These Korean Chicken Wings are insanely addictive! Spicy, crispy, and full of umami, I bet you’ll never go back to having wings any other way!

Gochujang and chicken wings might not be the most common combination, but once you try it, it’s an absolute game changer! I first had these Korean Baked Gochujang Chicken Wings at a Korean Restaurant a few years ago and instantly fell in love! Since then, I always have a tub of gochujang in the fridge and this amazing dish at every party I have hosted!

If you love spicy food, then you’re going to love these Korean chicken wings! They’re insanely easy to make (like literally just three simple steps – marinate, rest, bake), and make for the perfect appetizer. Pair it with chilled beer for game nights and parties or serve it with fried rice or noodles for a complete meal. Don’t forget to make extras because these gochujang chicken wings disappear faaast 🔥

Korean Chicken Wings Ingredients

Chicken wings – opt for skin-on fresh chicken wings for maximum flavor and crispiness

Soy sauce – dark soy sauce for umami and saltiness

Gochujang – aka Korean chili paste. Delivers heat, umami, and a slight sweetness

Red chili flakes – for heat. can be adjusted according to your tolerance.

Rice vinegar – for tanginess and freshness

Honey – for sweetness to balance out the heat of gochujang and chilli flakes. honey also adds signature chicken wings stickiness

Ginger and garlic – for flavor and aroma

Oil – for brushing. Any neutral-flavored oil like vegetable, peanut, sunflower, canola, etc. will work here

Sesame seeds – used as garnish to add a mild earthy flavor and texture

What is Gochujang?

For all those who are a little stumped Gochujang is a spicy, fermented paste made from red chili, glutinous rice, fermented soybeans, and salt. And it is awesome and I’ve been adding it to everything including these Korean inspired baked chicken wings.

Frequently Asked Questions

Richa’s Top Tips

• When baking, avoid overcrowding the pan and place the wings in a single line to prevent soggy wings. If you are cooking for a crowd, bake in batches to allow the Korean chicken wings to become crispy.
• Pat the wings dry before marinating so the sauce clings better and the wings brown more evenly.
• Don’t drench the wings in oil, just a light brushing of oil is enough to make them crispy and allow browning.

Storage Tips

• Refrigeration: Store leftover wings in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a hot oven or air fryer to bring back some crispness. Avoid microwaving if possible, as it softens the skin.
• Make-ahead: You can marinate the wings up to 24 hours in advance and keep them refrigerated until ready to bake.
• Freezing: Cooked wings can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven.

Serving Ideas

• My favorite way to serve this is as an appetizer with chilled beer
• Add some stir-fried veggies, mashed potato, and gravy for a holiday dinner party
• Throw in some sautéed green beans, and serve along with fried rice or noodles for a special weeknight dinner

These chicken wings are definitely making it to the next party menu, and honestly, the one after that, and the one after that too. Because once you try these crispy, crunchy, absolutely addictive Korean chicken wings, it’s hard to imagine a gathering without sticky fingers, cold beer, and another batch on the table.

I’d absolutely love to know if you experimented with this brand new flavor and what you thought about it. Leave me a comment or tag your pictures @my_foodstory on Instagram!

Watch Korean Chicken Wings Recipe Video

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Korean Baked Gochujang Chicken Wings

Spicy, crispy, full of umami and insanely addictive Korean baked gochujang chicken wings. You’ll never go back to having wings any other way!

Course Snacks & Appetizers

Cuisine Korean

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 Portions

Calories 253kcal

Author Richa

Equipment

• Oven

Ingredients

• 1 kilogram Chicken Wings
• 1/4 cup Soy Sauce
• 4 tablespoons Gochujang Korean chili paste (Or substitute with Sriracha)
• 1 tablespoon Red Chili Flakes
• 1 tablespoon Rice Vinegar
• 3 tablespoons Honey
• 1 tablespoon Ginger minced
• 1 tablespoon Garlic minced
• Oil for brushing
• Sesame seeds for topping

Instructions

• Mix together all in the ingredients except oil in a bowl or tupperware box so that the mixture coats the wings evenly.
• Marinade for at least 2 hours in the refrigerator, or for best results, overnight.
• When ready to bake, preheat oven to 200 C/400 F.
• Line a baking sheet with foil and place the wings equidistant from each other on the sheet. Brush with oil.
• Bake for 12-15 minutes on each side, brushing with remaining marinade and oil before turning them. In the last five minutes crank up the heat and let the wings broil so that they are nice and charred. Top with some sesame seeds and serve immediately.

