Gochujang Glazed Chicken Wings

Gochujang Glazed Chicken Wings

Crispy, sticky, and packed with savory flavor, these Gochujang Glazed Chicken Wings are the perfect dish for any gathering, offering a delightful combination of sweet, spicy, and umami notes.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Appetizer, Main Dish

Cuisine: Korean

Calories: 310

Ingredients Method Notes

Ingredients

Chicken Wings

2 pounds 2 pounds chicken wings Make sure they are thoroughly dried for extra crispiness.

Marinade

1/4 cup 1/4 cup gochujang (Korean chili paste) Main ingredient for the glaze.
2 tablespoons 2 tablespoons soy sauce Adds umami flavor.
2 tablespoons 2 tablespoons honey Provides sweetness.
1 tablespoon 1 tablespoon rice vinegar Great for balancing flavors.
1 tablespoon 1 tablespoon sesame oil Adds a nutty aroma.
1 teaspoon 1 teaspoon garlic, minced Enhances depth of flavor.
1 teaspoon 1 teaspoon ginger, minced Adds a fresh note.

Garnish

Sesame seeds and green onions for garnish Adds a touch of color and flavor.

Method

Preparation

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for easy cleanup.
Place the chicken wings in a large mixing bowl and ensure they are thoroughly dried.
In a separate bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix until well blended.
Pour the marinade over the wings and toss them thoroughly until evenly coated. Let them marinate for at least 15 minutes.

Cooking

Spread the wings across the lined baking tray in a single layer. Bake for about 30-35 minutes, flipping midway through.
Make sure they are golden brown and crispy.
Once cooked, remove from the oven and let cool slightly. Garnish with sesame seeds and chopped green onions before serving.

Notes

For best results, don't skip the drying process for the wings. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to a month.