Tuck into this mouthwatering Korean Gochujang Chicken Wings recipe! The wings are tossed in a spicy yet sweet & tangy sauce that will leave you begging for more! With options to bake in the oven & air fryer, these wings are the perfect addition to any game day or party spread!
I'm telling you, chicken wings are my ultimate weakness—I could eat them every single day without hesitation! Whether it's these crispy wings from the air fryer or these seasoned salt & pepper baked ones, I just can't resist.
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The other day I fancied some wings that were smothered in a sweet and sticky sauce. I had some leftover gochujang paste from cooking this gochujang pasta, so I set to work and created these Korean gochujang chicken wings.
All hail, my new favourite ingredient! The gochujang brought a spicy tangy sweetness to the sauce that was so delicious they were all gone within 5 minutes of serving them up to my family for testing!
The chicken wings can either be cooked in the oven or the air fryer before smothering them in the sweet and tangy sauce that we gently warm through on the hob (stovetop). You are going to love these!
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🤔 What Is Gochujang Paste?
Gochujang paste is really popular in Korean cuisine.
It's a spicy, fermented chilli paste made from red chilli peppers, glutinous rice, fermented soybeans, and salt.
This spicy paste adds a unique depth of flavour to dishes, blending spicy heat with a touch of sweetness and umami. Yum!
It can be used in marinades, sauces, soups, and even dips. I first used it in this Waitrose recipe for kimchi & smashed avocado toast.
You should be able to find it in all major supermarkets, but you can also buy gochujang on Amazon.
🥘 Ingredients You WIll Need
Here is a brief overview of the ingredients you will need to make these Korean Chicken Wings. To find out how to make them allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Chicken Wings - You have a couple of options for getting your chicken wings ready: you can either buy them pre-cut into drummettes and wingettes, or grab whole wings and do the cutting yourself. I've got a handy guide here on how to cut chicken wings yourself. Alternatively, if you're buying them from the butcher, they can do the cutting for you if you ask.
- Gochujang Paste - This Korean chilli paste adds a deliciously spicy kick to the wings. The spiciness depends on the brand, so I would recommend adding slowly to the sauce and tasting as you go.
- Soy Sauce - Adds that umami flavour and a hint of saltiness to the sauce.
- Honey - Balances out the heat from the gochujang paste with a touch of sweetness.
- Rice Vinegar - This adds a subtle tanginess and depth of flavour to the sauce. Use rice vinegar or rice wine vinegar, they are both the same thing. Not to be confused with rice wine which is different!
- Garlic & Ginger - It wouldn’t be an Asian recipe without garlic and ginger! Fresh is best, but you can use garlic & ginger paste for ease. Use any leftover fresh ginger to make this quick beef with ginger & spring onion.
- Baking Powder - This is a magic ingredient that helps the skin of the chicken wings to crisp up beautifully.
- Sesame Seeds - These are used optionally as a garnish, sprinkled on top of the wings once they have been cooked and tossed in the sticky sauce.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Recipe Allergy Friendly?
- Make It Gluten Free: Use tamari or coconut aminos instead of soy sauce. Check the packaging of the gochujang paste as some do contain wheat. This one is gluten-free.
- Make It Soy Free: As gochujang is traditionally made from fermented soybeans, it’s really hard to find a shop-bought soy-free version. You can make your own homemade gochujang sauce or substitute it for sriracha sauce mixed with a bit of sugar to sweeten it a little. Use coconut aminos in place of the soy sauce.
- Make It Sesame Free: Leave out the sesame seed garnish and sprinkle over chopped spring onion for some texture and crunch instead.
✏️ How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by patting the chicken wings dry with kitchen paper towel – by doing this you are drying out the chicken skin.
This, along with the baking powder helps it to turn nice and crispy.
Step 2: In a spacious bowl, toss the chicken wings with baking powder, salt, and pepper and stir with a wooden spoon until the seasoning is evenly coating the wings.
