Name: Crispy Gochujang Chicken Wings Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
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

There's something downright addictive about perfectly crispy wings slathered in a bold, spicy sauce. The **Crispy Gochujang Chicken Wings Recipe** nails that balance—crispy, sticky, sweet, and just the right amount of heat. Trust me, once you try these, they’ll be your go-to weekend snack or game day star.

The image shows a pile of crispy chicken wings coated in a sticky, dark red sauce, with a shiny, thick texture. The wings are arranged closely on a white plate. The sauce is sprinkled with small, light tan sesame seeds scattered unevenly across the wings. Bright green chopped scallions are sprinkled on top, adding spots of fresh color. The white marbled surface is faintly visible under the plate. The background is softly blurred with a striped cloth visible in beige and white colors. 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

Making crispy chicken wings at home can feel tricky, but this recipe is my secret weapon for effortlessly achieving restaurant-quality wings every time, with an irresistible Korean-inspired gochujang glaze that punches up flavor.

Crispiness without frying: Using baking powder and a wire rack means crispy skin without the mess or calories of deep frying.
Flavor-packed sauce: The homemade gochujang sauce combines spicy, sweet, tangy, and savory layers that stick perfectly to each wing.
Simple ingredients: Most pantry staples with a few easy substitutions that still deliver serious taste.
Flexible and forgiving: Whether you like less heat or want to add an extra crispy finish by broiling, this recipe adapts to your preferences.

Ingredients & Why They Work

Each ingredient in this Crispy Gochujang Chicken Wings Recipe plays a role, whether it’s building texture or layering flavor. Here’s why I trust each one to deliver the best wings I've ever made.

Flat lay of fresh raw chicken wings with pale pink skin, a small mound of fine white baking powder, a small pile of coarse sea salt crystals, whole black peppercorns, a smooth dollop of deep red gochujang paste in a white ceramic bowl, two small cubes of creamy yellow butter on a white plate, a small white bowl filled with golden runny honey, a small white bowl containing clear amber mirin, another small white bowl with translucent rice wine vinegar, a small white bowl holding rich dark brown soy sauce, three whole fresh garlic cloves with white papery skin, a small piece of fresh light beige ginger root with knobby texture placed on a white ceramic dish, 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: The star of the show, wings are meaty and perfect for crisping up while staying juicy inside.
Baking powder: Not baking soda! This is the secret weapon to crispy skin by drying and crisping during baking.
Sea salt: Brings out natural flavor and helps skin dry for crispiness.
Ground black pepper: Adds just the right subtle heat and depth in the dry seasoning.
Gochujang: A Korean chili paste that brings spicy heat with a hint of sweetness and umami.
Butter: Adds richness and helps the sauce cling to the wings with a silky finish.
Honey: Balances heat with natural sweetness and helps caramelize the sauce.
Mirin: A sweet rice wine that adds subtle tang and gloss; you can substitute rice wine vinegar for a sharper bite.
Rice wine vinegar: Cuts through richness with acidity, brightening the sauce.
Sesame oil: Adds toasty, nutty notes that deepen flavor complexity.
Soy sauce: Umami powerhouse that ties the sauce together – tamari for gluten-free options.
Garlic and ginger: Fresh aromatics that lift the sauce with subtle spice and warmth.

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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 heat levels depending on my mood and company. Feel free to adjust the gochujang amount or add a splash of your favorite hot sauce for an extra kick. You can also swap honey for maple syrup for a different sweetness profile.

Less spicy version: I often dial back gochujang by a tablespoon or two when sharing with kids, and the wings still get plenty of flavor.
Extra crispy finish: For a golden, crunchy crust, I broil the wings for 2-3 minutes at the end but never leave the kitchen while doing this!
Gluten-free adjustment: Using tamari instead of soy sauce keeps this recipe safe without sacrificing taste.
Make it sauceless: If you prefer keeping the wings extra crispy, serve the gochujang sauce on the side for dipping.

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

A close-up of a woman's hand holding a single glazed chicken wing, showing a thick, sticky reddish-brown sauce with visible sesame seeds scattered on top and bits of green herbs underneath the sauce. The background shows a white marbled surface with several more chicken wings blurred out, all coated in the same sauce and sprinkled with sesame seeds. The wing has a slightly crispy texture under the sauce, and the woman's nails are long and painted black. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Dry Your Wings Thoroughly

Patting your wings dry with paper towels is a game changer for crispiness—any extra moisture means soggy skin. Once dry, toss them in a big bowl with baking powder, salt, and pepper until they're evenly coated. This mix preps the wings for that perfect crunch as they bake.

