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; use gluten free recommended brand); 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 nothing quite like biting into a perfectly crispy, sticky, and spicy wing, right? This Crispy Gochujang Chicken Wings Recipe has quickly become one of my favorite go-to snacks because it nails that addictive balance of heat, sweetness, and crunch that just keeps you coming back for more.

A white plate holds many chicken wings covered in a sticky reddish-brown sauce with a shiny, thick texture. The wings are sprinkled with light tan sesame seeds and small green slices of scallions. The sauce looks spread unevenly, showing some crispy skin through the sauce. The background is a white marbled texture. 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 tell you how many times I’ve made these wings for casual gatherings or just a solo treat while binge-watching my favorite shows. They’re downright addictive, and honestly, it’s the crispy skin combined with that vibrant gochujang sauce that makes this recipe a star in my kitchen.

Crispy without frying: Baking with baking powder on a wire rack gives you wings that rival any fried version—no messy oil.
Savory-sweet-spicy sauce: The gochujang sauce hits all flavor notes perfectly, so you get heat, umami, and a touch of honeyed sweetness.
Easy prep: Minimal ingredients and straightforward steps make this recipe perfect if you’re short on time but want big flavor.
Customizable heat level: Whether you like it fiery or mild, adjust the gochujang amount to fit your spice preference effortlessly.

Ingredients & Why They Work

Every ingredient in this Crispy Gochujang Chicken Wings Recipe plays a special role—from helping the chicken crisp up beautifully, to layering complex flavors in the sauce. Let me break down why these are the stars you want in your shopping cart.

Flat lay of fresh raw chicken wings arranged neatly, a small pile of white baking powder powdery and fine, a small white bowl with coarse sea salt crystals, a small white bowl with cracked black peppercorns, a small white bowl filled with vibrant deep red gochujang paste, a small white bowl holding soft golden butter pats, a small white bowl of smooth amber honey, a small white bowl containing clear light golden mirin, a small white bowl with translucent pale rice wine vinegar, a small white bowl with dark golden sesame oil, a small white bowl filled with glossy dark soy sauce, three whole fresh garlic cloves with papery skins intact, a small piece of fresh ginger root with tan skin and a hint of orange flesh visible at a cut end, all 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: The perfect base because of their mix of crispy skin and tender meat inside.
Baking powder: This is the secret weapon! It dries out the skin for extra crunch without the need for frying.
Sea salt & black pepper: Simple seasonings that bring out the chicken’s natural flavor.
Gochujang: This Korean chili paste adds a deep, savory heat that’s both smoky and slightly sweet—totally irreplaceable here.
Butter: Melts into the sauce adding richness and balancing the spice.
Honey: Provides just the right amount of natural sweetness to soften the chili kick.
Mirin (or rice wine vinegar): Adds a subtle sweetness and acidity to brighten the sauce.
Rice wine vinegar: Lends acidity for lively flavor contrast.
Sesame oil: Imparts that toasty, nutty aroma that brings everything together beautifully.
Soy sauce (or tamari): Contributes salty umami depth, essential for the sauce’s complexity.
Garlic & ginger: Fresh aromatics that punch up the sauce’s flavor profile.

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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 tweaking this recipe when I want a different spin, and you can totally make it your own. Whether you’re ramping up the heat or leaving it mild for the kiddos, it’s all about making it feel just right for you.

Variation: Sometimes I swap honey for maple syrup for a different sweetness undertone—I love how it shifts the flavor subtly without losing that sticky yumminess.
Spice level: Dialing down the gochujang to 2 tablespoons makes it just warm enough without knocking your socks off.
Gluten-free: Use tamari instead of soy sauce to keep it safe and just as tasty.
Extra crispiness: A quick broil at the end adds amazing crunch, but keep a close eye so they don't burn!

Step-by-Step: How I Make Crispy Gochujang Chicken Wings Recipe

A close-up view of a spicy chicken wing held by woman's hand with dark nails in the foreground, showing a thick layer of red sticky sauce with sesame seeds and small green onion pieces on its surface. In the background, several more chicken wings with the same sauce and sesame seeds are spread out on a white marbled surface, slightly blurred to keep focus on the single wing. The overall colors are warm reds and browns from the sauce and chicken skin, contrasted by the white marbled texture underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Wings

Start by heating your oven to 425°F and get a baking sheet lined with parchment paper or foil. Pop a wire rack on top and spray it with cooking spray. Then, really dry your chicken wings with paper towels—that drying step is crucial because moisture ruins crispiness!

