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 (gluten free brand recommended); 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

There's just something about that perfect crunch paired with a spicy, slightly sweet kick that makes wings an unbeatable snack. That's why I’m excited to share this Crispy Gochujang Chicken Wings Recipe with you—it's crispy, flavorful, and has that addictive depth only gochujang can deliver.

The image shows a pile of crispy chicken wings coated in a sticky, dark red sauce, with a shiny, thick texture. The wings are arranged closely on a white plate. The sauce is sprinkled with small, light tan sesame seeds scattered unevenly across the wings. Bright green chopped scallions are sprinkled on top, adding spots of fresh color. The white marbled surface is faintly visible under the plate. The background is softly blurred with a striped cloth visible in beige and white colors. 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've made wings a million ways, but this Crispy Gochujang Chicken Wings Recipe really stands out. The balance of heat, sweetness, and that irresistible crispy texture keeps me coming back for more—and I know you'll appreciate the easy steps too.

Perfect Crispy Skin: The baking powder trick guarantees a crackling, golden crust without frying.
Flavor-Packed Sauce: Gochujang’s spicy, umami punch is balanced with honey and butter for a luscious coating.
Easy to Prep: Minimal ingredients and simple steps make it doable even on busy weeknights.
Customizable Heat Level: You adjust the gochujang amount to suit your spice tolerance perfectly.

Ingredients & Why They Work

Every ingredient in this Crispy Gochujang Chicken Wings Recipe plays a special role, from creating that crispy skin to layering on bold flavors. Let me walk you through a few key ones so you know what to look out for.

Flat lay of fresh raw chicken wings with pale pink skin, a small mound of fine white baking powder, a small pile of coarse sea salt crystals, whole black peppercorns, a smooth dollop of deep red gochujang paste in a white ceramic bowl, two small cubes of creamy yellow butter on a white plate, a small white bowl filled with golden runny honey, a small white bowl containing clear amber mirin, another small white bowl with translucent rice wine vinegar, a small white bowl holding rich dark brown soy sauce, three whole fresh garlic cloves with white papery skin, a small piece of fresh light beige ginger root with knobby texture placed on a white ceramic dish, 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 dish; I prefer wings with the skin on because it crisps up beautifully.
Baking powder: Not baking soda—this is the secret to achieving that irresistible crunch without frying.
Gochujang: This Korean chili paste adds a unique spicy-sweet complexity; I recommend a gluten-free brand if needed.
Butter: Adds richness and helps mellow the heat from the gochujang.
Honey: Balances the spice with just the right touch of sweetness.
Mirin: Brings a subtle fruity tang, but you can swap it with rice wine vinegar if that’s all you have.
Rice wine vinegar: Adds acidity to brighten the sauce and cut through richness.
Sesame oil: For that toasty, nutty aroma that elevates the flavor profile.
Soy sauce: For umami depth; tamari is a great gluten-free alternative.
Garlic and ginger: Essential aromatics that boost both fragrance and flavor.

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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

I love making this Crispy Gochujang Chicken Wings Recipe a little different each time depending on my mood or what’s in the fridge. You should absolutely feel free to tailor it to your tastes!

Variation: When I want a milder wing, I dial back the gochujang and add a splash more honey, which makes it more of a sweet glaze perfect for kids or spice-averse guests.
Dietary tweak: For keto friends, the sauce is already low-carb, just swap honey for a sugar-free sweetener.
Spice up: Sometimes I add a dash of smoked paprika or chili flakes directly to the wings before baking for an extra smoky punch.

Step-by-Step: How I Make Crispy Gochujang Chicken Wings Recipe

A close-up of a woman's hand holding a single glazed chicken wing, showing a thick, sticky reddish-brown sauce with visible sesame seeds scattered on top and bits of green herbs underneath the sauce. The background shows a white marbled surface with several more chicken wings blurred out, all coated in the same sauce and sprinkled with sesame seeds. The wing has a slightly crispy texture under the sauce, and the woman's nails are long and painted black. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Wings for Crispy Perfection

First things first—dry those wings! I always pat them down with paper towels until they're as dry as possible. Moisture is the enemy here, so don’t skip this step if you want your wings crispy and not soggy. Then toss them in a large bowl with baking powder, sea salt, and black pepper until every piece gets a light, even coating.

