Spicy Gochujang Chicken Wings

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Craving bold flavors? These Spicy Gochujang Chicken Wings pack a punch with their Korean-inspired glaze. Whether it’s game night or a casual gathering, these wings will steal the show.

Ingredients

For the Wings:

  • 2 pounds chicken wings, split into flats and drummettes
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Gochujang Sauce:

  • 1/4 cup gochujang (Korean red chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon brown sugar

For Garnish:

  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced
  • Fresh cilantro (optional)

Instructions

Preparing the Wings:

  1. Pat the chicken wings dry with paper towels. This step is crucial for achieving crispy skin.
  2. In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
  3. Place the wings on a wire rack set over a baking sheet, leaving space between each wing.
  4. Refrigerate uncovered for at least 4 hours or overnight for best results.

Cooking the Wings:

  1. Preheat your oven to 425°F (220°C).
  2. Place the wings (still on the wire rack and baking sheet) in the oven.
  3. Bake for 20 minutes, then flip the wings.
  4. Continue baking for another 20-25 minutes until the skin is crispy and golden brown.

Making the Sauce:

  1. While the wings are baking, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar in a medium saucepan.
  2. Whisk the ingredients together and heat over medium heat.
  3. Simmer for 3-5 minutes until slightly thickened, stirring occasionally.

Final Steps:

  1. Once the wings are done, transfer them to a large bowl.
  2. Pour the warm gochujang sauce over the wings.
  3. Toss until the wings are evenly coated with sauce.
  4. Transfer to a serving plate and garnish with toasted sesame seeds, sliced green onions, and cilantro if using.

Notes:

  • The baking powder helps create extra-crispy skin
  • Adjust the amount of gochujang to control spiciness
  • Wings can be served immediately or kept warm in a 170°F (75°C) oven for up to 30 minutes

Preparation Time: 4-12 hours (including marinating) Cooking Time: 45 minutes Servings: 4-6 people

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.