Video

Notes

1. Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water. 
2. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
3. The “fire” flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste.  It can be substituted with Sriracha or Thai red chilli paste. 
4. Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!

Nutrition

Calories: 253kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 609mg | Potassium: 208mg | Fiber: 1g | Sugar: 10g | Vitamin A: 177IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Korean Chicken Wings appeared first on My Food Story.

Spicy Korean Chicken Thighs in Gochujang Sauce is an intensely flavored chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!

This Korean Chicken Wings with Gochujang sauce is one of those recipes I come back to when I want big flavour but without too much effort. It’s spicy, sticky, slightly sweet, and deeply comforting, the kind of dish that feels indulgent but still very doable on a regular day. Everything happens in one pan, and most of the work is done by the marinade.

This is the kind of food I make when I want something bold and satisfying. These Korean chicken wings are great for a relaxed dinner, sharing with friends, or even meal-prepping when you’re craving something with a little attitude. It’s comforting, flavour-packed, and always a crowd-pleaser.

Korean Chicken Wings Ingredients

• Chicken – skin-on, bone-in thigh pieces work best as they stay juicy through the high temperatures
• Light soy sauce – adds umami and saltiness
• Gochujang sauce – the heart of the dish that’s responsible for the adding heat, richness, and depth of flavor
• Honey – balances out the heat, and adds a subtle sweetness
• Ginger garlic paste – for flavor and aroma
• Rice vinegar – helps add some bright, tangy flavors to balance out the heat
• Oil – I have used vegetable oil, but any neutral-flavored works
• Seasoning – salt and pepper
• Garnish – Toasted sesame seeds and green onions added a lovely nutty texture and freshness
• Chilli flakes – for extra heat. Feel free to skip if you have a low spice tolerance

Frequently Asked Questions

Richa’s Top Tips

• If you want a more sauce-y consistency, add in a little water to the pan
• Be careful while adding salt as gochujang and soy sauce already contain a fair amount of salt
• Sear on high, then cook low and slow to keep the chicken juicy
• Marinating the chicken overnight gives the best results. But if you are in a hurry, 2 hours should also do the trick

Serving Ideas

• I love serving this with candied bacon and sautéed green beans for a wholesome meal.
• You can also serve it on a bed of mashed potatoes along with stir-fried veggies for a holiday party meal
• Shred leftovers and use them in wraps or rice bowls.
• Serve it with fried rice or noodles

Storage Ideas

• Make-ahead: The chicken tastes even better the next day as the flavours deepen.
• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Reheating: Reheat gently on the stovetop with a splash of water to loosen the sauce.

This spicy Korean chicken is bold, comforting, and deeply satisfying. It’s the kind of recipe you want to make again and again and again. Rich sauce, tender chicken, and just the right amount of heat make it one you’ll want to keep in regular rotation.

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Spicy Korean Chicken Thighs in Gochujang Sauce

Spicy Korean Chicken Thighs in Gochujang Sauce – an intensely flavoured chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!

Course Main Course

Cuisine Asian, Korean

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5 portions

Calories 327kcal

Author Richa

Ingredients

• 6 Chicken Thighs skin on, bone in
• 1 1/2 tablespoons Vegetable Oil
• Toasted Sesame Seeds and Green Onions for topping

For the Marinade:

• 1/4 cup light Soy Sauce
• 2 tablespoons Gochujang spicy Korean chili paste
• 3 tablespoons Honey
• 1 tablespoon Garlic Paste
• 1 teaspoon Ginger Paste
• 2 tablespoons Rice Vinegar
• 1/2 teaspoon Chili Flakes optional
• Salt and Pepper to taste

Instructions

• Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
• Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
• Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you’d like more sauce and simmer.
• Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.

Notes

1. Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water. 
2. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer.
3. The “fire” flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste.  It can be substituted with Sriracha or Thai red chilli paste. 
4. Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!

Nutrition

Calories: 327kcal | Carbohydrates: 12g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 632mg | Potassium: 282mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

 This article was researched and written by Urvi Dalal.

The post Spicy Korean Chicken Thighs in Gochujang Sauce appeared first on My Food Story.