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These spicy Korean chicken wings are sticky, juicy, and absolutely irresistible! Coated in a sweet and savory gochujang sauce, they’ll have you licking your fingers and craving more. It’s a fun twist on the classic buffalo wings we all know, and it’s guaranteed to shake up your wing game!
Table of Contents
- Crispy Korean Chicken Wings Recipe
- Why I Love This Recipe
- What Is Gochujang
- Ingredients You’ll Need
- Recipe Variations
- How To Make Spicy Korean Chicken Wings
- Secrets To Perfect Korean Chicken Wings
- Frequently Asked Questions
- What To Serve With Spicy Korean Chicken Wings
- Other Recipes You Might Like
- Spicy Korean Chicken Wings Recipe
Crispy Korean Chicken Wings Recipe
Spicy food is totally my thing, and gochujang is hands down one of my all-time faves! Seriously, it makes everything taste better, no matter where you put it—it’s just that good.
If you’re all about bold, spicy flavors like I am, these Korean chicken wings will be your new go-to. The mix of heat, sweetness, and tanginess makes these wings the perfect finger food—you’re going to love every bite! Be sure to check out my step-by-step video and tips below to make these Korean chicken wings perfect every time!
Want more flavor options? Make my Korean Fried Chicken, and Vietnamese Chicken Wings for your next party! And for an air fryer version, check out my Air Fryer Korean Chicken Wings recipe!
Why I Love This Recipe
- Signature Korean flavors. These chicken wings are coated in a spicy, sticky, and oh-so-delicious gochujang sauce. It’s bold, classic, and totally addictive—trust me, these will be the hit of your next gathering!
- Healthier twist. Instead of the usual buttery, deep-fried buffalo wings, I bake these with just a little salt and pepper. It cuts down on fat and calories while still delivering big flavor.
- Perfect for sharing. Whether it’s game night, a potluck, or a laid-back dinner party, I love doubling or tripling this recipe to feed a crowd.
What Is Gochujang
Gochujang is a fermented Korean red pepper paste made from chili peppers, glutinous rice, fermented soybeans, and salt. It’s got that vibrant red color and thick consistency, with a flavor that’s savory, slightly sweet, and definitely funky in the best way possible.
I use this spicy paste all the time in my kitchen—it’s a staple for so many Korean dishes like Bulgogi, Tteokbokki, Bibimbap, Kimchi Jiigae, and more. It adds that perfect heat and depth of flavor, and I can’t imagine cooking without it!
For more delicious recipes, check out my Spicy Korean Chicken!
Ingredients You’ll Need
- Chicken wings – I use wingettes and drummettes in this recipe for variety. But you can use whatever you have on hand.
- Gochujang – a Korean red chili pepper paste that gives a spicy kick to these wings! You can buy gochujang tubs in the Asian section of big supermarkets or any Asian grocery store.
- Gochugaru – this is not your usual chili powder! It has a mild to moderate spice level with a hint of sweetness and smokiness that you won’t find in regular chili powders. If you’re really in a pinch, you can mix sriracha with a bit of soy sauce or hoisin sauce to get that sweet, savory, and spicy kick gochujang brings!
- Soy sauce
- Sugar
- Apple cider vinegar – If you’re out of apple cider vinegar, rice vinegar or white wine vinegar make great substitutes!
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Air fryer: No oven? No problem! You can easily cook these wings in an air fryer for a crispy finish.
- Yangnyeom sauce: Turn these into Yangnyeom chicken by tossing the wings in a tangy, spicy sauce made with gochujang, ketchup, honey, and more. Pair it with a cold beer, just like the Koreans do!
- Chicken tenders: This Korean chicken wing sauce also makes a killer dipping sauce for chicken tenders or nuggets. It’s a tasty twist on the usual ranch dip!
How To Make Spicy Korean Chicken Wings
I found inspiration for this recipe from Food and Wine’s Chicken Wings with Angry Sauce. And let me tell you, the sauce is really angry in the best ways possible! It’s fiery, tangy, and sweet all at the same time.
But what I like most about this spicy Korean chicken wings recipe is that you don’t need to deep-fry them! Just pop them in the oven and they come out perfectly tender, juicy, and crispy.
Here’s how to make these Korean sweet and spicy chicken wings in the oven:
First, preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. In a large bowl, toss your wings with a good pinch of salt and pepper. Then, place the wings on the baking sheet skin side up and roast them in the oven for about 40-45 minutes, or until they’re nice and crispy and fully cooked through.