Step 3 Oven Method: Spread the wings out on a nonstick baking tray, leaving space between each one so they have enough room to crisp up evenly.
Pop the wings in a preheated oven and let them bake for 35-40 minutes until they are crispy and cooked, flipping them halfway through.
Step 3 Air Fryer Method: Lay the wings in the basket, making sure they're not too crowded. Cook in the preheated air fryer for 14-16 minutes, flipping halfway through to ensure even crisping.
Step 4: While the wings are sizzling away, it's time to whip up the sauce. Grate the garlic and ginger, then combine with the gochujang, soy sauce, honey & rice vinegar in a small saucepan.
Cook over low to medium heat, stirring until the sauce is smooth and just the right thickness.
Step 5: Once your wings are cooked, transfer them to a bowl and drench them in the glorious gochujang sauce.
Give them a stir with a wooden spoon to make sure every inch is coated.
Step 6: Serve up immediately, garnishing with sesame seeds, chopped green onions, and a sprinkle of red chilli for an extra kick.
🤔 Can I Grill The Wings Instead?
Of course! I have given both the oven & air fryer method in the main recipe card at the bottom of the page but you can most certainly grill the wings too!
Pre-heat the grill to 200˚C / 400˚F and grill the wings for 15-20 minutes until they are fully cooked through.
Turn the wings a few times whilst cooking to ensure they are evenly cooked.
💡 Tips & Tricks
- ✔️ Pat The Wings Dry: Using kitchen paper towel to pat the wings dry before cooking removes any excess moisture from the skin. Doing this along with adding baking powder to the skin seasoning helps the skin to crisp up while cooking.
- ✔️ Avoid Overcrowding The Wings: Whether you are using the oven or air fryer, it’s important to leave space around each wing. Overcrowding the basket or tray prevents the air being able to circulate, leaving you with soggy wings instead of crispy ones!
- ✔️ Use A Meat Thermometer: Check the wings are cooked by using a meat thermometer. Chicken is cooked when it reaches an internal temperature of 74˚C / 165˚F. I use mine all the time and wouldn’t be without it!
- ✔️ Adjust The Spice Level: Gochujang is the star of the show, but to tame down the heat a bit, use one less tablespoon of gochujang and add a teaspoon more each of honey and soy sauce.
- ✔️ Serve Immediately: For best results, pour the sauce over the wings whilst it is hot and serve immediately.
- ✔️ Garnish: If sesame isn’t a problem for you, try toasting the sesame seeds before sprinkling them over the wings. Simply dry fry them in a frying pan or skillet for a couple of minutes on a medium heat, be sure to keep an eye on them as they do burn easily!
🥡 How To Store
These wings will taste their best ( and crispiest!) if they are eaten shortly after serving.
However, it is perfectly safe to store any leftovers in the fridge in an airtight container for up to 2 days.
Either reheat in the microwave for a couple of minutes, turning halfway through or in the air fryer on the reheat function until piping hot.
To freeze, lay the wings flat on a cold baking tray for around an hour until frozen. They can then be popped into a freezer bag for up to 3 months. Freezing them flat on the tray first means the wings won’t stick together.
When you are ready to eat, let them thaw in the fridge overnight and reheat as above.
🍴 What Can I Serve Them With?
These wings make the ultimate game day treat, perfect for sharing alongside these crispy baked cauliflower bites.
They're also a fantastic addition to any party spread, paired with vegan pesto pinwheels, gluten-free mini sausage rolls, and honey & mustard glazed sausages.
For an Asian-inspired feast, serve them alongside chicken noodles with broccoli or pork belly fried rice.
💬 Recipe FAQs
Absolutely! You can use chicken drumsticks or even chicken thighs for this recipe. Just adjust the cooking time accordingly as drumsticks and thighs will take more time to cook than wings.
Can I make these wings ahead of time?
For best results, I would recommend making the wings just before serving, this way they will be super tender inside and crispy on the outside.
