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; use gluten free brand if needed); 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 sauce for gluten free); 3 garlic cloves, minced; 1/2 inch ginger, grated

There’s just something irresistible about perfectly golden, super crunchy wings drenched in a spicy-sweet sauce. Let me introduce you to my beloved Crispy Gochujang Chicken Wings Recipe that brings together bold Korean flavors with a satisfyingly crisp bite. It’s a game changer for wing night, trust me.

A white plate holds many chicken wings covered in a sticky reddish-brown sauce with a shiny, thick texture. The wings are sprinkled with light tan sesame seeds and small green slices of scallions. The sauce looks spread unevenly, showing some crispy skin through the sauce. The background is a white marbled texture. 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

Whenever I want wings that crackle with crispiness and hit a sweet, spicy, tangy note, this Crispy Gochujang Chicken Wings Recipe is my go-to. The way the sauce balances heat and sweetness hooked me from the very first bite, and I know you'll feel the same.

Next-level crispiness: The secret baking powder coating gives the wings that amazing crunch without frying.
Bold, balanced sauce: Gochujang combined with honey, butter, and a touch of vinegar creates a flavor you’ll want on everything.
Easy to make at home: No complicated steps or hard-to-find ingredients—just simple prep and oven magic.
Perfect for sharing: Wings are always a crowd-pleaser whether it’s game day or a casual get-together.

Ingredients & Why They Work

Each component of this recipe plays a role in texture and flavor. The wings crisp up beautifully thanks to the baking powder, while the gochujang sauce marries spice, sweetness, and umami for that signature kick.

Flat lay of fresh raw chicken wings arranged neatly, a small pile of white baking powder powdery and fine, a small white bowl with coarse sea salt crystals, a small white bowl with cracked black peppercorns, a small white bowl filled with vibrant deep red gochujang paste, a small white bowl holding soft golden butter pats, a small white bowl of smooth amber honey, a small white bowl containing clear light golden mirin, a small white bowl with translucent pale rice wine vinegar, a small white bowl with dark golden sesame oil, a small white bowl filled with glossy dark soy sauce, three whole fresh garlic cloves with papery skins intact, a small piece of fresh ginger root with tan skin and a hint of orange flesh visible at a cut end, all 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: Fresh or thawed wings work best; dry them really well for ultimate crispiness.
Baking powder: Not baking soda! This is your magic ingredient for crispy skin without frying.
Sea salt: Enhances all the flavors and seasons the wings evenly.
Ground black pepper: Adds a subtle background heat and depth.
Gochujang: This Korean chili paste brings mild heat and fermented sweetness.
Butter: Adds richness and helps balance the sauce’s flavors.
Honey: Sweetness that cuts through spiciness and caramelizes nicely on the wings.
Mirin or rice wine vinegar: Mirin adds sweetness and acidity; vinegar can boost tang if you want it sharper.
Sesame oil: Deepens the sauce with its nutty aroma.
Soy sauce or tamari: Provides salty umami and helps round out the sauce.
Garlic and ginger: Fresh aromatics that make the sauce vibrant and fragrant.

📝

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 my mood and what I have on hand. Don’t hesitate to adjust the heat level or tweak the sweetness to suit your taste buds—it's super forgiving.

Variation: Sometimes I swap out the honey for maple syrup for a deeper flavor, especially in fall. It adds a lovely richness that I adore.
Heat level: If you want it milder, just reduce the gochujang or add a touch more honey.
Cooking method: While baking is my favorite for crispiness and ease, I’ve done these on the air fryer too with excellent results.
Gluten-free: Use gluten-free tamari and double-check your gochujang brand to keep it safe if that’s a concern.

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

A close-up view of a spicy chicken wing held by woman's hand with dark nails in the foreground, showing a thick layer of red sticky sauce with sesame seeds and small green onion pieces on its surface. In the background, several more chicken wings with the same sauce and sesame seeds are spread out on a white marbled surface, slightly blurred to keep focus on the single wing. The overall colors are warm reds and browns from the sauce and chicken skin, contrasted by the white marbled texture underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Wings Thoroughly

The key to crispy wings starts with drying the chicken thoroughly. I pat each wing down with paper towels until there’s no dampness left—moisture is the enemy of crispiness. Then I toss them in a big bowl with baking powder, salt, and pepper to coat evenly. Remember, baking powder is what creates that crackly skin, so don’t skip or substitute it!

