Korean Chicken Wings with Gochujang Sauce

5 from 1 vote

Korean chicken wings baked in the oven, coated with a spicy gochujang wing sauce, these chicken wings are really addictive.

Prep Time15

Cook Time20

Total Time35

Course: Poultry

Cuisine: Korean

Servings: -4

Calories: 913kcal

Author: Adina

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.
2 lbs chicken wings/ 1 kg
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 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.

Gochujang sauce: It comes in several heat degrees, so you might want to pay attention to that when purchasing gochujang paste.