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Flavorful Korean BBQ Chicken Wings Recipe Easy Gochujang Glaze Wings

Korean BBQ Chicken Wings - featured image
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These Korean BBQ chicken wings are baked to crispy perfection and coated in a sticky, sweet-spicy gochujang glaze. Perfect for quick weeknight dinners or parties, they offer a delicious balance of heat, sweetness, and umami.

Ingredients

Scale
  • 2 pounds chicken wings, fresh or thawed, tips removed
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon black pepper, freshly ground
  • Toasted sesame seeds, for garnish (optional)
  • Thinly sliced green onions, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
  2. Pat the chicken wings dry with paper towels to remove excess moisture. Arrange wings in a single layer on the wire rack, spacing them out so they don’t touch.
  3. Bake the wings for 35-40 minutes, flipping halfway through (around 20 minutes), until golden-brown and internal temperature reaches 165°F (74°C). Rearrange wings if needed during flipping.
  4. While wings bake, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper in a medium bowl until smooth and glossy.
  5. Once wings are done baking, transfer them to a large bowl. Pour the gochujang glaze over the wings and toss gently but thoroughly to coat each piece. Save some glaze for drizzling if desired.
  6. Return glazed wings to the baking sheet (on wire rack or foil) and bake for an additional 5-7 minutes to caramelize the glaze.
  7. Remove from oven and garnish with toasted sesame seeds and sliced green onions before serving.

Notes

Pat wings dry before baking for crispiness. Use a wire rack for even cooking and crisp skin. Flip wings halfway through baking. Save some glaze for reheating leftovers to avoid sogginess. If glaze is too thick, add a splash of water or rice vinegar. For gluten-free, use tamari instead of soy sauce and confirm gluten-free gochujang. For vegan, substitute chicken with tofu or cauliflower and adjust cooking time.

Nutrition

Keywords: Korean BBQ chicken wings, gochujang glaze, spicy chicken wings, baked wings, Korean chicken recipe, easy chicken wings, party wings

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