gochujang wings

Baked Korean Hot Wings (Gochujang Wings) are spicy, sweet, and savory! The concentrated flavor comes from a sticky Korean-inspired glaze as well as a marinade made with bold ingredients like gochujang, soy sauce, honey, and more. Spice up game day with these baked hot wings!

Baked Korean Hot Wings (Gochujang Wings) Recipe

chicken wings

gochujang (Korean Chili Paste)

soy sauce

rice vinegar

honey

ginger

garlic (diced)

salt

black pepper

½ of the marinade, above

cilantro

scallions (thinly sliced)

sesame oil

unsalted butter

lime

scallions and lime juice (for garnish)

Combine

In a medium bowl, combine the gochujang, soy sauce, rice vinegar, agave, ginger, garlic, salt, and pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container and place in the refrigerator.

Marinate

Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight.

For the Marinade

Preheat

Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Arrange

Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.

Bake

Bake the wings for 40 minutes, rotating the pan after 20 minutes.

Brush

After 40 minutes, remove the wings from the oven and liberally brush both sides of the wings with the glaze (below).

Cook

Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.

Cool

Transfer the wings to a serving tray and let cool for 5 minutes.

Serve

Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy!

For the Wings

Heat

While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add the cilantro, 2 thinly sliced scallions, sesame oil, ground black pepper, honey, butter, and lime juice. Taste and if needed, season with additional salt, pepper, and honey.

Simmer

Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.

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The most viewed gochujang wings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine