Name: Crispy Gochujang Chicken Wings Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Korean
Ingredients: 2 lbs chicken wings; 1 tbsp baking powder, NOT baking soda; 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1/4 cup gochujang (or 2-3 tbsp for less spicy; gluten free brand recommended); 2 tbsp butter; 2 tbsp honey; 2 tbsp mirin (or substitute with rice wine vinegar); 1 tbsp rice wine vinegar; 1 tbsp sesame oil; 1 tbsp soy sauce (or tamari sauce for gluten free); 3 garlic cloves, minced; 1/2 inch ginger, grated

Nothing beats the satisfying crunch paired with a fiery, slightly sweet kick — and that’s exactly what this Crispy Gochujang Chicken Wings Recipe is all about. These wings are your new go-to for game days, weeknight dinners, or anytime you want to impress without breaking a sweat.

A white plate holds many chicken wings covered in a sticky reddish-brown sauce with a shiny, thick texture. The wings are sprinkled with light tan sesame seeds and small green slices of scallions. The sauce looks spread unevenly, showing some crispy skin through the sauce. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Gochujang Chicken Wings Recipe
Top Tip
How to Serve Crispy Gochujang Chicken Wings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Gochujang Chicken Wings Recipe

Why You'll Love This Recipe

Honestly, this Crispy Gochujang Chicken Wings Recipe has stolen my heart for more reasons than one. The perfect balance of crispiness and bold Korean flavors makes it irresistibly addictive. Plus, it’s surprisingly easy to nail every time!

Incredible Crispy Texture: Thanks to a simple baking powder trick, these wings come out perfectly crispy without frying.
Bold Gochujang Flavor: The sauce brings that iconic deep umami and spicy sweetness that’s so uniquely Korean.
Oven-Baked Convenience: You skip the mess and health concerns of frying, making cleanup a breeze.
Customizable Spice Level: Adjust the gochujang amount to suit your heat tolerance, so everyone’s happy at the table.

Ingredients & Why They Work

Every ingredient here plays a crucial role in creating that magical combo of crisp skin and rich spicy-sweet glaze. I always recommend fresh garlic and ginger—they really elevate the sauce beyond the jarred gochujang alone.

Flat lay of fresh raw chicken wings arranged neatly, a small pile of white baking powder powdery and fine, a small white bowl with coarse sea salt crystals, a small white bowl with cracked black peppercorns, a small white bowl filled with vibrant deep red gochujang paste, a small white bowl holding soft golden butter pats, a small white bowl of smooth amber honey, a small white bowl containing clear light golden mirin, a small white bowl with translucent pale rice wine vinegar, a small white bowl with dark golden sesame oil, a small white bowl filled with glossy dark soy sauce, three whole fresh garlic cloves with papery skins intact, a small piece of fresh ginger root with tan skin and a hint of orange flesh visible at a cut end, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken wings: Fresh is best, and drying them fully before baking is key to that crispy finish.
Baking powder: It’s your secret weapon for crispiness—make sure to use baking powder, not baking soda!
Sea salt & black pepper: Simple seasoning for that perfect base flavor.
Gochujang: The star of the sauce — spicy, savory, and slightly sweet Korean chili paste.
Butter: Adds richness, keeps the sauce silky and helps balance the heat.
Honey: Sweetness to counter the spicy kick and make that sticky glaze irresistible.
Mirin (or rice wine vinegar): Brings a subtle tang and depth of flavor.
Rice wine vinegar: Adds brightness and balances the richness of butter and honey.
Sesame oil: A little goes a long way for that toasty, nutty aroma.
Soy sauce (or tamari for GF): Enhances umami and adds saltiness.
Garlic cloves & ginger: Fresh minced garlic and grated ginger punch up the flavor and deliver that bold savory edge.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on my mood or what’s on hand. Maybe you like things extra hot, or prefer a touch more sweetness? The great thing is, this Crispy Gochujang Chicken Wings Recipe is super forgiving.

Variation: I sometimes swap out mirin for a dash of orange juice for a citrus twist—it adds a nice fruity hint! Feel free to play around with different sweeteners or add a splash of smoky chipotle for a fusion vibe.

Step-by-Step: How I Make Crispy Gochujang Chicken Wings Recipe

A close-up view of a spicy chicken wing held by woman's hand with dark nails in the foreground, showing a thick layer of red sticky sauce with sesame seeds and small green onion pieces on its surface. In the background, several more chicken wings with the same sauce and sesame seeds are spread out on a white marbled surface, slightly blurred to keep focus on the single wing. The overall colors are warm reds and browns from the sauce and chicken skin, contrasted by the white marbled texture underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Wings for Maximum Crispiness

First things first: fully dry your wings with paper towels. This little step is a game changer because moisture is the enemy of crispiness. Then toss them with baking powder, salt, and pepper until every piece is lightly coated. I like to use a large bowl and my hands for an even mix—trust me, it’s worth it.