Step 2: Bake on a Wire Rack for Maximum Crispiness

Arrange wings skin side up on a wire rack set over a lined baking sheet. This setup allows air to circulate evenly all around, preventing soggy bottoms. Start by baking at 425°F for 30 minutes, flip, then bake another 20-30 minutes, checking for your preferred level of crisp.

Step 3: Simmer the Gochujang Wing Sauce

While the wings bake, combine all the sauce ingredients in a small saucepan. Heat on medium, stirring to melt butter and dissolve honey, then simmer for 4-5 minutes to thicken up. This step builds an irresistibly sticky and richly flavored glaze.

Step 4: Toss and Serve Warm

Once your wings are beautifully crispy, toss them right in the warm gochujang sauce until each piece is coated. Serve immediately, and if you want to add a finishing touch, sprinkle with toasted sesame seeds and chopped green onions. Trust me, those little extras elevate the whole experience.

Top Tip

Over the years, I've learned a few little tricks that guarantee success with this Crispy Gochujang Chicken Wings Recipe—making the difference between good wings and truly unforgettable ones.

Drying is key: I can’t stress enough how much moisture sabotages crispiness. Always thoroughly pat each wing dry before seasoning.
Baking powder, not baking soda: This is a crucial distinction. Baking powder with its acidic components helps create bubbles and crunch without that soapy aftertaste baking soda can leave.
Don’t skip the wire rack: Baking directly on foil traps steam, resulting in soft skin. The rack frees air flow for a delicious crust all around.
Watch the broil: Broiling adds extra crisp but can burn quickly. Keep your eyes on the wings during this short step.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

I love finishing these wings with a sprinkle of toasted sesame seeds for that toasty nuttiness and some thinly sliced green onions for a fresh, mild bite. Sometimes a little extra chili flake for heat, depending on who I’m serving. These add simple pops of color and texture that elevate every bite.

Side Dishes

Crispy gochujang wings pair perfectly with cooling sides like cucumber salad or a crunchy Asian slaw. When I want a more filling meal, steamed jasmine rice or fried rice family-style balances the spicy glaze beautifully. Don’t forget some cold beer or sparkling water to round it out!

Creative Ways to Present

For game day, I like arranging these on a large platter lined with lettuce leaves, garnished with sesame seeds and green onions, with dipping sauces on the side—maybe some creamy ranch or blue cheese. For parties, I’ve even served them in mini bamboo baskets lined with parchment for a trendy, street-food vibe.

Make Ahead and Storage

Storing Leftovers

Leftover wings are best kept in an airtight container in the fridge. I usually separate the wings from the sauce, storing the sauce in a small jar so the wings don't get soggy overnight. This way, when it’s time to eat, I toss them fresh with the sauce.

Freezing

I’ve frozen cooked wings before by flash-freezing them first on a tray, then transferring to a freezer-safe bag. When ready, thaw overnight in the fridge and reheat to crispy perfection—just skip saucing until after reheating to maintain texture.

Reheating

Reheating in the oven at 350°F for about 15 minutes works best to restore crispiness. I flip the wings halfway through to heat evenly. Air fryer is also brilliant for reheating, usually about 10 minutes at 375°F. Avoid the microwave unless you want sad, soggy wings!

Frequently Asked Questions:

Can I use baking soda instead of baking powder?

It's best not to swap baking powder for baking soda in this recipe. Baking powder contains acidic and alkaline components that help crisp the wings without a soapy taste, while baking soda lacks this balance and can leave an off-flavor.

How spicy is the Crispy Gochujang Chicken Wings Recipe?

The heat level depends on the amount of gochujang you use. The recipe calls for ¼ cup for a medium kick, but you can reduce it to 2-3 tablespoons for a milder flavor or add extra for more spice.

Can I make these wings gluten-free?

Absolutely! Simply use tamari sauce instead of soy sauce and check that your gochujang brand is gluten-free. This way, you can enjoy this Crispy Gochujang Chicken Wings Recipe without any gluten worries.

What’s the best way to reheat leftovers?

Reheating in the oven at 350°F for 15 minutes, flipping halfway through, is my favorite to keep the wings crispy. An air fryer at 375°F for 10 minutes works well too. Avoid microwaving as it tends to make the skin soggy.

Final Thoughts

Honestly, the Crispy Gochujang Chicken Wings Recipe ranks among my favorite homemade wing recipes—not only for its bold, complex flavors but how simple it is to make dinner or party snacks truly special at home. Once you nail this, you’ll impress everyone and probably request these wings over takeout. Give it a try—you won’t regret it!