Step 2: Bake on a Rack for Even Crisping

Line your baking sheet with foil or parchment, then place a wire rack on top and spray it with cooking spray. Arrange the wings skin-side up in a single layer—crowding them will steam them instead of crisping. Bake at 425°F for 30 minutes, then flip and bake for another 20-30 minutes until golden and crisp. I like to broil them for 2-3 minutes at the end for an extra crunch, but watch closely so they don’t burn!

Step 3: Whip Up That Flavor Bomb Sauce

While the wings are baking, combine gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, garlic, and ginger in a small saucepan. Heat it over medium and stir it occasionally to melt the butter and blend the flavors. Let it simmer gently for 4-5 minutes until it thickens slightly, getting glossy and irresistible.

Step 4: Toss and Serve

Once the wings are beautifully crisp, toss them immediately in the warm sauce until they're fully coated. This step is best done when both the wings and sauce are warm, so the sauce clings perfectly without messing up that crispy skin. Serve them right away—sprinkle with sesame seeds and chopped green onions if you like for added flair.

Top Tip

After making this Crispy Gochujang Chicken Wings Recipe a dozen times, I've learned just a few little tricks that really bring it from good to unforgettable. Getting crispiness right is all about managing moisture and airflow.

Dry Wings Thoroughly: Even a bit of leftover wetness will steam the skin and kill the crisp.
Use Baking Powder, Not Soda: Baking powder helps draw out moisture and promotes browning better than soda.
Bake on a Wire Rack: Air circulation is key, and the rack keeps wings elevated for even cooking all around.
High Heat Bake Then Broil: Start at 425°F for consistent cooking and finish with a broil for that last bit of crunch—but stay nearby to avoid burning.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

I love finishing these wings with a sprinkle of toasted sesame seeds and finely chopped green onions—it adds a fresh crunch and lovely color pop that makes the dish feel complete. Sometimes, I throw on some thinly sliced cucumbers or pickled radish for a crunchy contrast.

Side Dishes

This recipe pairs beautifully with steamed jasmine rice or sticky rice to soak up extra sauce. For something lighter, I serve it with a simple Asian slaw or crunchy carrot salad dressed in rice vinegar and sesame oil. When I’m feeling indulgent, crispy fries or sweet potato wedges round out the meal perfectly.

Creative Ways to Present

For parties, I like to arrange the wings on a large platter lined with lettuce leaves and add lemon wedges for squeeze-on freshness. You can also serve in small bamboo baskets lined with parchment paper for a casual but chic vibe. Setting out little bowls for extra sauce, sliced chilies, or chopped peanuts lets everyone customize their bites.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house), store them in an airtight container in the fridge. They keep well for 3-4 days and still taste great when reheated if you follow my tips below.

Freezing

I’ve frozen cooked wings wrapped tightly in freezer-safe bags. When thawed, the texture stays pretty close to fresh if you reheat them the right way. Just make sure to cool them completely before freezing to avoid sogginess.

Reheating

To keep the crispiness, avoid microwaving wings—it makes them rubbery and soggy. Instead, I pop them in a 350°F oven for 15 minutes, flipping halfway, or use an air fryer at 375°F for 10 minutes. This refreshes the crunch and warms the sauce beautifully.

Frequently Asked Questions:

What’s the difference between baking powder and baking soda in this recipe?

Baking powder contains both an acid and a base, making it perfect for crisping chicken skin by drawing out moisture and creating bubbles that aerate the surface. Baking soda alone isn’t suitable here because it can leave a bitter taste and doesn’t create that same crisp texture.

Can I make this recipe less spicy?

Absolutely! You can reduce the amount of gochujang or substitute with a milder chili paste. Adding a bit more honey or butter also smooths out the heat. This way you get the flavor without overwhelming spice.

What’s the best way to get truly crispy wings at home?

Drying the wings thoroughly before seasoning, using baking powder (not baking soda), baking on a wire rack to allow air circulation, and finishing with a quick broil at the highest heat are all key steps. These collectively ensure the skin crisps up nicely while staying juicy inside.

Can I use an air fryer instead of an oven?

Yes! An air fryer works wonderfully for this recipe. Just toss the wings with baking powder and seasonings, then air fry at 400°F for 20-25 minutes, shaking the basket halfway through. You can then toss them with the gochujang sauce the same way.

Final Thoughts

This Crispy Gochujang Chicken Wings Recipe has earned a special spot in my kitchen rotation because it combines fuss-free prep and that knockout flavor and texture everyone loves. Whether you’re feeding family, hosting friends, or just craving something savory and sticky, these wings always deliver. Give them a try—you might just find your new favorite wing recipe!