Gochujang Chicken Wings

These Korean gochujang chicken wings are oven-baked and coated in a spicy, flavorful gochujang sauce - seriously addictive!

Course Appetizer, Main Course

Cuisine Korean

Prep Time 15

Cook Time 25

Servings people

Calories 384kcal

Equipment

Baking sheet
Parchment paper
Large bowl
Tongs

Ingredients

2 lbs chicken wings divided into wingettes and drumettes
4 large garlic cloves
1 thumb-sized piece of ginger
1 heaped tablespoon gochujang paste see note
2 tablespoons honey
1 tablespoon Chinese vinegar or apple cider vinegar
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 teaspoon sesame seeds for serving
1-2 green onions thinly sliced, for serving

US - EU

Instructions

Preparations: Preheat the oven to 460°F (240°C). Line a baking sheet with parchment paper. If necessary, divide the chicken wings into wingettes and drumettes (see the blog post above for detailed instructions).
2 lbs chicken wings
Gochujang sauce: In a large bowl, mix the grated garlic, grated ginger, gochujang paste, honey, vinegar, soy sauce, oyster sauce, sesame oil, salt, and pepper.
4 large garlic cloves + 1 thumb-sized piece of ginger + 1 heaped tablespoon gochujang paste + 2 tablespoons honey + 1 tablespoon Chinese vinegar + 2 tablespoons soy sauce + 1 tablespoon oyster sauce + 1 tablespoon sesame oil + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Coat chicken: Add the prepared chicken wings to the bowl and toss well to coat. Arrange the wings on the lined baking sheet in a single layer. Reserve the marinade left in the bowl.
Bake the Gochujang wings in the preheated oven for 15 minutes. Flip the wings with tongs and bake for another 10 minutes, or until fully cooked. To check, tear one wing open - there should be no pink remaining, and the meat should be completely white.
Make Gochujang glaze: While the wings are baking, pour the remaining marinade into a small saucepan. It won’t be much, but it’s packed with flavor. Bring to a boil, then simmer for 3–5 minutes until thickened and glossy.
Serve the wings: Once the wings are cooked, brush them with the reduced sauce. Sprinkle with sesame seeds and sliced green onions, and serve immediately.
1 teaspoon sesame seeds + 1-2 green onions

Notes

Gochujang sauce: It comes in varying heat levels, so be sure to check the label when buying gochujang paste.

Nutrition