Baked Korean Hot Wings (Gochujang Wings) Recipe
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!Step-by-step photos can be seen below the recipe card.
Servings: 4
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
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
- 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
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