Bold, sticky, and unapologetically spicy, these Korean-style chicken wings are the ultimate crowd-pleaser. Whether you’re hosting a game-day gathering or looking for a punchy weeknight snack, these wings deliver heat, umami, and a caramelized finish that clings to every bite.
Ingredient Breakdown
For the perfect bite, it all starts with the cut. Wingettes and drumettes offer the ideal balance of skin and meat, ensuring even cooking and maximum crispiness. Their compact size means more surface area to caramelize and absorb that sticky glaze.
The soul of the sauce lies in Gochujang—a fermented Korean red chili paste that’s equal parts spicy, sweet, and savory. Complementing it is Gochugaru, Korean red pepper flakes, which introduce a slow-building heat and a vibrant red hue. Together, they bring complexity and depth far beyond a basic hot wing.
Soy sauce adds saltiness, apple cider vinegar offers brightness, sugar lends balance, and sesame oil infuses nuttiness. This interplay of flavors forms a sweet-savory-spicy harmony that coats the wings with irresistible stickiness.
Garnishes are more than aesthetic here. A final sprinkle of toasted white sesame seeds gives a subtle crunch and nutty finish, while chopped scallions add freshness and a light bite to contrast the richness of the glaze.
Step-by-Step Preparation Guide
To start, season the chicken wings generously with salt and black pepper. This early seasoning ensures that every bite has flavor, even beneath the glaze. Arrange the wings skin-side up on a parchment-lined baking sheet, giving them space to crisp rather than steam.
Roast at a high temperature—450°F (232°C)—for 40 to 45 minutes. This high heat renders the fat from the skin, allowing it to blister and brown without the need for deep-frying. Halfway through, rotate the tray or flip the wings for even browning.
While the wings roast, create the sauce in a small saucepan. Combine Gochujang, Gochugaru, soy sauce, sugar, vinegar, garlic, sesame oil, and water. Cook gently over low heat, whisking often until the sugar dissolves and the sauce thickens into a glossy glaze. It should cling to the back of a spoon and glisten with a deep red hue. Remove from heat before it bubbles to prevent bitterness.
Once the wings are golden and crisp, transfer them to a large bowl while they’re still hot. Pour the warm sauce over and toss thoroughly until every piece is coated. The residual heat helps the glaze adhere beautifully.
Finish with a flourish of sesame seeds and chopped scallions. Serve hot, sticky, and straight from the bowl for maximum impact.
Recipe Tips & Frequently Asked Questions
How to get ultra-crispy wings in the oven without drying them out:
Pat the wings dry before seasoning and give them space on the tray. Crowding causes steaming.
Why you should heat the sauce gently and never boil:
Overheating Gochujang can dull its flavor and make the sauce overly thick or bitter. Low and slow preserves its balance.
Best techniques for tossing wings evenly without losing the crisp:
Use a large stainless steel bowl and toss using gentle upward motions or a silicone spatula to keep the skin intact.
Using foil vs. parchment paper for roasting wings:
Parchment prevents sticking without affecting crispiness, while foil can cause sticking if not oiled well.
Can I make these wings in an air fryer or grill instead of the oven?
Yes. Air fry at 400°F for 20–25 minutes, flipping once. For grilling, cook over medium heat and finish with the glaze.
How spicy are they, and can I adjust the heat level?
Medium-high spice level. Use less Gochugaru or add honey to tone it down.
Can I prep the wings or sauce ahead of time for easy entertaining?
Absolutely. Roast the wings and make the sauce ahead, then reheat and toss just before serving.
Are there substitutes for Gochujang if I can’t find it locally?
Mix red chili paste with a little miso, soy sauce, and sugar as a quick substitute, though the depth of flavor will differ.
What to Serve With This Recipe
To balance the fire, pair these wings with cooling sides like a crisp cabbage slaw tossed in rice vinegar, or a cucumber salad dressed with sesame oil and a touch of sugar. Pickled daikon or kimchi radish rounds out the heat with a fermented tang.
For heartier accompaniments, sticky jasmine rice or a bowl of kimchi fried rice complements the richness of the glaze. Scallion pancakes also make a delicious, chewy contrast and help mop up any leftover sauce.
