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Baked Korean Hot Wings (Gochujang Wings) are spicy, sweet, and savory! The concentrated flavor comes from a sticky Korean-inspired glaze as well as a marinade made with bold ingredients like gochujang, soy sauce, honey, and more. Spice up game day with these baked hot wings!
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Pin ItBaked Korean Chicken Wings
Baked gochujang chicken wings are a delicious way to spice up your usual appetizer game. I love using this marinade and glaze as it is a true celebration of bright, bold, Korean-inspired flavors. Gochujang truly is the star of this recipe, providing a wonderful balance of spicy, sweet, and savory in each bite.
Not only do these wings feature complex flavors, but I’ve baked them to crispy yet juicy perfection for an easy dinner or appetizer recipe that’s bound to impress.
When I find myself craving recipes with Gochujang, I’ll also make Korean BBQ chicken made with the most delicious Korean BBQ sauce.
Baked Korean Hot Wings (Gochujang Wings) Recipe
Ingredients
- 2 pounds chicken wings drums and flats both work, frozen too just thaw before using
For the Marinade
- ¼ cup gochujang Korean Chili Paste
- 1 cup soy sauce
- ¼ cup rice vinegar
- ⅜ cup honey
- 2 tablespoons grated fresh ginger
- 4 cloves garlic diced
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
For the Glaze
- ½ of the marinade, above
- 2 tablespoons chopped fresh cilantro
- 2 scallions thinly sliced
- ½ teaspoon sesame oil
- ½ teaspoon ground black pepper
- 2 tablespoons honey agave also works
- 2 tablespoons unsalted butter
- juice of ½ lime
- sliced scallions and lime juice for garnish
Video
Instructions
For the Marinade
- In a medium bowl, combine the gochujang, soy sauce, rice vinegar, agave, ginger, garlic, salt, and pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container and place in the refrigerator.¼ cup gochujang, 1 cup soy sauce, ¼ cup rice vinegar, ⅜ cup honey, 2 tablespoons grated fresh ginger, 4 cloves garlic, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
- Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight.2 pounds chicken wings
For the Wings
- Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
- Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
- Bake the wings for 40 minutes, rotating the pan after 20 minutes.
- After 40 minutes, remove the wings from the oven and liberally brush both sides of the wings with the glaze (below).
- Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.
- Transfer the wings to a serving tray and let cool for 5 minutes.
- Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy!sliced scallions and lime juice
For the Glaze
- While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add the cilantro, 2 thinly sliced scallions, sesame oil, ground black pepper, honey, butter, and lime juice. Taste and if needed, season with additional salt, pepper, and honey.½ of the marinade, above, 2 tablespoons chopped fresh cilantro, 2 scallions, ½ teaspoon sesame oil, ½ teaspoon ground black pepper, 2 tablespoons honey, 2 tablespoons unsalted butter, juice of ½ lime
- Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.
Becky’s Tips
- Like all chicken wings, these wings are best enjoyed fresh. Try not to make them too far ahead of time.
- Chicken wings are cooked through when a meat thermometer inserted into the thickest part of a wing reads at least 165°F.
- Look for Gochujang in the Asian section of your grocery store.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Korean Hot Wings Step by Step
Prepare the marinade: In a medium bowl, combine ¼ cup gochujang, 1 cup soy sauce, ¼ cup rice vinegar, ⅜ cup honey, 2 tablespoons grated fresh ginger, 4 cloves garlic, 2 teaspoons kosher salt, and ½ teaspoon ground black pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container, and place in the refrigerator.
Add the wings: Add 2 pounds of chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight.
Preheat the oven and prepare a baking sheet: Preheat the oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
Bring the wings to room temperature: Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
Bake the wings: Bake the wings for 40 minutes, rotating the pan after 20 minutes.
Prepare the glaze: While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add 2 tablespoons chopped fresh cilantro, 2 scallions, ½ teaspoon sesame oil, ½ teaspoon ground black pepper, 2 tablespoons honey, 2 tablespoons unsalted butter, and the juice of ½ lime. Taste and if needed, season with additional salt, pepper, and honey.
Simmer: Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.
Brush the wings: After 40 minutes, remove the wings from the oven and liberally brush both sides of them with the glaze.
Continue baking: Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.
Transfer the wings: Transfer the wings to a serving tray and let cool for 5 minutes.
Garnish, serve, and enjoy: Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy!
How to Store
Store uneaten wings in the refrigerator in an airtight container for up to 4 days. Reheat in the oven so the outside crisps up again.
Serving Suggestions
If you’re serving these wings as an appetizer, they’re good to go! If these are the main course, consider serving with this cool Asian cucumber salad and either a batch of potato wedges or cilantro lime rice on the side.
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