Baked Korean Gochujang Chicken Wings are finger licking good – sticky, sweet and a little spicy. My love for chicken wings goes back to my college days in upstate New York when I was first introduced to Buffalo chicken wings. I think my husband (boyfriend at the time) and I must have ordered chicken wings as our midnight snack at least several times a week. The hotter the better.
I created this version of Korean chicken wings for my boys. These wings are baked, not fried, so there’s less mess cooking them and they’re a little bit healthier.
The marinade is made with gochujang, soy sauce, honey, sesame oil, garlic, onion and ginger. For best flavor, I recommend marinating the wings for at least 4 hours in the refrigerator. Overnight would be even better.
For easier cleanup, I lined a baking sheet with parchment paper and lightly oiled it. The wings are laid in a single layer.
Just before they were completely done, I flipped the chicken wings over and turned up the oven to brown them nicely. The marinade thickens during the baking process and makes a wonderful glaze for these chicken wings.
These Baked Korean Gochujang Chicken Wings are finger lickin’ good 🙂
Baked Korean Gochujang Chicken Wings
Ingredients
- 4.5 pounds chicken wing sections
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped onion
- 1 tablespoons minced ginger
- 1/4 cup honey
- 1/4 cup gluten-free gochujang
- 1/4 cup gluten-free soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- toasted sesame seeds garnish
- chopped scallions garnish
Instructions
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Place chicken wings in a large bowl and toss well with rest of ingredients to coat. Cover and marinate in refrigerator for at least 4 hours or overnight.
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When ready to bake, preheat oven to 350 degrees.
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Line baking sheet with parchment paper and lightly oil. Place chicken wings on baking sheet in single layer. Pour extra marinade on top.
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Bake for 45 minutes; turn chicken wings over, turn oven up to 400 degrees and bake another 15 minutes.
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Remove to serving platter and sprinkle with sesame seeds and scallions.
If you like these Baked Korean Gochujang Chicken Wings, you might also like these recipes:
Spicy Sweet Baked Chicken Wings
Spicy Korean Chicken Quesadillas
Korean Barbecue Chicken Sliders
So flavoursome and delicious! The marinade sounds really super.
Thank you Angie!
O my brother and I would LOVE these!!
I hope you have a chance to try these Rebecca!
Awesome! Looks like my kinda chicken wings!!!! ????
Thanks John – hope you enjoy these 🙂
That is one of the best wing recipes I have had. I should know, I live in the Buffalo chicken wing capitol. ???? You also put “E” in easy week night meal! ????
John, so glad you enjoyed these! I do miss my days in Rochester enjoying Buffalo wings – perhaps not quite as authentic as Buffalo’s but still very fond memories!
I’ve been seeing gochujang pop up in more and more stores lately. I need to give it a try!
Gochujang is sweet and a little spicy – I hope you try it
What brand of gochujang is gluten free? I haven’t been able to find one.
I’ve seen this brand at Whole Foods: Mother-In-Laws GochujangYou can also buy it online. Here’s an example: Roland Gochujang
Hi Jeanette!
I made half of the recipe to help me decide if I would go for this for my upcoming potluck gathering. THE ANSWER IS YES! I have very little confidence in baked chicken wings as I’ve had bad experience: getting very dry and bland wings. Your recipe is a bomb! In my opinion, marinating process (4hrs or up to overnight) is the key to the awesome wings.
Just one question, what do you think of baking 2 trays at the same time? Would you recommend higher temperature or longer baking time for this case? The reason for this question is: my try on this half recipe already filled up one tray, with spaces of 1-1.5cm between each piece. Or you would recommend squeezing them more so that they can make it into 1 tray?
Angel
Hi Angel – so glad you enjoyed these wings! You can try baking 2 trays at the same time. If you have a convection bake setting on your oven, you might try using that; otherwise, I suggest baking the wings for half the time at 350 degrees on the top and middle rack; then switching racks for more even baking. I would definitely leave some room between between the wings so they don’t end up “braising” instead of baking. For the final baking at 400 degrees, you may want to bake 10 minutes with one tray on the top rack; then switch racks and bake another 10 minutes. Hopefully that helps. Let me know how it turns out. Good luck!
Greetings!
Fortunately I have the convection feature in my oven and I tried using that! I have been researching for convection baking that they said it provides even burning on the food: it is true! The switching of tray at the end, 10 minutes each tray is a MUST so they don’t overly brown 😉
I made the recipe for a 8-person potluck party, we still have lots of leftover! Reheated them on the second day and they were gone in seconds 😀 They are definitely a crowd pleaser! Thank you for the recipe!
Angel
Hi Angel – thanks so much for sharing how you made these wings in your convection oven – a great way to make this recipe for a crowd!
Think they would grill well or would the honey cause them to burn quickly?
If you grill these wings, I suggest placing them on an oiled piece of foil and grilling right on the foil, making sure the temperature doesn’t get above 375.
My fiancé likes to have chicken wings every week, so I have to keep trying new ways to keep the meal exciting. We also love Korean food after our visit to Korea. I tried this recipe last night and it was really good. I’ll definitely put this recipe in the rotation.
I’m so glad you and your fiance enjoyed these wings. Congratulations on your upcoming wedding!