Name: Crispy Gochujang Chicken Wings Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Korean
Ingredients: 2 lbs chicken wings; 1 tbsp baking powder (NOT baking soda); 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1/4 cup gochujang (or 2-3 tbsp for less spicy, gluten free brand recommended); 2 tbsp butter; 2 tbsp honey; 2 tbsp mirin (or substitute with rice wine vinegar); 1 tbsp rice wine vinegar; 1 tbsp sesame oil; 1 tbsp soy sauce (or tamari for gluten free); 3 garlic cloves, minced; 1/2 inch fresh ginger, grated

Imagine biting into tender chicken wings coated in a spicy, sweet, and buttery glaze that’s irresistibly crispy on the outside. That’s exactly what you get with this Crispy Gochujang Chicken Wings Recipe. It’s a fantastic way to enjoy Korean flavors with just the right amount of heat and crunch!

The image shows a pile of crispy chicken wings coated in a sticky, dark red sauce, with a shiny, thick texture. The wings are arranged closely on a white plate. The sauce is sprinkled with small, light tan sesame seeds scattered unevenly across the wings. Bright green chopped scallions are sprinkled on top, adding spots of fresh color. The white marbled surface is faintly visible under the plate. The background is softly blurred with a striped cloth visible in beige and white colors. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Gochujang Chicken Wings Recipe
Top Tip
How to Serve Crispy Gochujang Chicken Wings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Gochujang Chicken Wings Recipe

Why You'll Love This Recipe

I have a soft spot for chicken wings, especially when they’re sticky and crisp with bold flavors that keep me coming back for more. This Crispy Gochujang Chicken Wings Recipe hits all those notes perfectly, and I can’t wait to share why it’s become a household favorite.

Crispy without deep-frying: Using baking powder transforms these wings so they get that golden crunch without a drop of oil.
Perfect balance of flavors: The gochujang wing sauce is spicy, sweet, tangy, and rich, which means every bite is a flavor party.
Super accessible ingredients: You don’t need anything fancy—just some pantry staples and a trusty Korean chili paste.
Easy cleanup: Baking on a wire rack over a lined sheet means no greasy mess and even cooking.

Ingredients & Why They Work

When you look at the ingredient list, you’ll notice how well these flavors balance each other out. From savory soy sauce to the zing of ginger and the sticky sweetness of honey, each element brings something special to the table. Here’s a quick rundown of the key ingredients and why they matter.

Flat lay of fresh raw chicken wings with pale pink skin, a small mound of fine white baking powder, a small pile of coarse sea salt crystals, whole black peppercorns, a smooth dollop of deep red gochujang paste in a white ceramic bowl, two small cubes of creamy yellow butter on a white plate, a small white bowl filled with golden runny honey, a small white bowl containing clear amber mirin, another small white bowl with translucent rice wine vinegar, a small white bowl holding rich dark brown soy sauce, three whole fresh garlic cloves with white papery skin, a small piece of fresh light beige ginger root with knobby texture placed on a white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken wings: The star of the show—make sure to get fresh or thawed wings for the best crisp.
Baking powder: This is the secret to crispiness—it dries out the skin and helps it puff up perfectly when baked.
Sea salt and black pepper: Basic seasoning that highlights the chicken’s natural flavor.
Gochujang: Korean fermented chili paste that’s spicy, slightly sweet, and packed with umami flavor.
Butter: Adds richness to the sauce and helps meld the flavors together.
Honey: Brings sweetness to balance the heat from the gochujang.
Mirin or rice wine vinegar: Adds a subtle sweetness and acidity to brighten the sauce.
Sesame oil: A little goes a long way to add that nutty, toasty aroma classic to Korean dishes.
Soy sauce or tamari: Provides salty depth and enhances umami flavors.
Garlic and ginger: Fresh aromatics that give the sauce its bright, punchy character.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Crispy Gochujang Chicken Wings Recipe depending on the occasion. Sometimes I like to turn down the heat for a crowd or add an extra kick for game day parties. It’s all about tweaking it to suit your taste buds and dietary needs.

Variation: When I want to keep things mild, I dial down the gochujang and sneak in a bit more honey for sweetness—still delicious and kid-friendly.
Gluten-free alternative: Use tamari instead of soy sauce to keep it gluten-free without sacrificing flavor.
Spicy upgrade: Add a pinch of cayenne or sprinkle crushed red pepper flakes on top after baking if you love extra heat.
Air fryer method: If you have an air fryer, these wings get crispy in about 25 minutes—just toss halfway through for even cooking.

