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Korean Gochujang Chicken Wings

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An overhead shot of korean gochujang wings sprinkled with sesame seeds on a white plate.

As we know, Korean BBQ is one of the best flavors in the world. These gochujang wings might become your new favorite because they are packed with spices and sweetness, appealing to everyone’s tastebuds.

An overhead shot of korean gochujang wings sprinkled with sesame seeds on a white plate.
Print Recipe

Korean Gochujang Chicken Wings

As we know, Korean BBQ is one of the best flavors in the world. These gochujang wings might become your new favorite because they are packed with spices and sweetness, appealing to everyone's tastebuds.
Prep Time10 minutes
Cook Time50 minutes
0 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: American, Korean
Keyword: korean gochujang chicken wings, spicy wings
Servings: 4

Ingredients

  • 2 pounds chicken wings separated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced or pressed through a garlic presser
  • 1 tbsp fresh ginger, peeled and finely minced
  • 2 tbsp light brown sugar
  • 1 tbsp rice vinegar white wine vinegar also works
  • 2 tbsp soy sauce, tamari or coconut aminos
  • 3 tbsp gochujang paste
  • 1/2 tbsp toasted sesame seeds

Instructions

  • Preheat the oven to 450 degrees F.
  • Pat the cleaned wings with a paper towel and transfer to a parchment paper lined baking sheet. Bake for 45 minutes until the wings register 165 degrees F, then remove from the oven.
  • In the meantime, heat the oil in a medium sized sauce pot on the stove over medium heat. Once hot, toss in the garlic and ginger and cook until fragrant, about 60 seconds. Add the remaining ingredients to the pot (minus the sesame seeds), and cook over medium heat until the sauce thickens – about 8-10 minutes, whisking frequently.
  • Once the wings are done, place then in a large bowl and toss with the sauce. Add the sesame seeds as well. Plate and serve immediately.

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