Step 2: Bake on a Wire Rack for Even Crisping

Arrange the wings single-layered over a wire rack set on a foil-lined baking sheet. This setup is crucial because it lets air circulate around each piece, so the undersides crisp up just as much as the tops. Bake at 425°F for 30 minutes, flip the wings, then bake another 30 minutes till they’re golden and crunchy just the way you like.

Step 3: Simmer and Thicken the Gochujang Sauce

While the wings bake, combine all your sauce ingredients in a small saucepan. Heat gently over medium heat, stirring so nothing sticks, and let it simmer until slightly thickened—about 4-5 minutes. The aroma of garlic, ginger, and that nutty sesame oil will fill your kitchen and have your mouth watering in no time.

Step 4: Toss, Garnish, and Serve

Once your wings are perfectly crispy from the oven, toss them in the luscious gochujang sauce until every piece is generously coated. Serve immediately for the best texture and flavor. If you like, sprinkle toasted sesame seeds and chopped green onions on top to add a pop of color and fresh crunch.

Top Tip

From my experience making this Crispy Gochujang Chicken Wings Recipe, a few small tweaks make a big difference in crispiness and flavor. Here’s what I’ve learned the hard way, so you don’t have to:

Dry Wings Thoroughly: Skipping this step will make your wings soggy. Pat them dry and let them air out a bit if you have time.
Use Baking Powder, Not Soda: They seem similar but baking soda can leave a bitter taste and won’t crisp the skin the same way.
Wire Rack Setup: Always bake wings on a wire rack over foil to allow air circulation which helps with even browning and crispiness.
Watch the Broil: If you want extra crunch, finish with a 2-3 minute broil but keep an eye out to prevent burning.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

I love topping these wings with toasted sesame seeds for a little nutty crunch and chopped green onions for freshness. Sometimes I add a sprinkle of finely chopped cilantro if I’m feeling adventurous. It not only looks vibrant but adds a lovely herbal brightness against the spicy-sweet sauce.

Side Dishes

Since these wings pack a punch, I often serve them alongside cooling cucumber kimchi or a simple cabbage slaw. Steamed jasmine rice or sticky rice balls work wonderfully too, soaking up every bit of that bold sauce. If you want something heartier, crispy roasted potatoes or even mac and cheese make great companions.

Creative Ways to Present

For game days or party nights, I like to arrange the wings in a big platter with small bowls of extra gochujang sauce for dipping. Adding colorful veggies like carrot sticks and celery around the edges makes the spread inviting. For a fun twist, serve in mini cast iron skillets for individual portions—always a hit!

Make Ahead and Storage

Storing Leftovers

If you happen to have any wings left (which might be tough!), store them in an airtight container in the fridge. They stay good for 3-4 days. I recommend reheating them in the oven or air fryer to bring back that crisp skin.

Freezing

I've frozen cooked wings wrapped tightly in foil and placed inside a freezer bag. They freeze well up to 2 months. When ready, thaw overnight in the fridge and reheat in the oven or air fryer for best texture.

Reheating

Microwaving wings makes them rubbery, so I always use the oven at 350°F for about 15 minutes, flipping halfway through, or pop them in the air fryer at 375°F for 10 minutes. This brings back the crisp skin and warms the sauce beautifully.

Frequently Asked Questions:

What’s the difference between using baking powder and baking soda for wings?

Baking powder contains acids and alkaline compounds that react with moisture and heat, helping to crisp up the skin without a metallic taste. Baking soda can leave a bitter flavor and doesn’t create the same crispness. For this recipe, baking powder is the key secret to achieving that crackly texture.

Can I make this recipe less spicy?

Absolutely! Gochujang has a mild to moderate heat level, but you can use less gochujang in the sauce or balance the heat with more honey. Another trick is to serve extra sauce on the side so everyone can add as much spice as they like.

Is it better to bake or air fry the wings?

Both methods work well for crispy wings. Baking on a wire rack allows the hot air to circulate and crisp the skin evenly, which is great for batch cooking. The air fryer can produce crisp wings faster and uses less energy. I usually bake for a larger batch and air fry for smaller portions or quick reheating.

How do I know when the chicken wings are fully cooked?

The safest way is using a meat thermometer to check the internal temperature, which should reach 165°F (74°C). The wings should also look golden, and the juices should run clear when pierced.

Final Thoughts

This Crispy Gochujang Chicken Wings Recipe is more than just a meal; it’s a celebration of crispy textures and vibrant Korean flavors right from your oven. I hope you enjoy making these wings as much as I do—sharing them with friends, teasing everyone with that addictive sauce, and savoring every crunchy bite together. Go ahead and give it a try—you might just find your new favorite wing recipe!