Easy Gochujang Chicken Wings Recipe

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Let me tell you, gochujang chicken wings are a game-changer.

These Korean-inspired wings strike that perfect balance between sweet and spicy, thanks to the rich, fermented gochujang paste that coats each piece. The outside gets wonderfully crispy while the meat stays juicy and tender.

They’re baked until golden brown, then tossed in a sauce that’s equal parts sticky, savory, and just spicy enough to make you reach for another one. A sprinkle of sesame seeds and green onions adds the finishing touch.

It’s the kind of finger food that disappears fast at parties, and trust me – napkins are non-negotiable with these saucy wings.

What Kind of Chicken Wings Should I Use?

For this recipe, you’ll want to look for whole chicken wings or ones that are already split into flats and drumettes – either option works great. Fresh wings are ideal, but frozen wings will work just fine as long as they’re completely thawed before cooking. When shopping, try to choose wings that are roughly the same size so they’ll cook evenly, and look for ones with skin that appears intact since the skin helps create that great crispy texture. If you’re buying whole wings, you can easily separate them yourself at the joint, or leave them whole if you prefer – just keep in mind that whole wings might need a bit more cooking time than separated pieces.

Options for Substitutions

While some ingredients are key to getting that authentic Korean flavor, there are several substitutions you can try in this recipe:

• Gochujang paste: This is really the star ingredient that’s hard to substitute, but in a pinch, you can mix 2 tablespoons of miso paste with 1 tablespoon of sriracha and 1 teaspoon of red pepper flakes. The flavor won’t be exactly the same, but you’ll get a similar sweet-spicy-umami taste.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work instead. Use the same amount, but know that the flavor will be slightly different.
• Brown sugar: Regular white sugar plus a tablespoon of molasses works great. You can also use coconut sugar or maple syrup, though the latter will make the sauce a bit thinner.
• Fresh ginger: If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger powder instead. The flavor won’t be as bright, but it’ll work in a pinch.
• Soy sauce: Tamari makes a great gluten-free option, or coconut aminos work well too (though you might want to reduce the brown sugar a bit since coconut aminos are sweeter).
• Chicken wings: While wings are perfect for this recipe, you can use chicken drumsticks or even boneless thighs – just adjust cooking time accordingly.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gochujang chicken wings is getting that perfect crispy exterior while keeping the meat juicy inside – pat your wings completely dry with paper towels before seasoning and avoid overcrowding the pan, as wings need space to crisp up properly. Getting the sauce consistency right is crucial – if you reduce the sauce too much, it’ll become too thick and sticky when cooled, so remove it from heat when it’s still slightly thinner than you want since it’ll continue to thicken as it cools. Another common mistake is adding the sauce too early – wait until the wings are fully cooked and crispy before tossing them in the gochujang mixture, otherwise you’ll end up with soggy skin instead of that irresistible crunch. For the best flavor development, let the wings marinate in the dry seasonings (salt and pepper) for at least 30 minutes before cooking, and consider broiling them for the last 2-3 minutes to achieve extra caramelization on the sauce.

What to Serve With Gochujang Wings?

These spicy-sweet Korean-style wings pair perfectly with cooling side dishes that help balance out the heat. A simple cucumber salad with rice vinegar dressing or some pickled vegetables can provide a refreshing contrast to the wings’ bold flavors. For a more filling meal, serve these wings with steamed white rice or even some Korean-style potato salad. I like to put out some extra napkins and pair these wings with crisp vegetable sticks and creamy ranch dressing – the ranch helps cool things down if the gochujang gets a bit too spicy!

Storage Instructions

Keep Fresh: These tasty gochujang wings will stay good in an airtight container in the fridge for up to 4 days. I like to place them in a single layer if possible, but if you need to stack them, put a piece of parchment paper between layers to keep them from sticking together.

Freeze: You can freeze these wings for up to 3 months in a freezer-safe container. Just make sure they’re completely cool before freezing. I usually freeze them on a baking sheet first, then transfer them to a container – this prevents them from freezing into one big clump!

Reheat: To get these wings crispy again, pop them in the oven at 375°F for about 10-15 minutes, or until heated through. You can also use an air fryer for 5-7 minutes at 375°F for extra crispiness. Avoid microwaving if possible, as it can make the skin soggy.

Preparation Time	15-25 minutes
Cooking Time	45-60 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 180-200 g
• Fat: 150-170 g
• Carbohydrates: 180-200 g

Ingredients

• 3 pounds of chicken wings
• 2 tablespoons cooking oil
• A pinch of kosher salt
• A pinch of black pepper
• 1/2 cup spicy gochujang paste
• 1/2 cup tightly packed brown sugar
• 1 tablespoon sesame oil, toasted
• 2 tablespoons rice vinegar
• 1/3 cup plus 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 tablespoon finely chopped garlic
• 1 1/2 tablespoons freshly minced ginger
• Sesame seeds and chopped green onions for garnishing

Step 1: Prepare the Chicken Wings

Start by greasing the chicken wings with vegetable oil to ensure they don’t stick during cooking.

Season the wings generously with salt and pepper.

This will be the base seasoning for the wings as they cook.

Step 2: Grill Method

Preheat and Cook: Heat your charcoal or gas grill to a low setting.

Lightly spray the grill with vegetable oil to prevent sticking.

Place the seasoned chicken wings on the grill, cover, and let them cook for 20-25 minutes.

This initial cooking will render most of the fat and start cooking the chicken through.

Step 3: Prepare the Gochujang Marinade

While the wings are grilling, mix together the gochujang, brown sugar, toasted sesame oil, rice vinegar, soy sauce, honey, minced garlic, and ginger in a large bowl.

This sweet and spicy marinade will coat the wings for extra flavor.

Step 4: Flip, Baste, and Finish Grilling

After the initial cooking time, flip the wings and generously baste them with the gochujang marinade.

Cover the grill and continue to cook for an additional 10 minutes.

Flip the wings again, baste the other side, cover and cook for another 10 minutes until fully cooked.

Step 5: Serve Grilled Wings

Once the wings are cooked, toss them in the remaining marinade to coat evenly.

Serve them hot right off the grill.

Step 6: Oven Method Preparation

Preheat the Oven: Preheat your oven to 350°F and adjust the rack to the top position.

Line two baking sheets with foil and coat them with nonstick cooking spray to ensure the wings don’t stick.

Step 7: Prepare the Oven-Baked Chicken Wings

In a large bowl, toss the chicken wings with vegetable oil, and season with salt and pepper.

Arrange the wings skin-side up on the prepared baking sheets and roast them in the preheated oven for 20-25 minutes, or until they turn golden brown on top.

Step 8: Bake with Gochujang Marinade

Once the initial roasting is done, flip the chicken wings and glaze them generously with the gochujang marinade.

Return to the oven and bake for another 10-15 minutes until browned.

Flip the wings again, baste the other side, and bake for another 5-10 minutes or until fully cooked.

Step 9: Serve Oven-Baked Wings

After baking, toss the wings in any remaining sauce to coat them evenly.

Optionally, garnish with sesame seeds and chopped scallions for added flavor and presentation.

Serve hot and enjoy!