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; ensure gluten free if preferred); 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

Imagine biting into chicken wings that are perfectly crispy on the outside, tender on the inside, and smothered in a luscious, spicy-sweet glaze—that’s exactly what my Crispy Gochujang Chicken Wings Recipe delivers. This recipe nails that balance of heat, sweetness, and umami with a crispy finish that feels restaurant-quality but is surprisingly easy to make at home.

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’m genuinely obsessed with these wings because they combine crispy, crunchy skin with an addictive, sticky gochujang sauce that’s spicy but never overpowering. Plus, the baking powder trick is a game changer—it creates a crackly texture without deep-frying, which means less mess and more flavor.

Perfectly Crispy Skin: Baking powder dries out the skin and creates ultra-crispy wings without frying.
Flavor-Packed Sauce: The gochujang-based sauce mixes sweet, savory, and spicy notes for a well-rounded taste.
Easy to Make at Home: No deep fryer needed, and clean-up’s a breeze thanks to baking rack and oven baking.
Customizable Heat Level: You can easily adjust the spiciness by tweaking the amount of gochujang, perfect for all heat preferences.

Ingredients & Why They Work

Each ingredient in this Crispy Gochujang Chicken Wings Recipe plays a simple but vital role in creating the perfect bite. From the chicken wings themselves to the sauce components, here’s what you need and why they work so well together.

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 star of the show — I prefer fresh wings for the best texture but frozen works if thawed properly.
Baking powder: Not baking soda! This is the secret crispy skin ingredient that raises the pH level and dries the skin.
Sea salt: Enhances flavor and helps draw moisture from the wings for crispiness.
Ground black pepper: Adds a subtle heat that balances the sweetness in the sauce.
Gochujang: Korean chili paste provides spicy depth and a touch of sweetness—adjust based on your heat preference.
Butter: Adds richness and rounds out the sharpness of the chili paste.
Honey: Brings natural sweetness and promotes sticky, caramelized sauce texture.
Mirin or rice wine vinegar: Mirin adds sweetness and depth; vinegar gives brightness and cuts through richness.
Rice wine vinegar: Helps brighten and balance the sauce’s flavors.
Sesame oil: Adds a nutty, toasty aroma that’s signature in Korean cooking.
Soy sauce or tamari: Brings umami and saltiness, tamari is great for gluten free diets.
Garlic cloves: Fresh minced garlic amps up the savory punch.
Fresh ginger: Adds a zesty warmth and slightly sweet spice.

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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

One of the things I love about my Crispy Gochujang Chicken Wings Recipe is how easy it is to personalize. I often dial up or down the heat depending on my mood, and I’ve experimented with a few twists that make it feel new each time you make it.

Spicy variation: I crank up the gochujang to ⅓ cup and add a pinch of cayenne—this packs a punch for friends who love extra heat.
Honey swap: If you want a floral sweet note, try maple syrup instead of honey; it changes the flavor beautifully.
Vegan option: Swap wings for cauliflower florets and bake the same way—toss with the gochujang sauce for a fabulous plant-based twist.
Grilling twist: For summer, I toss the wings on the grill after par-baking for those lovely charred edges.

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: Prep and Dry the Wings

Start by drying your chicken wings really well with paper towels; I can’t stress this enough. Moisture is the enemy of crispiness, so wipe each piece until it feels almost dry to the touch. This little step makes a huge difference in the final crunch. Then, toss the wings with baking powder, salt, and pepper evenly in a big bowl.

Step 2: Arrange and Bake the Wings

Line a baking sheet with foil or parchment paper, then place a wire rack on top and spray it lightly with cooking spray. The rack lets air flow beneath the wings for all-around crispiness. Place the wings skin side up in a single layer without touching. Bake at 425°F for 30 minutes, then flip and bake another 20-30 minutes. They should be golden and crunch to your liking.

