Chicken wings are a super fun food to make, whether it’s for a party or just a regular dinner.
These Gochujang Glazed Chicken Wings are really special. They have a sticky, sweet, and spicy sauce that you won’t be able to get enough of.
They’re great for watching the game, having friends over, or any time you want something tasty.
Recipe Overview
This recipe is all about making crispy baked chicken wings with a yummy gochujang glaze.
The sauce is made with Korean chili paste (that’s the gochujang), honey, soy sauce, and a few other things. It’s a mix of sweet, savory, and spicy.
The wings get crispy in the oven. The glaze gets all caramelized, which is delicious.
You can serve these as a starter, a main dish, or even a snack. Try them with ranch or blue cheese dressing, and some celery sticks.
Ingredients for Gochujang Glazed Chicken Wings
Here’s what you need:
- 2 pounds of chicken wings (the drumsticks and the flat parts)
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
For the Gochujang Glaze:
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 Tablespoon of sesame oil.
- 2 cloves of garlic, chopped up small
- 1 teaspoon of grated fresh ginger
About the gochujang: You can find it at Asian grocery stores or maybe in the international food section of your regular store. It has a special, fermented chili taste.
If you can’t find it, you can use another chili paste, like sambal oelek. But it will taste a little different.
If you don’t have Rice Vinegar, you can use apple cider vinegar.
Step-by-Step Instructions
Let’s start cooking! Here’s how to make the wings:
- First, turn your oven on to 400°F (200°C). Put some parchment paper on a baking sheet. This makes cleaning up easier.
- Next, use paper towels to dry the chicken wings. This is really important to make them crispy!
- In a big bowl, mix the wings with the baking powder, salt, and pepper. Make sure they’re all covered. The baking powder makes the skin extra crispy.
- Put the wings on the baking sheet in a single layer.
- Bake them for 30 minutes. Then, flip the wings over and bake for another 20-30 minutes. They’re done when they’re cooked through and brown. They should be nice and crispy!
- While the wings are baking, it is time to make the glaze. In a small pot, mix the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Heat the mixture up on medium heat until it starts to bubble gently. Cook for about 5 minutes, stirring sometimes, until the sauce gets a little thicker.
- When the wings are ready, take them out of the oven.
- Use a brush to cover the wings with the gochujang glaze. Make sure they’re coated really well!
- Put the wings back in the oven for 5-10 more minutes. The glaze should be sticky and caramelized. Keep an eye on them so they don’t burn.
- Let the wings cool a bit before you serve them.
Variations & Tips
- Spiciness: If you want it super spicy, add some red pepper flakes to the glaze. If you want it milder, use less gochujang.
- Making Ahead: You can bake the wings early and keep them in the fridge. Reheat them in the oven and add the glaze right before serving.
- Leftovers: You can keep leftover wings in a sealed container in the fridge for up to 3 days.
- Reheating: Heat the wings up in a 350°F (175°C) oven for 10-15 minutes, or until they’re hot.
- Serving: Add sesame seeds and chopped green onions for extra flavor and to make them look nice. Serve with your favorite dipping sauce!
Key Details for Gochujang Glazed Chicken Wings
- Prep time: 15 minutes
- Cook time: 55-65 minutes
- Total time: 70-80 minutes
- Servings: 4-6 people
- Equipment: Baking sheet, parchment paper, big bowl, small pot, whisk, pastry brush
FAQ
How do I get the wings really crispy?
Make sure to dry them well before baking and use baking powder. Also, don’t put too many wings on the baking sheet at once.
Can I use frozen chicken wings?
Yes! Just make sure they’re completely thawed and dry before you bake them. You might need to cook them a little longer.
Can I grill the wings?
Definitely! Cook them on the grill over medium heat until they’re done. Then brush them with the glaze during the last few minutes.
What if I don’t have sesame oil?
You can skip it, but it gives the glaze a nice, toasty flavor. Or, you could use a few toasted sesame seeds instead.
How can I make the glaze less sticky?
If you want a thinner glaze, use a little less honey or add a tablespoon of water while it’s simmering.
Can I use chicken thighs for this recipe?
Yes, you can. Bone-in, skin-on chicken thighs are best.
You will need to cook them longer. Chicken is cooked when the temperature inside reaches 165F.
Gochujang Glazed Chicken Wings
Ingredients
- 2 pounds of chicken wings drumsticks and flat parts
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of gochujang Korean chili paste
- 1/4 cup of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 Tablespoon of sesame oil
- 2 cloves of garlic chopped
- 1 teaspoon of grated fresh ginger
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat chicken wings dry with paper towels.
- In a large bowl, toss wings with baking powder, salt, and pepper to coat.
- Arrange wings in a single layer on the baking sheet.
- Bake for 30 minutes, then flip wings and bake for another 20-30 minutes, until cooked through and crispy.
- While wings bake, prepare the glaze. In a small pot, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Heat glaze over medium heat until simmering. Cook for about 5 minutes, stirring occasionally, until slightly thickened.
- Remove wings from oven and brush generously with gochujang glaze.
- Return wings to oven for 5-10 minutes, until glaze is sticky and caramelized, watching carefully to prevent burning.
- Let wings cool slightly before serving.