These Sticky Gochujang Chicken Wings are the stuff of cravings—crispy, golden wings slicked in a sweet, tangy, and fiery Korean-inspired sauce that’s positively irresistible! Whether you’re serving them for game day, family dinner, or just a treat-yourself kind of night, they deliver bold flavor and major finger-licking joy.
Why You’ll Love This Recipe
- Maximum Crispy Factor: The wings come out of the oven with a shatteringly crisp exterior, thanks to a clever blend of flour and cornstarch—no deep-frying required!
- Bold, Korean-Inspired Flavor: Sweet, smoky, and spicy Gochujang sauce clings to every bite, igniting your taste buds with that signature umami punch.
- Easy, Everyday Ingredients: You likely have most of what you need in your kitchen already, and there’s room to play with seasonings or sauce to truly make it your own.
- Perfect for Any Occasion: These wings steal the show at parties, potlucks, or family nights—basically, any event worth celebrating with great food!
Ingredients You’ll Need
The beauty of Sticky Gochujang Chicken Wings is in the simple, bold building blocks—each ingredient is chosen to amplify flavor, crispiness, or visual appeal. Here’s a peek behind the magic so you truly know what makes these wings shine.
- Organic Chicken Wings: Go for fresh and disjointed wings—they’re perfect for coating and crisping evenly in the oven.
- Everything All-Purpose Blend: This sets the flavor foundation, offering a herby, savory backbone that lifts the chicken. Use a trusted store-bought blend, my homemade mix, or your own favorite blend—see notes below!
- Smoked Paprika: Adds a subtle warmth and smokiness, rounding out the heat from the Gochujang with a depth of flavor.
- Sea Salt: Enhances all the existing flavors and ensures every bite is punchy and well-balanced.
- All-Purpose Flour: Helps the coating adhere and delivers a satisfying crunch—don’t skip it!
- Cornstarch: The secret component for ultra-crispy skin without frying, making these wings light yet shatteringly crisp.
- Unsalted Butter: Lends richness and a silky texture to the sauce, helping everything cling in that glorious sticky layer.
- Gochujang Sauce: This is the heart and soul of the wings—fiery, sweet, umami-packed, and truly unforgettable. Use a store-bought brand or mix your own for next-level personalization.
- Sesame Seeds: Optional for garnish, but they add a nutty crunch and make these wings look extra inviting.
Variations
The brilliance of Sticky Gochujang Chicken Wings? They’re endlessly customizable! Feel free to tweak the heat, swap sauce components, or even make them gluten-free—the wings will still be the star of your table.
- Gluten-Free Option: Replace the all-purpose flour with your favorite gluten-free blend or use all cornstarch or arrowroot for that same crispy exterior.
- Sweeter Touch: Balance out the spice by adding a tablespoon of honey, maple syrup, or agave to the Gochujang sauce for extra stickiness and a touch of caramelized sweetness.
- Lighter Heat: Mix in a tablespoon or two of ketchup or mayo with the sauce to mellow the spice without losing any depth.
- Boneless Bites: Use this same method on bite-sized pieces of boneless chicken breast or thighs for a fun, fork-friendly twist!
How to Make Sticky Gochujang Chicken Wings
Step 1: Marinate and Coat the Wings
Start by patting your chicken wings dry, then toss them with the Everything All-Purpose Blend, smoked paprika, sea salt, flour, and cornstarch. You want to make sure every nook and cranny is coated—this is what guarantees that ultra-crunchy exterior we all love. For maximum flavor infusion, let the seasoned wings sit for at least 10–15 minutes, but if you have time, marinating overnight in the fridge is a game-changer.
Step 2: Arrange and Bake for Crunch
While your wings absorb those seasonings, preheat your oven to 400°F. Line a large baking sheet with parchment and place a wire rack on top—this ensures air can circulate for even crispiness. Lightly spray or oil the rack so nothing sticks. Arrange the wings in a single layer, just a bit apart. Bake for 30–35 minutes, flipping halfway if you can, until the coating is deeply golden and crunchy.
Step 3: Make the Sticky Gochujang Sauce
While your chicken wings get their crunch on, melt the butter in a skillet over medium heat. Pour in your Gochujang sauce and let everything simmer for a few minutes—the mixture should bubble and thicken a little, getting gorgeously glossy and aromatic. This is where all the magic happens; taste and adjust to your liking (maybe more honey, a pinch of salt, or splash of soy sauce!).
Step 4: Toss and Serve
Transfer your hot, crispy wings straight into the skillet with the sauce. Gently toss or fold them through until every piece is evenly glazed with that sticky, red-hot goodness. Pile them onto a serving platter, shower with sesame seeds, and serve right away while the sauce is still glossy and the wings are at peak crispiness!
Pro Tips for Making Sticky Gochujang Chicken Wings
- Wire Rack Placement: Elevating the wings on a wire rack lets heat circulate from all sides—no soggy bottoms, just even crunch all around.
- Cornstarch for the Win: Don’t skip the cornstarch in the dredge—that’s the not-so-secret trick to achieving a crispy crust in the oven rather than deep-frying.