Dipping sauces can elevate the experience—try a creamy gochujang mayo, roasted garlic aioli, or a soy-lime drizzle for brightness.
Drinks matter too. Serve with chilled barley tea for a traditional touch, a light, crisp lager, or a citrus-forward cocktail like a yuzu spritz to refresh the palate between bites.
Creative Variations
For a sweeter spin, turn these into honey-butter gochujang wings by adding a tablespoon of melted butter and an extra drizzle of honey into the sauce. The richness balances the heat beautifully.
Swap out the wings for boneless chicken thighs or tenders for easier eating. Cut into chunks, roast or pan-fry, then toss in the same sticky glaze for boneless bliss.
For added texture, sprinkle crushed roasted peanuts or crispy garlic chips over the finished wings. It adds crunch and complexity to every bite.
If you like it blazing hot, boost the heat with Korean hot mustard, bird’s eye chilies, or a touch of chili oil stirred into the sauce.
Spicy Korean Chicken Wings offer the perfect mix of bold flavor, irresistible texture, and visual appeal. With their crisp edges, sticky-sweet glaze, and mouthwatering heat, they’re guaranteed to disappear fast.
From casual gatherings to weekend dinners, these wings are a celebration of Korean flavor made simple—one sticky, spicy bite at a time.
Ingredients
2–3 lbs (1kg–1.35kg) chicken wings (wingettes and drumettes only)
3 cloves garlic, finely minced
3 tablespoons Korean red chili paste (Gochujang)
1/2 teaspoon Korean red chili flakes (Gochugaru)
2 tablespoons soy sauce
2 tablespoons sugar
1/2 tablespoon apple cider vinegar
2 tablespoons water
1 teaspoon sesame oil
Salt, to taste
Ground black pepper, to taste
White sesame seeds, for garnish
Chopped scallions, for garnish
Instructions
Start by preheating your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and even cooking. Place the chicken wings in a large mixing bowl and season generously with salt and freshly ground black pepper. Arrange the wings in a single layer, skin-side up, on the prepared baking sheet. Roast in the oven for 40 to 45 minutes, or until the wings are deeply golden, crispy on the edges, and fully cooked through.
Meanwhile, combine the sauce ingredients in a small saucepan—Gochujang, Gochugaru, soy sauce, sugar, apple cider vinegar, minced garlic, water, and sesame oil. Place the saucepan over low heat and stir continuously until the sugar dissolves and the sauce thickens into a sticky glaze. Once the sauce has reached a rich, velvety consistency, remove it from the heat.
When the wings are done roasting, transfer them to a large bowl. Pour the warm sauce over the wings and toss thoroughly until each piece is evenly coated. Finish with a generous sprinkle of toasted white sesame seeds and freshly chopped scallions for extra flavor and visual appeal. Serve immediately while hot and sticky.
Spicy Korean Chicken Wings Recipe
Ingredients
- 2 –3 lbs 1kg–1.35kg chicken wings (wingettes and drumettes only)
- 3 cloves garlic finely minced
- 3 tablespoons Korean red chili paste Gochujang
- 1/2 teaspoon Korean red chili flakes Gochugaru
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons water
- 1 teaspoon sesame oil
- Salt to taste
- Ground black pepper to taste
- White sesame seeds for garnish
- Chopped scallions for garnish
Instructions
- Start by preheating your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and even cooking. Place the chicken wings in a large mixing bowl and season generously with salt and freshly ground black pepper. Arrange the wings in a single layer, skin-side up, on the prepared baking sheet. Roast in the oven for 40 to 45 minutes, or until the wings are deeply golden, crispy on the edges, and fully cooked through.
- Meanwhile, combine the sauce ingredients in a small saucepan—Gochujang, Gochugaru, soy sauce, sugar, apple cider vinegar, minced garlic, water, and sesame oil. Place the saucepan over low heat and stir continuously until the sugar dissolves and the sauce thickens into a sticky glaze. Once the sauce has reached a rich, velvety consistency, remove it from the heat.
- When the wings are done roasting, transfer them to a large bowl. Pour the warm sauce over the wings and toss thoroughly until each piece is evenly coated. Finish with a generous sprinkle of toasted white sesame seeds and freshly chopped scallions for extra flavor and visual appeal. Serve immediately while hot and sticky.
