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 (use 2-3 tbsp for less spicy; gluten free brand preferred); 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 (use tamari for gluten free); 3 garlic cloves, minced; 1/2 inch ginger, grated

There’s something utterly addictive about the perfect balance of sweet, spicy, and crispy in a wing, and that’s exactly why this Crispy Gochujang Chicken Wings Recipe stands out. The magic lies in the crunchy skin paired with that rich, flavor-packed Korean chili paste sauce that just makes you want to reach for one more—trust me, these wings are worth every crispy bite.

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

Honestly, these Crispy Gochujang Chicken Wings quickly became a favorite in my house because they deliver that perfect crispy texture without frying, and the sauce has that irresistible sweet-heat combo that keeps everyone coming back for seconds.

Super Crispy Texture: Using baking powder and a wire rack creates wings that are crispy all over without frying or extra breading.
Flavor-Packed Gochujang Sauce: The sauce blends spicy, sweet, savory, and tangy notes that coat the wings beautifully.
Oven-Baked Ease: No greasy mess or deep-frying stress – just bake and toss.
Flexible Spice Level: Easily adjust the gochujang amount to suit your heat preference.

Ingredients & Why They Work

Every ingredient in this Crispy Gochujang Chicken Wings Recipe plays a star role — from the baking powder that crisps the skin to the sweet and spicy sauce that makes these wings unforgettable. When shopping, I always look for good-quality gochujang and make sure my wings are as fresh as possible.

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: Choose fresh or properly thawed wings for best texture and moisture balance.
Baking powder: This key ingredient helps dry out the skin to get it super crisp without frying—make sure it’s baking powder, NOT baking soda!
Sea salt: Enhances all the flavors, use it sparingly for perfect seasoning.
Ground black pepper: Gives a gentle kick and rounds out the taste.
Gochujang: A Korean chili paste with that signature sweet heat; pick gluten-free if needed, and adjust quantity for spice preference.
Butter: Adds richness and helps mellow the heat in the sauce.
Honey: Brings natural sweetness to balance the chili.
Mirin (or rice wine vinegar): Something a little acidic that adds depth and brightness to the sauce.
Rice wine vinegar: More zing and helps cut through the richness.
Sesame oil: Adds that unmistakable nutty aroma and flavor.
Soy sauce (or tamari for gluten-free): Brings savory umami and saltiness.
Garlic: Minced fresh garlic amps up the aroma and flavor complexity.
Fresh ginger: Adds subtle heat and freshness.

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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 experimenting with this recipe. Depending on my mood, I sometimes tweak the sauce or try out different garnishes. Trust me, these wings are a fantastic blank canvas for your creativity!

Variation: I once swapped out honey for maple syrup when I ran out, and the slight earthiness gave the wings a whole new nuance I really enjoyed.
Spice adjustment: For my family, I reduce the gochujang to 2 tablespoons to keep it mild but flavorful, but when friends come over who love spice, I go full ¼ cup!
Gluten-free option: Swap soy sauce with tamari and ensure your mirin and gochujang are gluten-free — it’s just as delicious.
Extra crisp: Broiling for 2-3 minutes after baking gives an addictive extra crunch, but watch carefully so they don’t burn!

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 for Maximum Crispiness

Start by preheating your oven to 425°F. This high heat is key to getting that golden crisp skin. Set up a baking sheet with parchment paper or foil, then place a wire rack on top—this lets the air circulate under the wings for even cooking. Don’t skip drying the wings well with paper towels; moisture is the enemy of crispiness!

Step 2: Coat Wings for Crispy Skin

Toss the wings in a large bowl with baking powder, salt, and pepper until everything is evenly coated. The baking powder is what works its magic here—it raises the pH level to break down proteins and dry out the skin, giving you that addictive crunch.

Step 3: Bake to Perfect Crispy Wings

Arrange the wings skin side up on the wire rack in a single layer. Bake for 30 minutes, then flip each wing to the other side and bake for another 20-30 minutes. You’ll want to keep an eye out for that deep golden-brown color and a crispness that feels just right. If you want, toss them under the broiler for 2-3 minutes at the end—just don’t wander off!

