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Sticky, juicy, and crazy addictive, these spicy Korean chicken wings are coated with a sweet and savory gochujang sauce that will have you licking your fingers in delight! It's a nice twist on the classic buffalo wings that you probably have had one too many times.
All things spicy are my jam and gochujang is one of my all-time favorites! And it doesn’t matter where you put it because it just makes everything taste so much better. Trust me, it’s that good!
Those who love bold, spicy flavors like me will find their new favorite thing in this Korean-style chicken wings recipe. The perfect combination of heat, sweetness, and tanginess makes these wings one of the best finger foods you will ever have!
Want more flavor options? Make my Korean Fried Chicken, and Vietnamese Chicken Wings for your next party!
Why You’ll Love This Recipe
- Signature Korean flavors. These chicken wings are coated in spicy, sticky, and delicious gochujang sauce. It’s classic, bold, and undeniably addictive, so you won’t regret serving these at your next get-together!
- Healthier. Your usual buffalo wings are coated in a buttery sauce and then deep-fried, but this recipe is baked with just salt and pepper, so it has way less fat and calories.
- Perfect for sharing. It’s so easy to double or triple this recipe for a crowd. Make a big batch of these wings to enjoy during game nights, last-minute potlucks, or lazy weekend dinner parties!
What Is Gochujang
Gochujang is a fermented Korean red pepper paste made from chili peppers, glutinous rice, fermented soybeans, and salt. It has a deep red color and a thick consistency, with a funky, savory, slightly sweet flavor.
This spicy paste is often used in Korean cuisine to add heat and depth of flavor to dishes such as stews, marinades, and sauces. It’s actually one of my must-haves in the kitchen and I use it a lot for Korean dishes like bulgogi, tteokbokki, bibimbap, kimchi jiigae, and many more.
Ingredients
- 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.
- Soy sauce – adds a nice umami flavor to the sauce.
- Sugar – for a touch of sweetness to balance out all the complex flavors.
- Apple cider vinegar – provides a bit of acidity to cut through the richness of the wing sauce.
See the recipe card for full information on ingredients.
Variations
- Air fryer. If you don’t have an oven at home, you can use an air fryer to cook the wings!
- Yangnyeom sauce. Make some Yangnyeom chicken by tossing the wings in a tangy and spicy sauce made with gochujang, ketchup, honey, and other seasonings. Enjoy it with a glass of beer like how Koreans do it!
- Chicken tenders. Use this Korean chicken wing sauce as a dipping sauce for chicken tenders or nuggets! It’s an easy and delicious alternative to the usual ranch dip.
How To Make This Recipe
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:
Step 1: 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.
Step 2: 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.
Step 3: Toss the baked chicken wings in the sauce and coat well. Garnish with sesame seeds and scallions. Serve immediately.
Helpful Tips
- Preheat the oven to 450°F while you prepare the wings and sauce. Since we’re not using flour, cornstarch, or baking powder (although you can if you want to), these wings should be baked at a high enough temperature to achieve the perfect texture.
- Coat the chicken wings with the gochujang sauce while they are still hot. It helps the sauce stick better to the wings, giving them that delicious sticky texture.
- If you’re not a big fan of heat, reduce the amount of gochujang or gochugaru in the sauce. But if you live for 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, 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 This Recipe
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
- Preheat the oven to 450°F while you prepare the wings and sauce. These chicken wings should be baked at a high enough temperature to achieve the perfect texture.
- Coat the chicken wings with the gochujang sauce while they are still hot. It helps the sauce stick better to the wings, giving them that delicious sticky texture.
- If you’re not a big fan of heat, reduce the amount of gochujang or gochugaru in the sauce. But if you live for spice, feel free to add more chili powder for an extra kick.
- Watch the cooking video for a step-by-step guide.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great!!! I will try it now.
Tried this recipe and I love it…
This is the best Korean BBQ ribs I’ve ever had. So easy to make too!
This is the best Korean BBQ ribs I’ve ever had. So easy to make too!
Really good! I used honey instead of sugar and added ginger, but otherwise followed the recipe!
Awesome!
My child and I made this last night and it was the bomb! Tha sauce- delicious! We will make this again and again
Thank you for the recipe.
Awesome!
Awesome! Absolutely delicious and easy to make…great recipe! Thanks for sharing
I made these tonight using leftover cooked wings from Costco, there were fabulous thank for this amazing recipe!
Hi Sabrina, thanks for trying my spicy Korean chicken wings recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Really good take on Korean wings. I hadn’t tried baking them before and discovered an additional tip by complete accident. I too had been concerned about cooking at 450 for 45 minutes, but when I pulled them out they weren’t as crisp as I wanted. I ended up tossing in the sauce but leaving some extra behind. Put the wings back under the broiler for an additional minute on each side, pulled them out and tossed again with the remaining sauce. Turned out fantastic and perfectly crisp.
Thanks for sharing your tip! :)
Followed your broiler tip…perfect! Thanks!
I made these twice for my son who loves spicy wings. They were a huge hit. Certainly spicy for a lot of people, so go easy on the sauce if unsure. In the same large batch, I made a few less spicy ones.
Awesome thanks for trying my spicy Korean chicken wings.
These wings are absolutely incredible. A nice switch from Buffalo wings. I made 8 pounds of these for a group of 5 and they were gone in 10 minutes. They are crunchy on the outside and super tender and juicy on the inside.
Don’t let the oven temperature or length of time scare you. Just follow the recipe and you won’t be disappointed.
Hi Roger, so happy to read your comment. You just made my day!! Please try more recipes on my site, they are all delicious: https://www.666630.xyz/recipe-index-gallery/