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; 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 incredibly satisfying about biting into a perfectly crispy, spicy wing that tingles your taste buds just right. This Crispy Gochujang Chicken Wings Recipe hits that exact note with its balance of heat, sweetness, and crunch—trust me, once you try it, these wings might just become your new go-to snack or game day treat.

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

I can’t get enough of how this recipe transforms simple chicken wings into something extraordinary. The crispy texture combined with the vibrant, flavorful gochujang sauce makes it a total crowd-pleaser. Plus, it’s surprisingly easy to make at home!

Crisp without frying: Baking powder is the secret ingredient that ensures the skin crisps up beautifully in the oven, no deep frying necessary.
Flavor-packed sauce: The gochujang wing sauce combines sweet, spicy, and tangy elements that complement each bite perfectly.
Simple ingredients: You can find everything you need easily, and the sauce comes together quickly while wings bake.
Great for any occasion: Whether it's a casual night or a party, these wings always deliver on taste and texture.

Ingredients & Why They Work

Each ingredient in this Crispy Gochujang Chicken Wings Recipe plays a crucial role, from making the wings super crispy to giving the sauce its unique kick. I always recommend using fresh garlic and ginger for maximum flavor, and keeping an eye on your gochujang’s spice level based on your heat preference.

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: Fresh or thawed wings work best; drying them completely is key for crispiness.
Baking powder: Not baking soda! This helps draw moisture out and crisps the skin when baked.
Sea salt and black pepper: Basic seasoning that balances and enhances all flavors.
Gochujang: A Korean chili paste that adds spicy, savory, and slightly sweet notes.
Butter: Adds richness and helps mellow out the spice in the sauce.
Honey: A touch of sweetness to balance the heat.
Mirin (or rice wine vinegar): Adds acidity and a subtle sweetness to brighten the sauce.
Rice wine vinegar: Gives a bit of tang that cuts through the richness beautifully.
Sesame oil: Provides a toasty, nutty depth that pairs perfectly with gochujang.
Soy sauce (or tamari for gluten-free): Adds umami and saltiness.
Garlic and ginger: Freshly minced and grated to infuse the sauce with bold aromatics.

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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

One of the best things about this Crispy Gochujang Chicken Wings Recipe is how versatile it is—you can easily dial up the heat or make it more mellow depending on who you’re feeding. Personally, I like swapping a dash of extra honey when serving kids.

Variation: Sometimes I add a sprinkle of toasted sesame seeds or a handful of chopped scallions just before serving for a fresh crunch and pop of color.
Spice level: Feel free to adjust the amount of gochujang depending on your heat tolerance—I’ve found starting with less and adding more later helps.
Gluten-free option: Use tamari instead of soy sauce without sacrificing that deep savory flavor.
Make it smoky: Adding a pinch of smoked paprika to the dry coating gives the wings an extra layer of flavor I love for fall gatherings.

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 & Dry Your Wings Thoroughly

This is probably the most important step to get that crispy skin we all want. Pat each wing dry really well with paper towels to remove all moisture. Moisture is the enemy here—it’ll create steam, which makes wings soggy instead of crisp. Don't skip this, trust me!

Step 2: Toss Wings with Baking Powder, Salt, and Pepper

Once dry, toss the wings in a large bowl with baking powder (not baking soda!), sea salt, and black pepper till each wing is coated evenly. Baking powder helps with crisping by raising the pH on the skin and drawing out moisture.

Step 3: Bake on a Wire Rack for Even Crisping

Arrange the wings skin side up on a wire rack placed over a foil-lined baking sheet. This setup lets the hot air circulate all around the wings so they cook evenly and get crispy on every side. Bake at 425°F for 30 minutes, flip them over, then bake another 20-30 minutes until golden and crunchy.

Step 4: Whip Up the Gochujang Sauce

While your wings bake, combine gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, minced garlic, and grated ginger in a small saucepan. Warm over medium heat, stirring occasionally, then let it simmer for 4-5 minutes until thickened and glossy. The aroma here is pure magic!

Step 5: Toss Wings in Sauce and Serve

When the wings are perfectly crispy, transfer them to a large bowl and pour your sauce over. Toss gently but thoroughly so each wing gets coated in that irresistibly sticky, spicy glaze. Serve immediately—these are best enjoyed hot!

Top Tip

From my experience making these wings several times, these little tips can save you from common pitfalls and make sure your wings come out perfectly crispy and flavorful every time.

Dry, dry, dry: Always dry your wings thoroughly before anything else. I once skipped this and got soggy wings—lesson learned!
Use baking powder, never baking soda: Baking soda gives a weird taste, but baking powder crisps wonderfully without affecting flavor.
Bake on a wire rack: This is key for even airflow; placing wings directly on foil results in soggy bottoms.
Broil for extra crunch: If you want even crispier skin, broil for 2-3 minutes at the end—but watch carefully so nothing burns!

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

I usually top mine with toasted sesame seeds and finely chopped green onions to introduce a fresh, nutty crunch and a pop of color. Sometimes I add a squeeze of lime for a little zing that brightens everything up.

Side Dishes

My go-to sides are simple: cool cucumber salad, some steamed rice, or crisp carrot sticks. They help balance the spice and keep the meal refreshing. If it’s game day, you can never go wrong with classic coleslaw or even some garlic fries.

Creative Ways to Present

For parties, I sometimes arrange the wings on a platter lined with crisp lettuce leaves and drizzle extra sauce on the side for dipping. Serving with small bowls of pickled radishes or kimchi adds color and an extra flavor punch that guests love.

Make Ahead and Storage

Storing Leftovers

Store any leftover wings in an airtight container in the fridge. They'll keep well for 3-4 days, and you’ll find that reheating them properly is key to preserving that crispiness.

Freezing

I’ve frozen these wings a couple of times with success. Just let them cool completely before freezing in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge overnight before reheating.

Reheating

To keep that amazing crispiness, I always reheat wings in the oven at 350°F for around 15 minutes, flipping halfway through. The air fryer works beautifully too—10 minutes at 375°F and they come out almost freshly made. I do avoid microwaving because it just makes them soggy and sad.

Frequently Asked Questions:

Can I use baking soda instead of baking powder?

No, it's really important to use baking powder, not baking soda. Baking powder helps create that crispy skin by altering the pH and drawing out moisture, while baking soda can leave an unpleasant taste.

How spicy is this Crispy Gochujang Chicken Wings Recipe?

The spice level depends on the amount of gochujang you use. The recipe calls for ¼ cup, which provides a nice moderate heat. You can adjust the quantity or choose a milder brand if you prefer less heat.

Can I air fry these wings instead of baking?

Absolutely! Air frying is a great alternative and can yield crispy wings in less time. Just toss the wings with baking powder and seasoning as directed, then air fry at 375°F for about 25-30 minutes, shaking halfway through.

How do I know when the wings are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F. This ensures the chicken is safe to eat and juicy inside without overcooking.

Final Thoughts

These Crispy Gochujang Chicken Wings have become a staple in my kitchen because they bring together crave-worthy flavors and that unbeatable crunch without the fuss of frying. I’m confident that once you give this recipe a try, whether for a casual meal or entertaining friends, it’ll quickly become your favorite wing recipe, too. So grab your apron, preheat that oven, and get ready to impress yourself!