Make these super addictive Korean Gochujang Chicken 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. Make this recipe in an oven or an air fryer.

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About Gochujang Chicken Wings

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 or air-fried and mixed with a sweet, sticky Korean-inspired glaze prepared with gochujang, brown sugar, soy sauce, and rice vinegar.

This combination of sauces 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 wings, you will never return to your usual chicken wings.

Once you try it, you can also try some other Korean recipes

• Kimchi Noodles
• Kimchi Omelette
• Korean Strawberry Milk
• Cheese Ramen Noodles

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 make many recipes by incorporating it into them. Check out

• Gochujang Aioli
• Gochujang Dipping Sauce
• Gochujang Cucumber Salad
• Korean Gochujang Noodles
• Korean Gochujang Fried Rice
• Gochujang Tofu

You can find it in the “Asian” section of your grocery store or local Asian market, or even order it online on Amazon. You might also find it in Korean restaurants in your city. Some of them will be kind enough to provide you with 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 – It’s best if you can get a hold of organic wings. You can also use frozen wings; make sure to thaw them to room temperature before using them in the recipe.

Gochujang is a fermented Korean chili paste. 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 on how spicy you want the sauce to be.

Oil – You can use any cooking oil to make gochujang wings. Sesame oil, canola oil, or light olive oil are some options.

Soy Sauce – Dark soy sauce adds a nice umami flavor to the wings. Use tamari for gluten-free.

Brown Sugar – To compensate for the heat from gochujang, add a little brown sugar, which will also add a nice hint of sweetness. You can replace brown sugar with honey or maple syrup.

Rice Vinegar – It gives the sauce a pungent, sweet, and tangy flavor.

Sesame Seeds – Toasted sesame seeds give Korean chicken wings a nice texture and crunch.

Others – You will also need salt, black pepper powder, fresh garlic, and fresh ginger.

How To Make Gochujang Wings

Cook The Wings

In An Oven

Preheat the oven to 400°F (200°C).

Wash 22-24 wings with water and pat them dry using paper towels. This step is essential to make crispy wings.

Arrange the wings on a baking tray in a single layer and sprinkle with salt and pepper.

Note – Line the tray with parchment paper to prevent the wings from sticking. If you haven’t used the paper, use a fish spatula or a sharp spatula to remove the stuck wings from the tray.

Keep the baking tray in the middle rack of the oven and bake for 30 minutes.

In An Air Fryer

Preheat the air fryer to 375°F (190°C) for 3-5 minutes.

Wash 22-24 wings with water and pat them dry using a kitchen tissue.

Arrange the wings on the air-fryer basket in a single layer and sprinkle with salt and pepper.

Cook for 12-15 minutes, flipping the wings halfway through cooking until they are crispy and golden brown.

Make The Sauce

Once the wings are almost cooked, start making the sauce.

Heat 1 tablespoon oil in a pan over medium heat.

Once the oil is hot, add 2 teaspoon minced ginger and 2 teaspoon minced garlic and saute for 40-45 seconds.

Add

• 4 tablespoon gochujang paste
• ¼ cup dark soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon rice vinegar

to the pan and cook for 4-5 minutes.

Coat The Wings With The Sauce

Remove the crispy chicken wings from the oven or air fryer and add them to the pan. Toss well to coat them with the sauce.

Increase the heat to high.

Cook until the sauce thickens and the wings are slightly charred (1-2 minutes). Garnish with 1 teaspoon toasted sesame seeds and 1 tablespoon chopped green onions, and serve hot.

Frequently Asked Questions

Serving Suggestions

Serve gochujang wings as an appetizer on game days, movie nights, or house parties. They deserve some sticky hands with a chilled beer.

You can also serve them as a side dish with your Korean meals.

Storage Suggestions

Gochujang chicken wings taste great when made fresh, as they tend to lose their sticky texture once refrigerated. As it hardly takes 45 minutes of your kitchen time, most of which is passive time, I recommend making them fresh.

But, if you have leftovers, store them in an air-tight container for 2-3 days. Reheat them in the microwave or oven until nice and warm.

You can also freeze them in an airtight container in the freezer for up to 3 months. Thaw, reheat, and serve.

While you can reheat them in the microwave, I recommend the oven, as it maintains the crispiness. Heat in a 300°F oven for 10-15 minutes until warm. Add an extra 5 minutes if reheating straight from frozen.