimeters more on the right or left of the joint, until you hit the right spot. The knife should be able to easily go through the skin and between the bones.
- If they also have the wing tips still attached (in Germany, they do have them sometimes, but not always), then remove the tips and use them for something else. Actually, the only way I use the tips of the wings is to make chicken stock.
- If the wings I bought were fresh and not frozen, then I freeze the tips for later use. But if the wings I bought were frozen and are now thawed, I make the stock immediately. Never freeze food that you have already thawed again.
How to make Gochujang wing sauce?
- Mix the ingredients for the marinade: grated garlic cloves, peeled and grated ginger, gochujang paste, honey, vinegar, soy sauce, oyster sauce, sesame oil, salt, and pepper.
- Coat the poultry with the marinade.
- Remove them from the marinade and reserve the leftover sauce.
- While the meat cooks, reduce the marinade; this will take only a few minutes. Place the sauce into a small saucepan and simmer for about 3-5 minutes, until it has thickened and has a glossy look.
- Once the wings are thoroughly cooked, brush them with the sauce, and serve immediately.
How to serve?
Korean chicken wings are best served immediately. However, I had some leftovers from time to time and I just reheated them in the preheated oven at about 200 degrees/ 400 degrees Fahrenheit for about 5 to 10 minutes or until hot. They were still delicious.
We had oven-baked chicken wings with rice and a sweet and sour carrot salad, with French baguette and green salad with yogurt dressing, oven-baked potatoes and cabbage salad. All combinations were wonderful, so choose what you like best.
The recipe serves 2 adults and 2 children with side dishes or 4-6 adults as a snack or appetizer. The recipe can be easily doubled.
More recipes with Gochujang sauce
Korean Chicken Wings with Gochujang
- 2 lbs chicken wings 1 kg, divided into wingettes and drumettes
- 4 large garlic cloves
- 1 thumb-size piece of ginger
- 1 heaped tablespoon gochujang paste Note
- 2 tablespoons honey
- 1 tablespoon Chinese vinegar or apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 240 degrees Celsius/ 460 degrees Fahrenheit. Line a baking tray with baking paper.
- If necessary, divide the chicken wings into wingettes and drumettes. See the blog post above for more instructions on that.
- Marinade: In a large bowl mix the grated garlic cloves, peeled and grated ginger, gochujang paste, honey, vinegar, soy sauce, oyster sauce, sesame oil, salt, and pepper.
- Coat chicken: Place the prepared chicken wings into the bowl and mix well to coat. Place the chicken wings on the prepared baking tray. Reserve the marinade in the bowl.
- Bake the chicken wings in the preheated oven for 10 minutes. Turn the chicken wings on the other side and continue baking for another 10 minutes or until cooked through.
- Make the sauce: In the meantime, place the remaining marinade into a small saucepan. It will not be that much, but you don't need a lot of it. Bring the marinade to a boil and simmer for about 3-5 minutes until the marinade has thickened and has a glossy look.
- Coat chicken: When the chicken wings are cooked through, brush them with the reduced marinade. Serve immediately as suggested above.
Hi Adina - These look incredibly good and STICKY!!! I've never cooked with this gochujang paste yet but you've gotten my curiosity up and the fact that your kids love them is huge, because I've got a lot of boys here who love wings. Your pictures are fantastic and mouthwatering. Thanks for all the tips about buying that paste. I'll prob. get the mild because we're all wimps around here for heat. LOL. So good to be dropping by, we have had a super good summer which means I haven't been online much, but so glad to be back here and seeing what you are up to in your kitchen. XO
Thao @ In Good Flavor says
These wings look incredible!! I can completely understand why you have made them multiple times already! They would disappear so fast at my house. Sticky and umami is a huge hit with my family 🙂
Silpa's kitchen says
Korean chicken wings are looking amazing. Nice recipe with detailed procedure. Loving it...
Erin | white plate blank slate says
Love gochujang! I make a fried version of wings like these and they are always a hit. I'll have to try your version next time.
A couple of years ago Sissi from Withaglass sent me a tub of gochujang. It didn't take but a couple of bites to become addicted. I can myself eating of plate of these wings and licking my fingers so nothing escapes. 🙂
Gochujang is amazing, I am so glad I've found it. So nice of Sissi to send you some.