Make these super addictive Korean gochujang wings for game day or as a party appetizer. It is a bomb combination of sweet, spicy, and umami flavors and will make you want more and more once you try it.
Once you try it, you can try some other Korean recipes too – Sheet Pan Spicy Korean Chicken, Kimchi Noodles and Kimchi Omelette.
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About This Recipe
Gochujang wings is a Korean chicken appetizer that can be served for game days, parties, or as a side dish with your elaborate weekend meals. These are sticky, spicy, crispy, tangy, and full of umami, which makes these chicken wings insanely addictive.
Chicken wings are baked and then mixed with a spicy sweet sauce prepared with gochujang, brown sugar, soy sauce, and rice vinegar. This combination of sauce is also called angry sauce, due to its fiery red color and spicy taste.
You can always adjust the spice level by changing the quantity of gochujang (Korean red chili paste) in the recipe. Once you try these Korean baked wings, you will never go back to your usual chicken wings. Yes, they are so good!
These Gochujang Chicken Wings are,
- Delicious
- Addictive
- Sticky + Crispy
- Economical
- Spicy + Tangy + Sweet
What is Gochujang?
For those of you who are not aware of what gochujang is? It is a spicy fermented paste made from red chilies, glutinous rice, fermented soybeans, and salt. It is often used in Korean recipes, to make them nice and spicy.
Gochujang is so addictive I am making a whole lot of recipes by incorporating it in them. Check out gochujang aioli, gochujang dipping sauce, gochujang noodles, gochujang fried rice and gochujang tofu.
You can find it in the “Asian” section of your grocery store or even order it online on amazon. You might also find it in the Korean restaurants of your city. I am sure some of them will be kind enough to provide you some. This paste keeps good in the refrigerator for about a month, so you can order extra and try it with a few recipes.
Ingredients
Chicken Wings – Use fresh chicken wings to make this recipe. It’s best if you can get hold of organic wings.
Gochujang – It comes in five levels of spiciness – mild hot, slightly hot, medium hot, very hot, and extremely hot. You can select one of them, depending upon how spicy you want the sauce to be.
Oil – You can use any vegetable oil to make gochujang wings.
Soy Sauce – Soy sauce adds a nice umami flavour in the wings, and adds to its colour. Use tamari for gluten free.
Brown Sugar – To compensate for the heat from gochujang, add in a little brown sugar, which will also add a nice hint of sweetness.
Rice Vinegar – It will add a pungent sweet tangy flavour in the sauce.
Sesame Seeds – Finally, finish the chicken wings with gochujang sauce with some toasted sesame seeds. It adds a nice texture and crunch on the wings.
Others – Apart from above given ingredients, you will need salt, pepper, garlic and ginger.
How to make Gochujang Wings?
Preheat the oven to 400 degrees F (200 degrees C). Wash 22-24 wings with water and pat them dry using a kitchen tissue. Arrange the wings on a baking tray in a single layer and sprinkle with salt and pepper.
Arrange the baking tray in the middle rack of the oven and bake for 30 minutes.
Once the wings are almost baked, start by making the sauce. Heat 1 tablespoon vegetable oil in a pan.
Once the oil is hot, add 2 teaspoon minced ginger and 2 teaspoon minced garlic and saute on medium heat for 20-25 seconds.
Add 4 tablespoon gochujang paste, ¼ cup dark soy sauce, 2 tablespoon brown sugar, and 1 tablespoon rice vinegar to the pan and cook for 4-5 minutes on medium heat.
Remove the wings from the oven and add them to the pan and coat them well with the sauce.
Cook on high heat until the sauce thickens and the wings are slightly charred (1-2 minutes). Garnish with toasted sesame seeds and green onions and serve hot.
Frequently Asked Questions
If you cannot find gochujang, you can substitute it with sriracha. But, let me tell you it’s not the same. The taste of that spicy fermented taste is just unmatchable.
Serving Suggestions
Serve gochujang wings as an appetizer to enjoy on a game day, movie night, or parties. As they are so good, they definitely deserve some sticky hands with a chilled beer. You can also serve them as a side dish with your Korean meals.
Storage Suggestions
Gochujang wings taste great when made fresh, as they tend to lose their sticky texture once they are refrigerated. As it hardly takes 45 minutes of your kitchen time, most of which is passive time, I recommend you to make them fresh.
But, if you have leftovers from the party, then store them in an air tight container for 2-3 days. Reheat them in microwave or oven until nice and warm.
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Recipe Card
Gochujang Wings Recipe
Ingredients
- 22-24 chicken wings
- salt (to taste)
- pepper (to taste)
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 4 tablespoons gochujang paste
- ¼ cup dark soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped green onion
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Wash 22-24 wings with water and pat them dry using a kitchen tissue. Arrange the wings on a baking tray in a single layer and sprinkle with salt and pepper.
- Arrange the baking tray in the middle rack of the oven and bake for 30 minutes.
- Once the wings are almost baked, start by making the sauce. Heat 1 tablespoon vegetable oil in a pan.
- Once the oil is hot, add 2 teaspoon minced ginger and 2 teaspoon minced garlic and saute on medium heat for 20-25 seconds.
- Add 4 tablespoon gochujang paste, ¼ cup dark soy sauce, 2 tablespoon brown sugar, and 1 tablespoon rice vinegar to the pan and cook for 4-5 minutes on medium heat.
- Remove the wings from the oven and add them to the pan and coat them well with the sauce.
- Cook on high heat until the sauce thickens and the wings are slightly charred (1-2 minutes). Garnish with toasted sesame seeds and green onions and serve hot.
Did you make this recipe? Let me know!