However, you can prepare the sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, gently heat the sauce in a saucepan on the stove until hot, then pour it over the freshly cooked wings.
Yes, it does have a spicy kick to it, but the honey in the marinade helps balance out the heat. Adjust the amount of Gochujang paste used according to your heat preference. To tame things down a bit I would use one less tablespoon of gochujang and replace it with an extra teaspoon each of honey and soy sauce.
⚡ More Asian Inspired Recipes
Looking for other recipes like this? Check out these tasty dishes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Korean Gochujang Chicken Wings
Equipment
- Air Fryer optional
- Meat thermometer optional
Ingredients
For The Wings
- 500 g ( 1lb ) chicken wings cut into drumettes and wingettes
- 1 teaspoon baking powder (baking soda)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
For The Sauce
- 3 tablespoon gochujang paste
- 3 tablespoon honey
- 2 tablespoon soy sauce or tamari / coconut aminos
- 1 tablespoon rice vinegar
- 1 clove garlic grated
- 1 teaspoon fresh ginger grated
Instructions
- Preheat your oven to 190 Fan / 200˚C (400°C) or preheat your air fryer to 200°C (400°F).
- Pat the chicken wings dry with kitchen paper towel. Drying out the skin helps it to crisp up.
- In a large bowl, toss the chicken wings with baking powder, salt, and pepper until evenly coated.
For Oven Method:
- Place the wings in a single layer on a nonstick baking tray.
- Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.
For Air Fryer Method:
- Place the wings in the air fryer basket in a single layer, making sure they are not overcrowded.
- Air fry for 14-16 minutes, flipping halfway through, until the wings are crispy and cooked through.
Make The Sauce
- Grate the garlic and ginger. In a small saucepan, add the gochujang, soy sauce, honey, rice vinegar, garlic and ginger.
- Cook over low-medium heat, stirring constantly for around 5 minutes until the sauce is smooth and slightly thickened.
- Once the wings are cooked, transfer them to a large bowl. Pour the gochujang sauce over the wings and toss until evenly coated.
- Serve the wings immediately, garnished with sesame seeds and chopped green onions & red chilli.
Notes
- Make It Gluten Free: Use tamari or coconut aminos instead of soy sauce. Check the packaging of the gochujang paste as some do contain wheat. This one is gluten-free.
- Make It Soy Free: As gochujang is traditionally made from fermented soybeans, it’s really hard to find a shop-bought soy-free version. You can make your own homemade gochujang sauce or substitute it for sriracha sauce mixed with a bit of sugar to sweeten it a little. Use coconut aminos in place of the soy sauce.
- Make It Sesame Free: Leave out the sesame seed garnish and sprinkle over chopped spring onion for some texture and crunch instead.
- Avoid Overcrowding The Wings: Whether you are using the oven or air fryer, it’s important to leave space around each wing. Overcrowding the basket or tray, prevents the air being able to circulate, leaving you with soggy wings instead of crispy ones!
- Pat The Wings Dry: Using kitchen paper towel to pat the wings dry before cooking removes any excess moisture from the skin. Doing this along with adding baking powder to the skin seasoning helps the skin to crisp up while cooking.
- Use A Meat Thermometer: Check the wings are cooked by using a meat thermometer. Chicken is cooked when it reaches an internal temperature of 74˚C / 165˚F. I use mine all the time and wouldn’t be without it!
- Adjust The Spice Level: Gochujang is the star of the show, but to tame down the heat a bit, use one less tablespoon of gochujang and add a teaspoon more each of honey and soy sauce.
- Serve Immediately: For best results, pour the sauce over the wings whilst it is hot and serve immediately.
- Garnish: If sesame isn’t a problem for you, try toasting the sesame seeds before sprinkling them over the wings. Simply dry fry them in a frying pan or skillet for a couple of minutes on a medium heat, be sure to keep an eye on them as they do burn easily!
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