- Sauce at the Finish Line: Always wait to sauce your wings until they’re just out of the oven so they stay crisp and don’t get soggy as they rest.
- Marinate for Depth: If you can, marinate your wings overnight. The extra time draws flavors deep into the meat and makes the final bite even more satisfying!
How to Serve Sticky Gochujang Chicken Wings
Garnishes
The finishing touch that really makes Sticky Gochujang Chicken Wings pop is a generous sprinkle of toasted sesame seeds and maybe a flurry of finely sliced scallions. For even more color and crunch, toss on a handful of fresh cilantro or thinly sliced red chili if you like it extra spicy.
Side Dishes
Complement the heat and richness of these wings with something cooling or fresh—think a crisp cucumber salad, simple steamed rice, kimchi, or even lightly dressed greens. They also love soaking up extra sauce with fluffy bao buns or sweet potato fries!
Creative Ways to Present
For parties, serve Sticky Gochujang Chicken Wings in a big pile on a rustic board surrounded by little bowls of extra sauce and cool pickled veggies. Or, for a fun twist, offer mini tongs or skewers for easy grabbing. You can also lay out garnish bowls and let guests dress up their own wings—interactive and delicious!
Make Ahead and Storage
Storing Leftovers
Keep leftover wings fresh by storing them in an airtight container in the fridge—they’ll stay delicious for up to 3–4 days. Lay parchment between layers for maximum crisp drive the next time you reheat.
Freezing
If you want some quick sticky chicken magic in your future, freeze baked and unsauced wings in a single layer, then transfer to a freezer-safe bag. Just thaw and reheat, then toss with sauce—almost like brand new!
Reheating
Pop the wings back in a 375°F oven for about 10 minutes, or until hot and sizzling. For smaller portions, a quick zap in the microwave works—but for best texture, the oven (or even an air fryer!) brings back that signature crispy edge.
FAQs
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Can I make Sticky Gochujang Chicken Wings in the air fryer?
Absolutely! Place the coated wings in a single layer in your air fryer basket and cook at 400°F for about 18–22 minutes, flipping halfway through. Once crispy, toss them in the warm Gochujang sauce as directed.
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Is Gochujang very spicy? Can I adjust the heat?
Gochujang brings a medium, layered heat with delightful sweetness. If you want your wings milder, just add a bit of honey, ketchup, or a spoonful of mayo to tone down the spice in the sauce. For even more fire, toss in a pinch of chili flakes!
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Can I use drumettes or boneless chicken for this recipe?
Yes! Drumettes, flats, or boneless skinless chicken pieces all work beautifully. Just adjust baking time for smaller or larger pieces—keep an eye out for that irresistible golden crust.
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What if I don’t have the On Everything All-Purpose Blend?
No worries—simply combine sea salt, black pepper, garlic powder, dried oregano, thyme, and parsley for a quick, flavor-packed homemade mix. Or reach for any well-loved all-purpose seasoning you have on hand.
Final Thoughts
If you’re itching to shake up your dinner routine or impress at your next get-together, these Sticky Gochujang Chicken Wings are your ticket. So cozy up, grab extra napkins, and savor every sticky-sweet, spicy bite—don’t be surprised if this recipe becomes your most-requested dish!
Print
Sticky Gochujang Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Category: Appetizer
- Method: Baking, Simmering
- Cuisine: Korean
- Diet: Gluten Free
Description
These Sticky Gochujang Chicken Wings are a delicious and flavorful twist on classic chicken wings. The combination of crispy baked chicken wings coated in a spicy-sweet Gochujang sauce is sure to be a hit at any gathering.
Ingredients
CHICKEN WINGS:
- 2 1/2 lbs. organic chicken wings, disjointed
- 2 tsps Everything All-Purpose Blend
- 1 teaspoon smoked paprika, optional
- 1 teaspoon sea salt
- 1/4 cup organic all-purpose flour
- 1/4 cup cornstarch
SAUCE:
- 2 Tbsps unsalted butter
- 2 cups Gochujang sauce
- Sesame seeds, for garnish
Instructions
- MARINATE THE CHICKEN WINGS: In a large bowl, mix chicken wings with salt, All-Purpose Blend, paprika, cornstarch, and flour. Let sit for 10-15 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and a wire rack.
- BAKE THE CHICKEN: Arrange wings on the rack and bake for 30-35 minutes.
- WHIP TOGETHER THE SAUCE + TOSS WINGS: Melt butter in a skillet, add Gochujang sauce, simmer, then toss in wings.
- Garnish wings with sesame seeds. Serve hot.
Notes
- STORAGE: Leftovers can be refrigerated for 3-4 days.
- GLUTEN-FREE OPTION: Use GF-friendly ingredients.
- HONEY: Substitute with maple syrup or Agave.
- TIPS FOR CRISPY WINGS: Refer to the post for detailed tips.
- HOMEMADE ALL-PURPOSE BLEND: Sea salt, black pepper, garlic powder, dried oregano, dried thyme, dried parsley.
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Sugar: 6g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
