If you are craving bold, spicy, and irresistibly sticky chicken wings, the Baked Korean Hot Wings (Gochujang Wings) Recipe is your new go-to favorite. These wings bring together the signature deep heat and subtle sweetness of gochujang, a Korean chili paste, balanced with honey, garlic, and ginger for a flavor-packed punch. What I adore most is how the wings bake to tender perfection while each bite delivers a harmonious blend of spicy, tangy, and sweet that will have you licking your fingers and asking for more. This recipe is approachable enough for a weeknight dinner yet worthy of your next party platter.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that each play a vital role in building layers of flavor, enhancing texture, and adding vibrant color to your wings. From the fiery and fermented richness of gochujang to the brightness of lime juice, every item is a must-have to make these wings shine.
- 2 pounds chicken wings: Use a mix of drums and flats for perfect texture; thaw if frozen before cooking.
- ¼ cup gochujang (Korean chili paste): The star ingredient that gives the wings their signature spicy-sweet kick.
- 1 cup soy sauce: Adds savory umami depth and saltiness that balances the heat.
- ¼ cup rice vinegar: Provides tanginess to cut through the richness and brighten the sauce.
- ⅜ cup honey: Imparts a natural sweetness that helps caramelize the wings during baking.
- 2 tablespoons grated fresh ginger: Adds a zesty warmth and aromatic freshness.
- 4 cloves garlic (diced): Elevated pungency and flavor complexity.
- 2 teaspoons kosher salt: Enhances the overall seasoning and draws juices out during marination.
- ½ teaspoon ground black pepper: Adds subtle heat and complexity.
- 2 tablespoons chopped fresh cilantro: For garnish, delivering a fresh herbal note.
- 2 scallions (thinly sliced): Adds crisp onion flavor and a pop of color as garnish.
- ½ teaspoon sesame oil: Provides a toasty nuttiness that perfectly rounds out the sauce.
- 2 tablespoons unsalted butter: Creates richness in the finishing sauce for sticky wings.
- Juice of ½ lime: Brightens the flavor and balances the heat and sweetness.
How to Make Baked Korean Hot Wings (Gochujang Wings) Recipe
Step 1: Prepare the Marinade and Wings
Start by whisking together the gochujang, soy sauce, rice vinegar, honey, grated ginger, diced garlic, kosher salt, and black pepper. This vibrant marinade is the gateway to those bold flavors that define the dish. Next, toss your chicken wings in half of this marinade, coating them well. Let the wings marinate for at least 20 minutes to soak up those flavors — if you have more time, an hour or overnight will intensify the taste wonderfully.
Step 2: Bake the Wings
Preheat your oven to 400°F (200°C). Arrange the marinated wings on a wire rack set over a baking sheet to ensure even cooking and crispiness all around. Bake for 40-45 minutes, flipping the wings halfway through, until they’re golden brown and cooked through. The marinade transforms into a sticky glaze that latches beautifully onto the skin, giving you a coveted crispy-yet-tender texture.
Step 3: Finish with the Sauce and Garnish
While the wings bake, combine the remaining marinade with honey, unsalted butter, sesame oil, and lime juice in a small saucepan over medium heat. Stir until the butter melts and the sauce thickens slightly, creating an irresistible gloss and depth. Once the wings are done, toss them in this finishing sauce, ensuring every wing is luxuriously coated. Garnish with fresh cilantro and thinly sliced scallions for that burst of color and freshness.
How to Serve Baked Korean Hot Wings (Gochujang Wings) Recipe
Garnishes
Fresh garnishes like chopped cilantro and scallions aren’t just for looks—they bring a crisp, aromatic contrast to the savory wings. A squeeze of fresh lime juice before serving adds a vibrant pop of acidity that helps balance the heat and sweetness perfectly.
Side Dishes
These wings pair amazingly with cooling sides such as creamy coleslaw or a crisp cucumber salad to soothe your palate. Sticky rice or steamed jasmine rice can help soak up every drop of that heavenly gochujang glaze, making sure none of the flavor goes to waste.
Creative Ways to Present
For an eye-catching appetizer, arrange the wings on a wooden platter lined with lettuce leaves, garnished generously with cilantro and scallions. You can also serve them with small bowls of pickled radish or kimchi on the side for added texture and traditional Korean flair. Mini forks or toothpicks make these wings a party favorite and super easy to enjoy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Baked Korean Hot Wings (Gochujang Wings) Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen, so they taste even better the next day.
Freezing
If you want to save them for later, freezing the fully cooked wings works well. Place the wings on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. They will keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To maintain the crispiness when reheating, place the wings on a baking sheet and warm them in a 350°F (175°C) oven for about 10-12 minutes. Avoid microwaving as it can make the skin soggy. A quick brush with a little extra sauce or melted butter will revive their sticky, glossy finish.
FAQs
Can I use a different cut of chicken for this recipe?
Absolutely! While wings are traditional and have the perfect skin-to-meat ratio, you can use drumsticks or even boneless chicken pieces. Just adjust the cooking time accordingly to ensure juicy, fully cooked meat.
Is gochujang very spicy?
Gochujang has a moderate heat level with a deep, savory sweetness. It’s more complex than just pure chili heat, so it adds warmth and umami without overwhelming spiciness. If you prefer milder wings, you can reduce the gochujang slightly.
Can I make this recipe gluten-free?
Yes! Just be sure to use gluten-free soy sauce or tamari. All the other ingredients in the recipe are naturally gluten-free.
What can I substitute if I don’t have fresh ginger?
Ground ginger can be used in a pinch; use about 1 teaspoon. However, fresh ginger gives the sauce a brighter, more vibrant punch that’s key to the flavor profile.
Can I make the wings spicier?
Definitely. Add some red pepper flakes or a bit of extra gochujang to amp up the heat. You can also serve with a spicy dipping sauce on the side for guests who like it fiery.
Final Thoughts
The Baked Korean Hot Wings (Gochujang Wings) Recipe is one of those magical dishes that effortlessly brings people together. With its unbeatable blend of sweet, tangy, and spicy flavors baked into crispy, juicy wings, it’s a recipe you’ll find yourself reaching for time and again. Whether you’re cooking for game day, a weekend treat, or a fun dinner, these wings are guaranteed to delight. Trust me—once you try them, they’ll become a fast favorite in your recipe collection!
