Baked Korean Gochujang Chicken Wings - these wings are sweet, spicy and perfect for a party. You can oven bake them or grill them - the marinade is the key

Baked Korean Gochujang Chicken Wings

Servings 10 -12 appetizer portions or 5-6 dinner portions


  • 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


  1. 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.
  2. When ready to bake, preheat oven to 350 degrees.
  3. Line baking sheet with parchment paper and lightly oil. Place chicken wings on baking sheet in single layer. Pour extra marinade on top.
  4. Bake for 45 minutes; turn chicken wings over, turn oven up to 400 degrees and bake another 15 minutes.
  5. Remove to serving platter and sprinkle with sesame seeds and scallions.