Korean Gochujang Chicken Wings
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!
Servings: 2 -3 as an appetiser
Calories: 440kcal
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
See the recipe post for more detailed guidance and instructions.
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.
- 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!
Nutrition
Calories: 440kcal | Carbohydrates: 36g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 1930mg | Potassium: 374mg | Fiber: 1g | Sugar: 29g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 2mg
