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Flavorful Korean Gochujang Wings Recipe Easy 5-Step Guide with Toasted Sesame

Korean gochujang wings - featured image
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These Korean gochujang wings are crispy, sticky, and packed with a perfect balance of spicy, sweet, and savory flavors topped with toasted sesame seeds. Ready in under 45 minutes, they are perfect for game day, casual get-togethers, or a weekend treat.

Ingredients

Scale
  • 2 pounds (900g) chicken wings, split into flats and drumettes
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • Salt and pepper to taste
  • Optional: thinly sliced green onions for garnish
  • Optional: squeeze of lime juice for extra zing

Instructions

  1. Preheat your oven to 425°F (220°C) and let it come to temperature while you prep the wings.
  2. Pat 2 pounds (900g) of chicken wings dry with paper towels. Place them in a large bowl and season lightly with salt and pepper.
  3. In a separate bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Taste and adjust the sweetness or heat as you like.
  4. Toss the wings in half of the sauce to coat them well. Reserve the other half for basting after baking.
  5. Place a wire rack on your baking sheet, then arrange the wings in a single layer on top. Bake for 25 minutes, flip the wings, brush with some reserved sauce, and bake for another 15-20 minutes until wings are caramelized and crispy.
  6. Once out of the oven, toss wings in the remaining sauce for an extra punch of flavor. Sprinkle generously with toasted sesame seeds and sliced green onions if using. Serve hot.

Notes

Pat wings dry thoroughly before seasoning to ensure crispiness. Use a wire rack on the baking sheet for even roasting and crisp skin. Toast sesame seeds yourself for better flavor. If wings are not crispy enough, broil for 2-3 minutes at the end, watching closely to avoid burning. Marinate wings for a few hours or overnight for deeper flavor. For vegan option, substitute chicken wings with cauliflower florets and use maple syrup instead of honey.

Nutrition

Keywords: Korean wings, gochujang wings, spicy wings, baked chicken wings, toasted sesame, easy wing recipe, game day wings

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