Gochujang Chicken Wings

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These gochujang chicken wings are sweet, slightly spicy, and super flavorful! You can serve them as a snack or for dinner alongside fluffy white rice and other delicious sides of your choice.

If you’ve tried my dakgalbi recipe, then you already know how much I love sauces that are made with gochujang (Korean red chili paste). It just has the perfect level of spice, sweetness, and umami.

And since I am a huge fan of chicken wings, I just had to make gochujang chicken wings. They are the perfect combination of crispy baked chicken wings and a flavorful and umami-rich gochujang chicken marinade.

The best part is that they are super simple to make and only require a few ingredients!

Ingredients

To make the crispy baked chicken wings, you’ll need the following ingredients:

Chicken wings: Just use regular chicken wings that are either pre-cut into wingette and drumette or separate the two parts yourself.
Baking powder: Baking powder is used to make the chicken wings extra crispy, so definitely make sure to use it!
Garlic powder: Garlic powder is added for some extra flavor. If you don’t have any garlic powder on hand, feel free to skip it. But if you have some, make sure to use it.
Paprika powder: Paprika powder is another ingredient that is used for adding some extra flavor. Using garlic powder is optional, but I’d highly recommend adding paprika powder.

To make the gochujang chicken marinade, you’ll need the following ingredients:

Gochujang: Gochujang (Korean red chili paste) is one of the key ingredients in this recipe. I’d recommend sticking to a mild or medium-hot version of gochujang, depending on how much spice you like. I always use mild gochujang and add some gochugaru (Korean red chili flakes) whenever I want some extra heat. You can find it in almost any Asian grocery store or online.
Ketchup: Ketchup is perfect for adding some acidity and sweetness. Please make sure to use it as it’s really important for the flavor of the marinade.
Soy sauce: You can’t make gochujang chicken wings without soy sauce! Just use your favorite brand and type of soy sauce.
Mirin: Mirin is super delicious and always part of tasty gochujang sauces. Since it’s a common ingredient in Asian recipes, you should be able to find it very easily.
Honey: Honey is perfect for making sweet and sticky chicken wings. I haven’t tested other sweeteners, but granular sugars should work, too.

How to make gochujang chicken wings

Making these gochujang chicken wings is super simple! Just follow these steps:

Season: In a small bowl, whisk together the chicken seasoning. Then place the chicken wings in a bowl and add the seasoning. Toss until combined.
Bake: Place the chicken wings on a baking sheet lined with parchment paper and bake the chicken wings in your preheated oven at 450 °F (230 °C) for around 20 minutes.
Marinate: While the chicken wings are in the oven, add all chicken marinade ingredients to a large bowl. When the chicken wings are done, add them to the bowl and toss until they are covered in sauce.
Broil: Place the chicken wings on the baking sheet, drizzle any leftover sauce over the wings (optional), and broil them for 3-5 minutes.
Serve: Serve as a snack or as part of a full meal. Enjoy!

Tips & Notes

Here are a few quick notes to check out before you make these gochujang chicken wings for the first time.

Use baking powder, not baking soda. Baking soda doesn’t work in the same way baking powder does, so it can’t be used interchangeably in this recipe. So make sure to actually use baking powder.
Pat the wings dry. If you rinse the chicken wings, make sure to pat them dry with paper towels. This allows them to crisp up nicely in the oven.
Stick to the gochujang marinade recipe. Some of the ingredients might look unusual or maybe you have to buy them first but I’d really recommend sticking to the recipe. They are all needed to make a delicious and balanced marinade, so please make sure to use them.

How to serve gochujang chicken wings

There are many different ways to serve these gochujang chicken wings, so don’t feel obliged to pick one of the following options. These are just recommendations based on how I like to serve them.

Rice: One of my favorite carbs to serve alongside Asian-inspired chicken wings is white rice. I know, it’s very classic. But it’s just perfect for balancing out these intensely flavored gochujang chicken wings. Plus, it’s filling and tastes great!
Side salad: To add some vegetables, I like to make a quick salad with ingredients like lettuce leaves, cherry tomatoes, cucumber, bell peppers, and whatever is left in the refrigerator. As for the dressing, I like to use Japanese sesame dressing. It makes the salad taste super delicious and goes really well with the rice and gochujang chicken wings.
Kimchi: If you like kimchi, you definitely need to make it at home and keep it in your refrigerator! It’s super easy to make and the perfect addition to any dish.
Miso soup: If I feel like having some soup, I’ll also whip up a quick miso soup. It’s actually super easy to make and the perfect addition to your meal!

Frequently Asked Questions

Can I use an air fryer instead of the oven?

Yes, you definitely can! Just use the setting you usually would use for chicken wings and follow the other instructions as described.

Is this recipe gluten-free?

This depends on the ingredients you use. To make this recipe gluten-free, make sure to use gluten-free gochujang and gluten-free soy sauce (like tamari).

How do I store these gochujang chicken wings?

If there are leftovers, you can store them in an airtight container in your refrigerator for up to 3 days. I’d recommend reheating the wings in your oven or air fryer but the microwave works, too!

More simple and flavorful chicken recipes

I absolutely love all types of chicken recipes! If you are like me, then you might want to check out the following recipes.

5 from 2 votes