Gochujang Chicken Wings (easy baked wings recipe)
These delicious and spicy gochujang chicken wings are super easy to make and perfect for game day, parties, movie night, and more!
Ingredients
For the wings:
- 24 Whole chicken wings or wing pieces (drumettes and flats separated) You can use fresh or frozen wings. If using frozen, be sure to thaw them completely before starting. Remove wings from the refrigerator 30 minutes before cooking.
- Oil for brushing I like to use avocado oil, but olive oil, vegetable oil, canola oil, or even sesame oil works.
- sea salt
- Freshly ground black pepper
For the spicy sauce:
- 1/2 cup Gochujang paste
- 2 tbsp raw honey
- 2 tbsp Sesame oil
- 4 tsp rice vinegar
- 2 tsp soy sauce
- 1/2 tsp ground ginger or fresh ginger
- 1 tbsp minced garlic garlic powder in a pinch
- Sesame seeds optional, for topping
- Thinly sliced green onions optional, for topping
Instructions
- Preheat the oven to 450 degrees F (232°C).
- Place a wire rack on a rimmed baking sheet (or use a broiler pan) and set aside.
- Pat your wings dry with paper towels, then arrange them on your prepared baking sheet. (Be sure to keep your wings in a single layer.) Drizzle with oil of choice and season generously with salt and pepper. Flip and repeat on the other side.
- Place your pan in the oven and bake for 20 minutes. After 20 minutes, flip the wings and bake for an additional 25 minutes, or until cooked through. A meat thermometer should read 165°F (74°C).
- While the wings are finishing (the last 25 minutes of baking), prep your sauce. In a large bowl, whisk together all the sauce ingredients until well combined.
- Remove wings from the oven, transfer them to the sauce bowl, and toss to coat.
- Transfer to a serving dish or shallow bowl (be sure to scrape as much sauce from the mixing bowl as you can!) and top with a sprinkle of sesame seeds and green onions, if using.
- Serve immediately and enjoy!
Notes
Leftover wings can be stored in an airtight container in the fridge for up to 5 days. They reheat well in the oven—but are also delicious cold!
For easier cleanup, line your baking sheet with parchment paper before placing the wire rack. Make your sauce in a stainless steel bowl for easier cleanup and better heat resistance if you’re tossing hot wings.
These wings are great on their own, but if you’d like to make this recipe a full meal, serve them with a side of rice or noodles and your favorite veggies. You can also serve them any of your favorite dipping sauces.
You can also cook these wings in an air fryer. I highly recommend doing this if you love crispy wings!
Gochujang red chili paste can be found at most grocery stores. But if you’re having trouble locating it, try your local Asian market or order it online.
Nutrition
Serving: 2wingsCalories: 722kcalCarbohydrates: 7gProtein: 70gFat: 45gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gCholesterol: 240mgSodium: 247mgPotassium: 878mgFiber: 0.1gSugar: 4gVitamin A: 60IUVitamin C: 2mgCalcium: 51mgIron: 5mg
Tried this recipe?Let us know how it was!