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.

Baked Gochujang Wings - Whisked Away Kitchen

Name: Baked Gochujang Wings Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Korean
Ingredients: 2.5-3 pounds (1.1-1.4 kg) whole chicken wings*; 2 tablespoons (16 grams) cornstarch; kosher salt to taste; 1/2 tablespoon olive oil; 2 cloves garlic, minced; 1 inch (2.5 cm) piece ginger, peeled and minced; 1/4 cup (70 grams) gochujang*; 3 tablespoons (60 grams) honey; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; green onions, sliced; toasted sesame seeds

Ingredients

Crispy Chicken Wings

2.5–3 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

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Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and fit with a wire rack.*
Pat the chicken wings dry and place in a large bowl. Sprinkle the cornstarch and salt over the chicken and mix to coat evenly.
Transfer the chicken wings to the prepared baking sheet and bake for 40-50 minutes or until crispy.
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.
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.
Toss the cooked chicken wings with the sauce. Garnish with toasted sesame seeds and sliced green onions.

Notes

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.

Nutrition

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