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featured baked korean hot wings

Baked Korean Hot Wings (Gochujang Wings) Recipe

Course: Appetizer
Cuisine: asian
Prep Time: 25 minutes
Cook Time: 50 minutes
Marinate Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 4
Calories: 490kcal
Author: Becky Hardin
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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Ingredients

  • 2 pounds chicken wings

For the Marinade

  • ¼ cup gochujang Korean Chili Paste
  • 1 cup soy sauce
  • ¼ cup rice vinegar
  • 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.

Video

Notes

Storage: Like all chicken wings, these wings are best enjoyed fresh. Try not to make these too far ahead of time! If you do have leftovers, keep cooked wings in the refrigerator for up to 4 days. Reheat in the oven at 400°F for 10-15 minutes.

Nutrition

Calories: 490kcal | Carbohydrates: 36g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 4500mg | Potassium: 445mg | Fiber: 1g | Sugar: 26g | Vitamin A: 469IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg