These Korean Gochujang chicken wings are baked in the oven and coated with a spicy gochujang wing sauce; they are really addictive.
These baked Gochujang chicken wings are glazed with a spicy Gochujang wing sauce, making them an easy and quick meal that everyone will love. Just thinking about them makes me want to make them again - they're that good.
Even though they’re spicy from the Gochujang paste, the kids love them too; they can’t stop eating them every time I make them.
And if you like wings, have a look at Air Fryer Frozen Chicken Wings, Sweet and Spicy Chicken Wings, Baked Spicy Chicken Wings, Baked BBQ Wings, or Baked Turkey Wings.
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What is Gochujang?
Gochujang paste (the Amazon affiliate link opens in a new tab) is a Korean fermented condiment made from chili powder, glutinous rice, fermented soybeans, and salt. It comes in various heat levels, so be sure to choose the right one for your taste.
How to use Gochujang paste?
First, get familiar with the Gochujang paste to understand its heat level and how much you can handle. Once you do, the possibilities are endless for spicing up dishes.
I highly recommend starting with these baked Korean gochujang wings and coating them with the Gochujang wing sauce.
You can also use it in other classic Korean dishes, like Gochujang Fried Rice, Gochujang Chicken Breast, or Korean Chicken Stew.
How to make Gochujang 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 make air fryer frozen wings). And I could not be happier; I cannot imagine liking the fried ones any better.
Make the marinade: Mix the grated garlic cloves, peeled and grated ginger, gochujang paste, honey, vinegar, soy sauce, oyster sauce, sesame oil, salt, and pepper in a large bowl.
- Coat the wings with Gochujang wing sauce. Place the chicken wings on a lined baking sheet. Reserve the marinade in the bowl.
- Bake the Gochujang wings in the preheated oven for 10 minutes. Flip and bake for another 10-15 minutes or until cooked through.
How to make Gochujang wing sauce?
- While the wings cook, 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.
Good to know!
Separate the wings at the joint if necessary.
Start by cutting the wings at the joint, separating them into drumettes and wingettes. Find the joint’s right spot where the knife can easily go through. If you encounter resistance, adjust slightly until it cuts smoothly through the bones and skin.
If the wing tips are attached, remove them and save them for stock, especially if you’re making chicken soup. Never freeze thawed food: if the wings are frozen and thawed, use the tips right away for stock.
How to serve Korean wings?
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 400°F/ 200°C 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 with chili sauce, and white 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.
Gochujang Chicken Wings
Equipment
- Baking sheet
- Small saucepan
Ingredients
- 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
- 1 teaspoon sesame seeds for serving
- 1-2 thin green onions thinly sliced, for serving
Instructions
- Preheat the oven to 460°F/ 240°C. Line the baking sheet with parchment paper.
- If necessary, divide the chicken wings into wingettes and drumettes. See the blog post above for more instructions on that.2 lbs chicken wings
- 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.4 large garlic cloves + 1 thumb-size piece of ginger + 1 heaped tablespoon gochujang paste + 2 tablespoons honey + 1 tablespoon Chinese vinegar + 2 tablespoons soy sauce + 1 tablespoon oyster sauce + 1 tablespoon sesame oil + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Coat chicken: Place the prepared chicken wings into the bowl and mix well to coat. Place the chicken wings on the prepared baking sheet. Reserve the marinade in the bowl.
- Bake the Gochujang wings in the preheated oven for 10 minutes. Flip with tongs and bake for another 10 minutes or until cooked through. Check by tearing one wing apart - the meat should be completely white with no pink remaining.
- Gochujang sauce: Meanwhile, transfer the remaining marinade to a small saucepan. You won’t have much, but a little goes a long way. Bring it to a boil, then simmer for 3–5 minutes until thickened and glossy.
- Coat chicken: When the chicken wings are cooked through, brush them with the reduced marinade. Sprinkle the wings with sesame seeds and finely sliced green onions. Serve immediately.1 teaspoon sesame seeds + 1-2 thin green onions
mjskitchen says
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. 🙂
Adina says
Gochujang is amazing, I am so glad I've found it. So nice of Sissi to send you some.
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.
Silpa's kitchen says
Korean chicken wings are looking amazing. Nice recipe with detailed procedure. Loving it...
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 🙂
allie says
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