Step-by-Step: How I Make Crispy Gochujang Chicken Wings Recipe

A close-up of a woman's hand holding a single glazed chicken wing, showing a thick, sticky reddish-brown sauce with visible sesame seeds scattered on top and bits of green herbs underneath the sauce. The background shows a white marbled surface with several more chicken wings blurred out, all coated in the same sauce and sprinkled with sesame seeds. The wing has a slightly crispy texture under the sauce, and the woman's nails are long and painted black. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep for Maximum Crisp

First things first: dry those wings completely. I usually pat them down with paper towels a couple of times to remove any moisture, which is the enemy of crispiness. Then, toss them with baking powder, salt, and pepper in a big bowl until each wing is evenly coated. This trick is what sets these wings apart.

Step 2: Bake on a Wire Rack

I line a baking sheet with foil or parchment and place a wire rack on top. This allows air to circulate around the wings so they cook evenly and the skin crisps up beautifully. Arrange your wings skin side up, then pop them in a preheated 425°F oven for 30 minutes. After that, flip them over and bake for another 20-30 minutes, keeping an eye on them to get that perfect level of crunch.

Step 3: Whip Up the Gochujang Wing Sauce

While the wings bake, I combine all the sauce ingredients—gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, garlic, and ginger—in a small saucepan. I warm it over medium heat and stir often until it thickens slightly, about 4-5 minutes. You’ll know it’s ready when it coats the back of a spoon nicely.

Step 4: Toss, Garnish, and Serve

Once the wings are golden and crisp, I transfer them straight into a large bowl and toss with the warm sauce until every wing is coated in that delicious glaze. For a finishing touch, I sprinkle sesame seeds and freshly chopped green onions on top before serving. It’s truly finger-licking good!

Top Tip

From lots of tries in my kitchen, I’ve learned that these little adjustments make all the difference in turning good wings into unforgettable ones.

Dry wings thoroughly: Make sure to pat dry and give the wings even a little rest on paper towels before tossing with baking powder. It spells the difference between soggy and super crispy.
Don’t skip the wire rack: Baking directly on foil traps heat and moisture under the wings, so using a rack ensures airflow and crispiness on all sides.
Watch the oven toward the end: Wings can go from perfectly crisp to burnt quickly, so keep an eye after flipping to avoid that.
Use a meat thermometer: To be safe and juicy, aim for 165°F internal temp—this keeps wings fully cooked but moist inside.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang chicken wings - Serving Suggestion

Garnishes

I always sprinkle toasted sesame seeds and chopped green onions right at the end—they add freshness and a little extra texture. Sometimes I toss a few thinly sliced fresh red chilies on top if I want to impress guests with a pop of color and heat.

Side Dishes

I like pairing these wings with simple sides like steamed jasmine rice, crunchy Asian slaw, or even refreshing cucumber salad to balance the spice. For casual hangouts, veggie sticks with a cooling yogurt dip work wonders too.

Creative Ways to Present

For parties, try stacking the wings on a large platter lined with banana leaves or parchment, surrounded by lime wedges and fresh herbs like cilantro or Thai basil. It instantly elevates the presentation and makes it super inviting.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in the fridge. I usually eat them within 3-4 days. The wings stay fairly crispy if I lay them flat and don’t pile them up too much.

Freezing

I’ve frozen these wings a couple of times after cooking. To freeze, cool completely, then pack in a single layer inside a freezer-safe container or bag. They thaw well overnight in the fridge and reheat nicely without losing too much crispiness.

Reheating

When reheating, I avoid the microwave because it makes the skin soggy. Instead, I pop them in a 350°F oven for about 15 minutes, flipping halfway through, or use an air fryer at 375°F for 10 minutes. This way, they get nice and crispy again.

Frequently Asked Questions:

Can I use baking soda instead of baking powder for this recipe?

It’s important to use baking powder, not baking soda, because baking powder helps dry out the wings’ skin and create that crispy texture. Baking soda won’t have the same effect and can leave an odd taste.

How spicy is this Crispy Gochujang Chicken Wings Recipe?

The spice level depends on the amount of gochujang you use. For a milder wing, reduce the gochujang to 2 tablespoons; for more heat, use the full ¼ cup and add extra chili flakes if desired. It’s easy to adjust to your taste.

Can I bake these wings ahead of time and add sauce later?

Absolutely! You can bake the wings ahead and keep them separate from the sauce to preserve crispiness. When ready to serve, reheat the wings to bring back their crunch and toss them in the sauce just before serving.

What’s the best way to make these wings extra crispy?

Aside from using baking powder and a wire rack, I find that broiling the wings for 2-3 minutes at the very end of baking adds an incredible extra crunch. Just watch closely so they don’t burn!

Final Thoughts

This Crispy Gochujang Chicken Wings Recipe always brings a little celebration to my table. It's a delicious, crispy, and flavorful dish that’s surprisingly easy to make anytime you need a crowd-pleaser or just want a tasty snack. I hope making it becomes a fun adventure for you too—just like it has for me!