Step 3: Make the Gochujang Sauce

While the wings are baking, combine gochujang, butter, honey, mirin, vinegar, sesame oil, soy sauce, garlic, and ginger in a small saucepan over medium heat. Stir continuously as it warms and let it simmer gently for 4-5 minutes until the sauce thickens slightly. This is where the magic happens—the sauce should be glossy and sticky.

Step 4: Toss and Serve

Once your wings are out of the oven and crispy, toss them right away in the warm gochujang sauce, making sure each wing gets a glistening coat. Serve them immediately, preferably garnished with toasted sesame seeds and chopped green onions for that authentic Korean touch.

Top Tip

From my years of wing experiments, these tips ensure you nail that perfect Crispy Gochujang Chicken Wings Recipe every time:

Don’t Skip the Drying Step: Even a bit of moisture ruins crispiness—blot those wings dry thoroughly before coating.
Use Baking Powder, Not Soda: Baking powder has the right alkaline level to crisp skin without a chemical odor.
Wire Rack is Essential: Cooking on a rack lets heat circulate for even browning; foil alone traps steam and sogginess.
Watch the Broiler: For extra crunch, broil for 2-3 minutes at the very end but keep a close eye so you don’t burn the wings.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

At home, I always finish with toasted white or black sesame seeds and a generous sprinkle of chopped green onions. These add a fresh crunch and lovely contrast that makes the wings pop visually and flavor-wise. Sometimes, a squeeze of lime juice helps brighten the richness for a balanced bite.

Side Dishes

I love pairing these wings with simple sides like steamed jasmine rice or sticky rice and a quick cucumber salad dressed in rice vinegar for a refreshing crunch. Korean-style pickled radish or kimchi also make fantastic sidekicks to cut through the richness and add bold flavors.

Creative Ways to Present

For parties, I’ve served the wings on a big platter lined with lettuce leaves (like butter lettuce) and scattered with fresh herbs—cilantro and mint add a fun twist. You could also offer dipping sauces on the side, like a cooling yogurt or ranch dip, to balance the spice and make it interactive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover wings in an airtight container in the fridge. They keep well for up to 3-4 days, which makes them a great make-ahead snack for busy weekdays or to prep in advance for game day.

Freezing

I've frozen cooked wings a few times by placing them in a single layer on a baking sheet first to freeze individually, then transferring into a freezer bag. When you want to enjoy them again, thaw overnight in the fridge for best texture results.

Reheating

To bring wings back to life, I reheat them in the oven at 350°F for about 15 minutes, flipping halfway through, or pop them in an air fryer at 375°F for 10 minutes. This really crisps the skin back up—microwaving is a no-go since it makes the wings soggy.

Frequently Asked Questions:

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

No, baking soda and baking powder are not interchangeable here. Baking powder helps dry out the skin and raise the pH level, which makes the skin crisp up beautifully without any off flavors, while baking soda can leave a metallic taste.

How spicy is the Crispy Gochujang Chicken Wings Recipe?

The heat depends on the amount of gochujang you use. The recipe suggests ¼ cup for a balanced medium heat, but you can reduce it to 2 tablespoons for a milder version or increase it for more heat. Gochujang has a unique smoky, fermented chili flavor with moderate spice.

Can I make these wings gluten free?

Absolutely! Use a gluten-free gochujang brand and substitute soy sauce with tamari. Also, double-check that your baking powder is gluten free, though most brands are safe. This way, you maintain all the amazing flavors while keeping the recipe gluten free.

What’s the best way to ensure the wings are cooked through?

The safest method is to use a meat thermometer inserted into the thickest part of a wing (avoiding bone). The internal temperature should reach 165°F (74°C). This ensures juicy, fully cooked wings without overcooking.

Final Thoughts

Honestly, these Crispy Gochujang Chicken Wings Recipe are my go-to whenever I want something that feels indulgent but still homemade. The balance of crispy skin and that spicy, slightly sweet sauce hits all the right notes, and it’s become a favorite at my dinner parties and midweek dinners alike. I hope you love making and sharing them as much as I do—it’s the kind of recipe that always brings smiles around the table!