Description
This Crispy Gochujang Chicken Wings recipe delivers perfectly crispy wings baked to golden perfection and coated in a flavorful, spicy-sweet gochujang sauce. With the secret ingredient of baking powder ensuring extra crispiness and a homemade sauce simmered with garlic, ginger, honey, and soy, these wings are ideal for a crowd-pleasing appetizer or main course.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings
- 1 tbsp baking powder, NOT baking soda
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Gochujang Wing Sauce
- 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 ginger, grated
Instructions
- Preheat and prepare: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack on top. Spray the rack with cooking spray to prevent sticking.
- Dry the wings: Use paper towels to dry the chicken wings thoroughly to remove any moisture, which ensures crispiness. Transfer the dried wings to a large bowl.
- Coat the wings: Toss the wings evenly with baking powder, sea salt, and ground black pepper until well coated.
- Arrange and bake: Place the wings skin side up on the prepared wire rack in a single layer. Bake for 30 minutes, then flip the wings and bake an additional 30 minutes until they are crisp and golden to your liking.
- Prepare the gochujang sauce: While the wings bake, combine gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, minced garlic, and grated ginger in a small saucepan. Heat over medium heat, stirring occasionally, and let the sauce simmer for 4-5 minutes until thickened.
- Toss and serve: Once the wings are crispy and cooked through, toss them with the warm gochujang sauce until fully coated. Serve immediately, garnished with sesame seeds and chopped green onions if desired.
Notes
- Baking powder is essential for achieving extra crispy skin without breading; ensure wings are completely dry before coating to avoid sogginess.
- Baking on a wire rack allows air circulation around the wings for even crisping, so avoid placing wings directly on foil.
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking—watch closely to prevent burning.
- Use a meat thermometer to confirm wings have reached an internal temperature of 165 degrees F for safety.
- Leftover wings can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the oven at 350 degrees F for 15 minutes (flipping halfway) or in an air fryer at 375 degrees F for 10 minutes for best crispness. Avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 serving (approx. 6 wings)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg
