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

Nothing beats the mouthwatering crunch paired with a spicy-sweet kick, which is exactly why I’m so excited to share this Crispy Gochujang Chicken Wings Recipe with you. These wings have that irresistible balance of heat, umami, and crispiness that’ll have everyone reaching for seconds (or thirds!).

A white plate holds many chicken wings covered in a sticky reddish-brown sauce with a shiny, thick texture. The wings are sprinkled with light tan sesame seeds and small green slices of scallions. The sauce looks spread unevenly, showing some crispy skin through the sauce. The background is a white marbled texture. 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 first stumbled upon this crispy gochujang chicken wings combo when I was hunting for a wing recipe that wasn’t just fried but still packed an insane amount of flavor and crunch. After a few tries, this version quickly became a staple — it’s great for game day, casual dinners, or even impressing friends at your next hangout.

Perfect Crunch Without Frying: Tossing wings in baking powder and baking them on a rack gives you that crave-worthy crispiness, no deep fryer needed.
Bold and Balanced Flavor: The gochujang sauce combines heat, sweetness, and tang, which keeps your taste buds dancing with every bite.
Simple Ingredients & Easy Prep: You don’t need crazy pantry items to nail this recipe, which means anyone can make it without stress.
Flexible to Customize: Whether you want more heat, less sweetness, or even a gluten-free version, it’s easy to tailor this recipe to your vibe.

Ingredients & Why They Work

The beauty of this recipe lies in how each ingredient plays a role — from achieving optimal crispiness to creating that signature flavor punch. Here’s a quick rundown of the key players and why I keep them in my kitchen when making these wings.

Flat lay of fresh raw chicken wings arranged neatly, a small pile of white baking powder powdery and fine, a small white bowl with coarse sea salt crystals, a small white bowl with cracked black peppercorns, a small white bowl filled with vibrant deep red gochujang paste, a small white bowl holding soft golden butter pats, a small white bowl of smooth amber honey, a small white bowl containing clear light golden mirin, a small white bowl with translucent pale rice wine vinegar, a small white bowl with dark golden sesame oil, a small white bowl filled with glossy dark soy sauce, three whole fresh garlic cloves with papery skins intact, a small piece of fresh ginger root with tan skin and a hint of orange flesh visible at a cut end, all 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 base for all the magic, make sure they’re fresh and patted dry to ensure crisp skin.
Baking Powder: Not baking soda! It’s the secret weapon that raises the pH level, helping the skin achieve that crispy texture.
Sea Salt & Black Pepper: Simple seasonings to enhance the wings’ natural flavor and balance the heat.
Gochujang: This Korean chili paste brings a spicy, slightly sweet, and umami-rich depth that makes this recipe sing.
Butter: Adds silkiness and richness to the sauce, balancing out the spice.
Honey: A touch of sweetness that rounds off the spicy punch from the gochujang.
Mirin or Rice Wine Vinegar: Brings a subtle acidity and slight sweetness (mirin) or brightness (vinegar) to cut through the flavors.
Sesame Oil: Just a drizzle for a nutty aroma that makes the wings smell irresistible.
Soy Sauce or Tamari: Provides that savory, salty backbone to the sauce.
Garlic & Ginger: Freshly minced and grated to bring aromatic warmth and zing.

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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 experimenting with this recipe, and I encourage you to do the same! Whether you want to dial up the spice or make them kid-friendly, there’s so much wiggle room to tweak and enjoy.

Variation: Sometimes, I swap out the soy sauce for coconut aminos to keep it soy-free, and it works like a charm! Also, cutting back on gochujang to 2 tablespoons makes the wings perfect for kids who can handle a tiny bit of heat.
Make it extra crispy: If you’re craving that restaurant-style crunch, pop the wings under the broiler for 2-3 minutes at the end—but keep a close eye so they don’t burn!
Seasonal Swap: In winter, I sometimes add a touch of cinnamon or smoked paprika to the dry mix for a warm, cozy spin.

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

A close-up view of a spicy chicken wing held by woman's hand with dark nails in the foreground, showing a thick layer of red sticky sauce with sesame seeds and small green onion pieces on its surface. In the background, several more chicken wings with the same sauce and sesame seeds are spread out on a white marbled surface, slightly blurred to keep focus on the single wing. The overall colors are warm reds and browns from the sauce and chicken skin, contrasted by the white marbled texture underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Wings for Maximum Crisp

Start by drying your chicken wings super thoroughly with paper towels — this is key! Any moisture on the skin will steam the wings instead of crisping them. Next, toss the wings in a large bowl with baking powder, sea salt, and black pepper. Make sure every wing gets an even coating; this dry mix is your crispy secret weapon!

Step 2: Arrange and Bake

Lay the wings out skin-side up on a wire rack over a baking sheet lined with parchment or foil (makes cleanup easier). This setup lets the hot air circulate around the wings, which ensures every side crisps up beautifully. Bake at 425°F for 30 minutes, then flip and bake for another 20-30 minutes until the skin looks golden and crunchy.

Step 3: Simmer the Gochujang Sauce

While the wings bake, mix the gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, garlic, and ginger in a small saucepan. Heat gently over medium heat and stir constantly until the sauce thickens slightly, about 4-5 minutes. This slow simmer melds the flavors and makes the sauce irresistibly glossy.

Step 4: Toss and Serve

Once wings are perfectly crispy, toss them in the warm sauce so every piece is coated evenly. Serve immediately—these babies lose their crispiness as they cool! For an extra touch, sprinkle sesame seeds and chopped green onions on top for that classic Korean touch.

Top Tip

I’ve learned a few tricks on my journey to perfecting this Crispy Gochujang Chicken Wings Recipe, and they truly make the difference between a good wing and an unforgettable one.

Dry Wings Thoroughly: Moisture is the enemy of crispiness, so pat wings dry with paper towels and even let them air-dry uncovered in the fridge for 30 minutes if you have time.
Don’t Skip the Wire Rack: Baking the wings directly on foil or a pan traps steam and makes skin soggy; the rack lets the heat circulate for that perfect crunch.
Watch Your Broil Time: Broiling at the end can add extra crisp, but wings can go from perfect to burnt in seconds. Stay close and don’t walk away.
Check Internal Temp: Use a meat thermometer to ensure wings reach 165°F internally so they're safe and perfectly cooked.

How to Serve Crispy Gochujang Chicken Wings Recipe

Gochujang Chicken Wings - Serving Suggestion

Garnishes

I’m a big fan of freshly chopped green onions and a sprinkle of toasted sesame seeds—they add a fresh crunch and nutty aroma that complement the spicy sauce beautifully. Sometimes I throw on a few thin cucumber slices to cool things down and add color to the plate.

Side Dishes

These wings pair perfectly with a simple steamed jasmine rice or a quick Korean-style slaw with cabbage, carrots, and a tangy sesame dressing. When it’s game day, I love serving them with crispy sweet potato fries and a cold beer to balance out the spice!

Creative Ways to Present

For special occasions, I like to serve these wings family-style on a big wooden board, garnished with vibrant green herbs and little dipping bowls of extra gochujang sauce and creamy ranch. It makes the whole experience feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover wings keep surprisingly well in an airtight container in the fridge for up to 3-4 days. Just be sure to cool them completely before sealing the container to avoid sogginess from steam build-up.

Freezing

I’ve frozen cooked wings before and had good results. After they’ve cooled, wrap each wing tightly in plastic wrap or foil, then place in a freezer bag. When you’re ready to eat, thaw overnight in the fridge.

Reheating

To bring back that crispy texture, I always reheat wings in a 350°F oven for about 15 minutes, flipping halfway through. Using an air fryer at 375°F for 10 minutes also works wonders. Avoid the microwave—it’ll turn your crisp wings into soggy sad wings.

Frequently Asked Questions:

Can I use baking soda instead of baking powder?

It's important to use baking powder, not baking soda, for this recipe. Baking powder helps dry out the skin and raise pH for crispiness, whereas baking soda can give a bitter taste and won't produce the same crisp effect.

How spicy is this Crispy Gochujang Chicken Wings Recipe?

The spice level comes mainly from gochujang, which is mildly spicy with a touch of sweetness. If you prefer less heat, reduce the gochujang amount or balance it with extra honey. It’s easy to adjust to your taste.

Can I prepare these wings ahead of time?

You can prep the wings and sauce components in advance, but I recommend tossing the wings in sauce right before serving to keep them crispy. Wings stored already coated tend to lose their crunch.

What’s the best way to reheat leftover wings?

To maintain crispiness, reheat wings in the oven at 350°F for 15 minutes, flipping midway, or use an air fryer at 375°F for 10 minutes. Avoid microwaving as it makes wings soggy and less enjoyable.

Final Thoughts

This Crispy Gochujang Chicken Wings Recipe is one of my all-time favorites to whip up when I want big flavor with minimal fuss. It’s a guaranteed crowd-pleaser that also happens to be straightforward enough for weeknights. Trust me, once you get that perfect batch out of the oven, you’ll be hooked — and so will everyone you share them with!