Grab a small saucepan and add all the remaining ingredients—except the white sesame seeds and scallions. Heat it on low, giving it a good whisk to mix everything together. Once it’s nice and thick like a sauce, turn off the heat.
Once your wings are baked and crispy, toss them in the sauce and give them a good mix until they’re fully coated. Sprinkle on the sesame seeds and scallions to finish. Serve them up while they’re still hot and enjoy!
Secrets To Perfect Korean Chicken Wings
- I preheat the oven to 450°F while I get the wings and sauce ready. Since I’m skipping the flour, cornstarch, or baking powder (though you can totally use them if you like), I bake the wings at a high temp to get that perfect texture.
- I coat the wings with the gochujang sauce while they’re still hot—this helps the sauce stick and gives them that irresistible sticky texture.
- Not a fan of heat? You can always dial back the gochujang or gochugaru in the sauce. But if you’re all about that spice, feel free to add more chili powder for an extra kick!
Frequently Asked Questions
Korean fried chicken is coated with starch and/or baking powder before frying and then glazed with a sticky sauce. It’s way lighter than American chicken wings which use batter usually made with flour, eggs, and milk/buttermilk.
Yes, Korean-style chicken wings are less greasy because they have a lighter coating, resulting in less oil retention than heavy batters.
Yes. Just preheat your air fryer to 400°F (200°C) and cook the wings for about 20-25 minutes, giving them a shake halfway through for even cooking. Make sure the wings are in a single layer, and don’t overcrowd them.
Yes, you can freeze the cooked chicken for up to three months. But I suggest storing the wings separately from the sauce to prevent them from becoming soggy. Just reheat the chicken in the oven or air fryer and toss them with heated sauce before serving.
This baked Korean chicken wings recipe has only 326 calories per serving.
What To Serve With Spicy Korean Chicken Wings
These spicy Korean wings are best enjoyed with a bowl of white rice, some pickled vegetables, and a cold beer. For a wholesome dinner, make the following dishes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Spicy Korean Chicken Wings Recipe
Ingredients
- 2-3 lbs (1kg-1.35kg) chicken wings, wingettes and drumettes only
- salt
- ground black pepper
- 3 cloves garlic, minced
- 3 tablespoons Korean red chili pepper paste, Gochujang
- 1/2 teaspoon Korean chili powder, Gochugaru
- 2 tablespoons soy sauce
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
- white sesame , for garnishing
- chopped scallions , for garnishing
Instructions
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings skin side up to the baking sheets and roast them for about 40-45 minutes or until they are cooked through and crispy.
- In a small saucepan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes thick like a sauce.
- Toss the baked chicken wings in the sauce and coat well. Garnish with sesame seeds and scallions. Serve immediately.
Video
Notes
- I preheat the oven to 450°F while I get the wings and sauce ready. Since I’m skipping the flour, cornstarch, or baking powder (though you can totally use them if you like), I bake the wings at a high temp to get that perfect texture.
- I coat the wings with the gochujang sauce while they’re still hot—this helps the sauce stick and gives them that irresistible sticky texture.
- Not a fan of heat? You can always dial back the gochujang or gochugaru in the sauce. But if you’re all about that spice, feel free to add more chili powder for an extra kick!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As one who grew up in Buffalo with the original chicken wing they are not battered. Never have been. Restaurants have adopted that them selves but its not original. If oven frying is wanted its good to put your uncovered cleaned wings on tray in a single layer and let them air dry over night. You may add a tiny bit of baking powder to the skin and you will get a nice crispy skin.
Thanks for the tip!
My go to recipe all times!! Thank you Rasa Malaysia!
Thanks RK for your support. Next time, please give me a review if you like my recipes! :)
This is our go to Gochu chicken recipe. I’ve shared with all our friends, it’s a winner!
Thanks Anna for your support. Very grateful. If you like my recipe, please rate it, that will help me a lot. Thanks in advance!
Hello
Anyone knows about a Korean fish soup : Mulhoe
Raw fish soup , spicy
AMAZING RECIPE!!! Tried this tonight and it was so delicious and so easy to put together, restaurant quality. I never leave reviews but I had to say something!!!
Thank you for your lovely comment, Becky. I’m very glad that you enjoyed the chicken wings recipe.
I wish there was a way to save the recipes.
Hi Desee, you can save the recipes if you sign up with your email.
Delicious and will make again! Topped this with chopped peanuts :)
Awesome! Glad you like it.