Step 2: Bake On a Wire Rack for Even Crisp

Place the wings skin-side up on a wire rack set over a lined baking sheet. This setup is essential because it lets hot air circulate around the wings for an even bake. Bake at 425°F, flipping halfway — 30 minutes first, then another 20-30 minutes until golden and crispy to your liking.

Step 3: Make That Rich, Flavor-Packed Gochujang Sauce

While the wings bake, combine all your sauce ingredients in a small saucepan. Cook over medium heat, stirring until everything melts together and thickens just slightly—around 4-5 minutes. The aroma in my kitchen at this point is pure magic.

Step 4: Toss, Serve, and Enjoy!

Once baked, gently toss the wings in the warm gochujang sauce until every bite is coated beautifully. I like to garnish with toasted sesame seeds and chopped green onions for freshness and a little crunch. Serve right away because these wings are best enjoyed piping hot and crispy!

Top Tip

From my many attempts, the biggest secret to perfectly crispy Crispy Gochujang Chicken Wings Recipe is controlling moisture and air flow. It might sound simple but rushing or skipping drying and baking on foil alone will result in soggy wings.

Baking Powder, Not Soda: Baking powder creates bubbles that help crisp the skin without an off taste—baking soda won’t give the same crunch.
Patience is Key: Don’t try to speed bake at a lower temp or crowd the tray—wings need space and heat for that coveted crunch.
Wire Rack is Your Best Friend: It lets hot air do its job all around every wing, avoiding steamed soggy undersides.
Broil at the End (Optional): For ultimate crisp, a quick 2-3 minute broil finishes them off—just watch closely to prevent burning.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

I like sprinkling my wings with toasted sesame seeds and thinly sliced green onions—they add a fresh crunch and that extra flavor pop. Sometimes, I’ll even throw on some finely chopped cilantro or serve with lime wedges for a zesty twist.

Side Dishes

These wings pair perfectly with simple sides like steamed jasmine rice, crunchy Asian slaw, or even cool cucumber salad to balance the heat. When I’m feeling indulgent, some garlic fried rice or kimchi fried rice are absolute winners alongside these wings.

Creative Ways to Present

For parties, I like to serve these on a large platter lined with fresh lettuce leaves, with small bowls of pickled vegetables and extra sauce for dipping. It turns the experience into a fun hands-on meal everyone enjoys around the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3-4 days. Just make sure the wings have cooled completely before sealing the container to avoid sogginess from condensation.

Freezing

Freezing works well too! After baking and tossing in sauce, I spread the wings out on a baking sheet to freeze individually before transferring to a freezer-safe bag. This way you avoid a frozen clump and can reheat just what you need.

Reheating

Reheating is best done in the oven at 350°F for 15 minutes, flipping halfway through to restore crispiness. An air fryer at 375°F for about 10 minutes works great too. I avoid microwaving since it quickly turns the wings soggy, and nobody wants that!

Frequently Asked Questions:

What makes these chicken wings crispy without frying?

The secret lies in coating the wings with baking powder and baking them on a wire rack so hot air circulates around the wings. This method dries out the skin and creates a crispy crust, avoiding sogginess without any frying.

Can I adjust the spice level of the gochujang sauce?

Absolutely! Gochujang can be quite spicy so you can reduce the amount in the sauce to suit your taste. You can also balance the heat with a little extra honey or butter for a milder version.

How do I know when the chicken wings are fully cooked?

Using a meat thermometer is the most reliable way: the internal temperature should reach 165°F (75°C). Baking times can vary slightly depending on your oven and wing size, so this ensures perfectly cooked wings every time.

What is the best way to reheat leftover wings?

To keep the wings crispy, reheat them in a preheated oven at 350°F for about 15 minutes, flipping halfway through. An air fryer works even better if you have one. Avoid microwaving as it makes the wings soggy.

Final Thoughts

These Crispy Gochujang Chicken Wings have become my favorite “fancy but easy” snack or meal to share. I love how they bring bold flavors without a ton of fuss, and I know if you give them a go, they’ll become a staple for you too. So grab your wings, get your sauce simmering, and enjoy that crispy, spicy goodness you won’t get tired of!