Step 2: Coat with Baking Powder and Season

Place those dry wings in a big bowl and toss them with baking powder, sea salt, and black pepper until every piece is coated evenly. Baking powder might sound odd here, but trust me, it’s the game-changer for crisp skin.

Step 3: Bake and Flip

Arrange your wings skin-side up on the wire rack. You want them spread out nicely, not touching. Bake for 30 minutes, then flip the wings over and keep baking for another 20-30 minutes. Look for deep golden brown and crispy edges—that's your cue!

Step 4: Make the Gochujang Sauce

While the wings crisp up, whisk together the sauce ingredients in a small saucepan—gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, garlic, and ginger. Heat over medium and let it simmer gently for about 4-5 minutes until it thickens to a luscious glaze.

Step 5: Toss Wings in Sauce and Serve

Once wings are out of the oven, toss them immediately in your warm gochujang sauce. Serve right away garnished with toasted sesame seeds and chopped green onions if you’re feeling fancy. That sticky, spicy coating is irresistible straight from the oven!

Top Tip

Over the years, I’ve learned that the difference between an okay wing and a legendary one comes down to these simple, yet crucial tricks. Nail these, and you’ll be the wing champion at any gathering.

Dry Wings Thoroughly: I can’t stress this enough—patting your wings dry means all the moisture is gone that would otherwise steam the skin and make it soggy.
Use Baking Powder, Not Baking Soda: It’s a common confusion, but baking soda tastes weird on chicken, while baking powder crisps without an off-flavor.
Wire Rack is Essential: Baking wings on a rack lets the hot air circulate all around, so the skin crisps evenly instead of staying wet underneath.
Broil Wisely: A quick broil at the end adds extra crunch—just watch carefully and pull them out before they start to burn.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

I’m a sucker for finishing these with a sprinkle of toasted sesame seeds and fresh green onions. They add a visual pop, a pleasant crunch, and a little fresh color that contrasts perfectly with the rich sauce.

Side Dishes

These wings pair beautifully with simple sides like cool cucumber salad or crisp celery sticks to balance the heat. And if you want to make it a full meal, steamed jasmine rice or a light Asian slaw works wonders.

Creative Ways to Present

For parties, I like arranging these wings on a big platter lined with lettuce leaves for a fresh pop. Add little bowls of extra sauce for dipping and some toothpicks for easy snacking—it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftover wings in an airtight container in the fridge. They keep well for about 3-4 days, though I recommend reheating them quickly so they don’t lose that crisp texture.

Freezing

Freezing works too! Just cool the wings completely first, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep up to 2 months, perfect for meal prep emergencies.

Reheating

For reheating, nothing beats the oven or air fryer. I pop them in the oven at 350°F for about 15 minutes, flipping halfway through. It refreshes the crispiness way better than the microwave, which I avoid because it turns the skin rubbery.

Frequently Asked Questions:

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

No, baking soda and baking powder are not interchangeable in this recipe. Baking powder is the secret to achieving crispy skin without a bitter taste, while baking soda can leave an unpleasant flavor.

How spicy is the gochujang sauce?

The sauce has a balanced heat that can be adjusted simply by using more or less gochujang. For a milder flavor, start with 2 tablespoons instead of ¼ cup and add more to your taste.

Can I make the wings ahead of time?

Yes, you can bake the wings ahead and store them in the refrigerator, then reheat before serving. Just keep in mind the wings are best crunchy fresh, so reheat in the oven or air fryer to maintain crispiness.

What’s the best way to reheat leftover wings?

Reheating in an oven at 350 degrees F for about 15 minutes or air fryer at 375 degrees F for 10 minutes works best to restore their crispness. Avoid using the microwave as it makes wings soggy.

Final Thoughts

This Crispy Gochujang Chicken Wings Recipe has earned a permanent spot in my recipe box because every bite is a celebration of flavors and textures. It’s one of those recipes that’s surprisingly easy but makes you feel like a total pro in the kitchen. Honestly, once you try these wings, I’m pretty sure you’ll be making them again and again—just like I do when I want a little spicy comfort food love.