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!
Baked Korean Chicken Wings
Baked gochujang chicken wings are a delicious way to spice up your usual appetizer game! The marinade and glaze are a celebration of bright, bold, Korean-inspired flavors. Gochujang is the star of this recipe – providing a wonderful balance of spicy and sweet in each bite.
Not only do these wings feature complex flavors, they’re baked to crispy yet juicy perfection. If you’re looking for an easy dinner or appetizer recipe that’s bound to impress, make these easy baked wings!
Be sure to try this gochujang-filled Korean BBQ Chicken along with the most delicious Korean BBQ Sauce!
Why You’ll Love this Gochujang Chicken Wings Recipe:
- FLAVORFUL: Thanks to gochujang, sesame oil, fresh ginger, and more, these Korean wings certainly pack a flavorful punch!
- HOMEMADE: Customize the heat and sweetness of these baked wings with a completely from-scratch marinade and glaze.
- GLAZED: Glazed wings are the BEST, especially when the sticky, sweet, and spicy glaze is this richly flavored.
These gochujang wings aren’t your typical baked wings! Whether you serve them as an appetizer on Super Bowl Sunday or for a weeknight family dinner, these wings always make a big impression.
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How to Make Baked Korean Hot Wings
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- Make the marinade.
- Marinate the chicken wings.
- Bake the wings.
- Make the glaze.
- Brush the glaze onto the wings.
- Continue baking the wings to caramelize the glaze.
- Let the wings cool, serve, and enjoy!
Both drums and flats are delicious in this recipe!
Yes. If using frozen chicken wings, let them thaw in the refrigerator first.
Gochujang is a Korean red chili paste with perfectly balanced spicy, sweet, and savory flavors.
Marinate these wings for at least 1 hour and up to 8 hours (overnight) – any longer and they can become slimy.
This foolproof recipe always yields perfectly cooked wings! Chicken wings are cooked through when a meat thermometer inserted into the thickest part of a wing reads at least 165°F.
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:
- Asian Cucumber Salad
- Potato Wedges
- Cilantro Lime Rice
- Fresh celery or carrot sticks
Tips!
- For even spicier wings, add more gochujang or red pepper flakes to the marinade.
- Like all chicken wings, these wings are best enjoyed fresh. Try not to make these too far ahead of time!
- For evenly baked wings, rotate the pan after 20 minutes of baking.
- After increasing the temperature for the final 10 minutes, keep an eye on the wings to make sure they don’t burn.
- If the glaze becomes too thick, remove it from the heat.
Impress everyone at the cocktail party with these crazy flavorful wings!
What can I use instead of honey?
Instead of honey, use an equal amount of agave in the marinade and glaze.
How spicy are these wings?
These baked wings certainly have a kick, but they’re not overwhelmingly spicy.
Where can I buy gochujang?
Typically, gochujang is in the Asian section of your local grocery store. You can also order it online or find it at your local Asian market.
More Easy Appetizer Recipes We Love
These baked chicken wings with bold Korean-inspired ingredients are mouthwatering! Make these baked chicken wings as an appetizer or dinner and be ready to impress.
More Chicken Wing Recipes to Try:
- Pepper Jelly Chicken Wings
- Thai Chicken Wings with Spicy Peanut Sauce
- Honey Glazed Chicken Wings
- Garlic Parmesan Chicken Wings
- Slow Cooker Honey BBQ Chicken Wings
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Baked Korean Hot Wings (Gochujang Wings) Recipe
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Ingredients
- 2 pounds chicken wings
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
- 2 tablespoons unsalted butter
- Juice of ½ lime
- Sliced scallions and lime juice for garnish
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.
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Becky’s tips
Nutrition Information
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