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image of a chaotic aerial flat lay of ingredients for Korean gochujang chicken wings including raw chicken wings gochujang soy sauce honey rice vinegar garlic ginger sesame oil sesame seeds green onions and cornstarch artfully arranged on a rustic wooden board with a few fresh chilies food photography studio lighting hyperrealistic

Korean Gochujang Chicken Wings

Experience the bold flavors of Korea with these crispy, sticky, and perfectly spiced Gochujang Chicken Wings. Balanced with sweet, savory, and spicy notes, they're ideal for game day or family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 2-3 pounds chicken wings flats and drums separated
Dry Coating
  • ½ cup cornstarch or potato starch
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
Gochujang Glaze
  • 3 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp honey or brown sugar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sesame oil
Garnish
  • 1 tbsp toasted sesame seeds
  • 2 tbsp green onions thinly sliced

Equipment

  • Heavy bottomed pot or Dutch oven
  • Air Fryer (optional)
  • Wire rack
  • Saucepan

Method
 

  1. Pat chicken wings completely dry with paper towels. Season generously with salt, black pepper, and garlic powder.
  2. Toss wings in cornstarch until evenly coated. Shake off excess.
  3. For deep frying: Heat oil to 350°F. Fry wings in batches for 5–7 minutes until lightly golden. Let rest on a wire rack. Increase oil to 375°F and fry again for 2–3 minutes until deeply golden and crispy.
  4. For air frying: Arrange coated wings in a single layer. Spray with oil. Cook at 400°F for 20–25 minutes, flipping halfway through, until crispy and cooked through.
  5. In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Whisk over medium heat until sauce bubbles gently and thickens slightly, about 3–4 minutes.
  6. Place hot wings in a large bowl. Pour the hot sauce over the wings and toss until evenly coated.
  7. Transfer to a serving platter and garnish with toasted sesame seeds and green onions. Serve immediately.

Notes

  • For Sticky Wings: Let the sauce simmer an extra minute to caramelize the sugars.
  • Vegan Option: Use cauliflower florets and a panko batter. Bake then toss in sauce.
  • Kid-Friendly Version: Replace gochujang with tomato paste, soy, and honey for a non-spicy alternative.
  • Gluten-Free: Use certified gluten-free gochujang and tamari in place of soy sauce.
  • Baked Option: Bake wings at 425°F for 40–45 minutes on a wire rack tray, flipping once.
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