Home Recipe IndexAppetizers Crispy Baked Gochujang Wings

Crispy Baked Gochujang Wings

These baked Gochujang wings are tender and juicy on the inside and crispy on the outside! Spicy, sweet, salty and incredibly addictive, these Korean chicken wings are the perfect game day snack!

Coated in a spicy sauce and garnished with sesame seeds, these Crispy Baked Gochujang Wings are impossible to resist.

While Korean fried chicken is traditionally deep fried (often twice!) to get that addictively crunchy crust, I opted for an easier version where the wings are baked in the oven and then tossed in a sticky Gochujang glaze. Don’t worry though — I’ve included a few tips and tricks to make sure our chicken wings come out of the oven with a delicious crispy coating!

Crispy oven baked chicken wings coated in a spicy Gochujang sauce and garnished with sesame seeds and green onion.

Recipe ingredients

This baked Gochujang wings recipe consists of crispy chicken wings tossed in a flavorful sticky sauce.

Crispy Chicken Wing Ingredients

Chicken wings, cornstarch and kosher salt measured and ready to make crispy wings.
  • Chicken wings: I use whole chicken wings as opposed to wings separated into drumettes and flats. You can definitely use drumettes and flats if you’d like, but keep an eye on them in the oven. They will likely cook faster.
  • Cornstarch: Coating the wings in cornstarch creates a thin, crispy layer that results in a satisfying crunch.
  • Kosher salt: Be generous, but remember that the glaze includes salt as well (in the soy sauce and Gochujang).

Sticky Gochujang Glaze Ingredients

Ingredients to make Gochujang sauce for chicken wings.
  • Olive oil: Just 1/2 tablespoon is used to saute the aromatics (ginger and garlic) in this Gochujang wings recipe.
  • Fresh ginger: I love the flavor ginger adds, but you can leave this ingredient out in a pinch or substitute 1/8 teaspoon ground ginger.
  • Garlic: Feel free to add an extra clove!
  • Gochujang: The star of our spicy sauce is the Korean condiment Gochujang. It’s a fermented red pepper paste that is somehow sweet, salty and deeply savory all at once. Gochujang comes in a variety of heat levels, so make sure to check the label and adjust to taste.
  • Honey: This adds extra sweetness and contributes to the stickiness of the sauce.
  • Soy sauce: Soy sauce balances the sweetness of the glaze and adds a salty component.
  • Rice vinegar: Rice vinegar adds a subtle tanginess to balance the overall flavor profile of our glaze.
  • Toasted sesame oil: Just a drizzle of toasted sesame oil is added at the last minute for a nutty aroma and depth of flavor.

Step by step instructions

Chicken wings mixed with cornstarch and kosher salt.

Step 1: Pat the chicken wings dry and toss with cornstarch and kosher salt.

Chicken wings arranged on a wire rack on a foil-lined pan.

Step 2: Bake the chicken wings until crispy. Place the wings on a wire rack placed over a foil-lined pan for maximum crispiness.

Minced garlic and ginger sauteing in olive oil.

Step 3: Saute the minced garlic and ginger in olive oil.

Gochujang sauce in a small bowl.

Step 4: Add the remaining sauce ingredients (except the sesame oil) and continue cooking until the mixture slightly thickens. Stir in the toasted sesame oil.

Step 5: Toss the wings with the sauce or use a brush to apply the glaze. Garnish the Gochujang wings with sesame seeds and green onions if desired.

Storing and reheating

Leftover baked Gochujang wings can be stored in an airtight container in the fridge for 2-3 days.

To reheat the chicken wings, place on a baking sheet and cook at 375°F (190°C) for about 15 minutes or until just heated through. This should help preserve the crispiness of the wings.