Step 4: Make the Gochujang Wing Sauce

While the wings bake, whisk together the gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, minced garlic, and grated ginger in a small saucepan over medium heat. Stir continuously and simmer for 4-5 minutes until the sauce thickens up and becomes glossy. Your kitchen will smell incredible at this point—I swear it amps up the anticipation!

Step 5: Toss, Serve, Enjoy

Once the wings are out of the oven, toss them gently in the warm gochujang sauce so every piece is fully coated. Serve immediately. I love sprinkling some toasted sesame seeds and chopped green onions over the top—it adds freshness and an extra crunch that’s delightful.

Top Tip

After making these wings several times, I noticed a few small things really elevate the outcome, so here are some tips to help you nail this recipe the first time you try it.

Dry Your Wings Thoroughly: Patting them completely dry before coating prevents steam during cooking and helps the skin crisp beautifully.
Don’t Skip the Wire Rack: I used to bake wings straight on foil, but the rack helps crisp all sides evenly by allowing airflow underneath.
Simmer the Sauce Gently: Too high heat can burn the gochujang and garlic, so keep the flame medium and stir often for a smooth, balanced sauce.
Broil with Caution: Broiling adds extra crunch, but wings can go from perfectly crisp to burnt quickly—stay close and watch every second.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang chicken wings - Serving Suggestion

Garnishes

I’m a sucker for a garnish that brings textural contrast and fresh flavor. For these wings, I usually top them with a sprinkle of toasted sesame seeds and chopped green onions. Sometimes I add a pinch of crushed peanuts for a nutty crunch, or even a little fresh cilantro if I want a burst of herbal brightness.

Side Dishes

These wings pair wonderfully with simple cucumber salad or quick pickled radishes—the crisp, cool veggies help balance the heat and richness. I also love serving them alongside steamed jasmine rice or crispy fries for a full, satisfying meal.

Creative Ways to Present

For parties, I like to arrange the wings on a big platter lined with lettuce leaves, and add colorful sliced chilies, lime wedges, and extra sauce on the side for dipping. It makes everything look festive and inviting, and guests love customizing their bite.

Make Ahead and Storage

Storing Leftovers

I store leftover wings in an airtight container in the fridge for up to 3-4 days. Make sure they’re completely cooled before sealing to avoid sogginess from steam.

Freezing

You can freeze cooked wings easily. I like to place them on a baking sheet first to freeze individually, then transfer them to a zip-top freezer bag. They last well for up to 3 months and are perfect for quick meals.

Reheating

To keep wings crispy when reheating, the oven or air fryer works best. I heat the oven to 350°F and bake for about 15 minutes, flipping once halfway through. The air fryer at 375°F for 10 minutes also restores crispiness. Avoid the microwave—it tends to make the skin rubbery and soggy.

Frequently Asked Questions:

Can I use baking soda instead of baking powder for crispy wings?

No, baking powder and baking soda are different chemically. Baking powder contains acids that help crisp the skin, while baking soda can give an off taste and won’t crisp the wings properly. Stick to baking powder for best results.

How spicy are these Crispy Gochujang Chicken Wings?

The spice level depends on the amount of gochujang you use. The recipe calls for ¼ cup which gives a moderate heat with some sweetness. You can reduce the gochujang to 2 tablespoons for a milder flavor or add extra if you like more heat.

Can I make these wings dairy-free?

Yes! To keep the recipe dairy-free, substitute the butter in the sauce with a neutral oil like vegetable or avocado oil. It won’t affect the flavor much and keeps everything allergy-friendly.

What’s the best way to prevent wings from getting soggy?

Drying your wings thoroughly before cooking, using baking powder, and baking them on a wire rack all help keep the skin crispy. Also, avoid stacking wings while storing leftovers and reheat using an oven or air fryer to restore crispiness instead of microwaving.

Final Thoughts

This Crispy Gochujang Chicken Wings Recipe is one of those dishes that’s so simple but feels a bit special every time you make it. It’s been my go-to for movie nights, gatherings, or when I want something finger-licking good without a ton of fuss. Seriously, once you try it, you’ll find yourself craving these wings again and again—I hope you enjoy making and sharing them just as much as I do!