Expert tips for crispy baked wings

For maximum crispiness, we coat our Gochujang wings in cornstarch and cook them at a high temperature. Here are a few more tips to make sure you get a crispy, crunchy exterior:

  • Make sure to pat your chicken wings completely dry with napkins or paper towels before coating with cornstarch.
  • While some recipes call for baking powder, I find cornstarch to be the best option both in terms of flavor and texture. Coating your Gochujang wings with a thin layer of cornstarch will create an ultra crispy exterior!
  • I recommend fitting your baking sheet with a wire rack so the chicken can crisp up better. That being said, if I’m baking a large number of wings I generally place the wings directly on a pan coated with foil and a bit of cooking spray. They still come out wonderfully crispy so don’t worry if you don’t have a wire rack.
  • You can choose between flipping your chicken wings over halfway through the bake time or leaving them on one side. I like to leave the side with more skin up the entire time to make sure that side is extra crunchy, but that’s just my preference. Either way you’ll end up with crispy wings ready to be slathered with a spicy gochujang sauce!
Close up of crispy wings in spicy Gochujang sauce.


What is Gochujang?

The spicy component in our sauce for these chicken wings comes from a delicious Korean chili paste — Gochujang. It’s made from Korean red pepper flakes (Gochugaru) glutinous rice, fermented soy beans and salt. Gochujang is sweet, savory and spicy all at once!

Where can I buy Gochujang?

Gochujang is readily available online and can be found at almost any store selling Korean grocery products. The fermented red pepper paste is sold in varying levels of spiciness so make sure to adjust the level of Gochujang in the sauce to taste. 

What can I substitute for Gochujang?

While you can check out this list of Gochujang substitutes for several options, there’s not really a great substitute in this recipe as it’s the main component of the sauce. Using a combination of Hoisin sauce and Sriracha is probably your best bet to achieving a sweet and spicy sauce, although the flavor profile will be quite different.

What should I serve with baked Gochujang wings?

We always serve our wings with a side of pickled daikon radish for a sweet and refreshing contrast to the spiciness of Gochujang.

Gochujang chicken wings with sesame seeds and green onion.

Loving this Gochujang wings recipe? For more appetizers perfect for game day, check out these posts:

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Crispy oven baked chicken wings coated in a spicy Gochujang sauce and garnished with sesame seeds and green onion.

Baked Gochujang Wings Recipe

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  • Author: Brit Kapustina
  • Total Time: 1 hour
  • Yield: 4-6
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Category: Appetizer
    • Method: Baked
    • Cuisine: Korean


Crispy Chicken Wings

  • 2.53 pounds (1.1-1.4 kg) whole chicken wings*
  • 2 tablespoons (16 grams) cornstarch
  • kosher salt to taste

Spicy Gochujang Sauce

  • ½ tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) piece ginger, peeled and minced
  • ¼ cup (70 grams) gochujang*
  • 3 tablespoons (60 grams) honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil

Garnish (optional)

  • green onions, sliced
  • toasted sesame seeds


  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and fit with a wire rack.*
  2. Pat the chicken wings dry and place in a large bowl. Sprinkle the cornstarch and salt over the chicken and mix to coat evenly.
  3. Transfer the chicken wings to the prepared baking sheet and bake for 40-50 minutes or until crispy.
  4. When the chicken is almost cooked, begin making the sauce. Mince the garlic and ginger. Heat olive oil in a saucepan over medium heat. Add the garlic and ginger and cook for several minutes or until fragrant, stirring occasionally.
  5. Add the gochujang, honey, soy sauce and rice vinegar to the saucepan. Cook on medium-low heat for 5 minutes, or until the sauce slightly thickens. Remove from heat and stir in the sesame oil.
  6. Toss the cooked chicken wings with the sauce. Garnish with toasted sesame seeds and sliced green onions.


Chicken wings: I generally use whole chicken wings for this recipe, but you can also use drumettes and flats (wingettes). Keep an eye on them in the oven as they’ll likely need less time to cook.

Gochujang: Many brands of Gochujang sell the paste in a variety of spice levels. Make sure to adjust your sauce to taste!

Baking: While the wire rack will give you an even crunchier crust, I often go without and the wings always turn out crispy and delicious! Just place the chicken wings on a pan with lightly greased foil.


  • Serving Size: 3 wings
  • Calories: 494.6
  • Sugar: 17.7g
  • Sodium: 886.18mg
  • Fat: 28.74g
  • Saturated Fat: 7.13g
  • Unsaturated Fat: 18.89g
  • Trans Fat: .11g
  • Carbohydrates: 24.2g
  • Fiber: .49g
  • Protein: 32.53g
  • Cholesterol: 197.93mg

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