Baked Gochujang Chicken Wings: Crispy, Spicy, and Irresistibly Delicious!

Chicken wings are a universally loved appetizer, snack, or even main course. And while there are countless ways to prepare them, this recipe for Baked Gochujang Chicken Wings will undoubtedly become a new favorite. Combining the crispy goodness of baked wings with the bold, savory, and slightly sweet heat of gochujang (Korean chili paste), these wings are an explosion of flavor in every bite. Forget frying – baking yields incredibly crispy skin with significantly less mess and effort. This recipe provides detailed instructions and helpful tips to ensure your wings are perfectly cooked and bursting with flavor.

Why You’ll Love These Baked Gochujang Chicken Wings

• Incredible Flavor: Gochujang provides a complex and addictive flavor profile – spicy, savory, sweet, and umami-rich.
• Crispy Skin: Baking at a high temperature ensures perfectly crispy skin without the need for deep frying.
• Easy to Make: The recipe is straightforward and requires minimal active cooking time.
• Healthier Than Fried: Baking reduces the amount of fat compared to traditional fried wings.
• Crowd-Pleasing: These wings are perfect for game day, parties, or a casual weeknight dinner.

What is Gochujang?

Gochujang is a fundamental ingredient in Korean cuisine. It’s a fermented red chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process gives gochujang its unique depth of flavor, adding a subtle sweetness and a complex umami note that elevates any dish. You can find gochujang at most Asian grocery stores and increasingly in the international aisle of mainstream supermarkets. Look for brands that list ‘fermented’ on the packaging for the best flavor.

Ingredients You’ll Need

For the Chicken Wings:

• 2 pounds chicken wings: Look for wings that are relatively uniform in size for even cooking. You can use whole wings, drumettes, or wingettes (the flat part of the wing). If using whole wings, consider separating them at the joints.
• 1 tablespoon baking powder: This is the secret ingredient for achieving extra crispy skin. It helps to draw out moisture and promote browning. Make sure you’re using baking powder, not baking soda!
• 1 teaspoon salt: To season the wings and further help draw out moisture.
• ½ teaspoon black pepper: Freshly ground black pepper adds a touch of warmth and complexity.
• Optional: 1 teaspoon garlic powder, 1 teaspoon onion powder – for extra savory flavor.

For the Gochujang Sauce:

• ¼ cup gochujang: The star of the show! Adjust the amount to your spice preference.
• 2 tablespoons soy sauce: Adds saltiness and umami depth. Low-sodium soy sauce can be used to control the salt level.
• 2 tablespoons honey (or maple syrup): Provides sweetness to balance the spice and helps create a sticky glaze.
• 1 tablespoon rice vinegar: Adds tanginess and balances the flavors. Apple cider vinegar can be substituted in a pinch.
• 1 tablespoon sesame oil: Provides a nutty aroma and flavor.
• 2 cloves garlic, minced: Adds a pungent and savory note.
• 1 teaspoon ginger, grated: Adds warmth and a hint of spice.
• Optional: 1 teaspoon gochugaru (Korean chili flakes) – for extra heat.
• Optional: 1 tablespoon water – to thin the sauce if needed.

For Garnish (Optional):

• Sesame seeds
• Chopped green onions

Equipment You’ll Need

• Baking sheet
• Wire rack (optional, but recommended for extra crispy skin)
• Mixing bowls
• Whisk
• Measuring cups and spoons

Instructions

Step 1: Prepare the Chicken Wings

1. Pat the wings dry: This is crucial for achieving crispy skin. Use paper towels to thoroughly dry the wings, removing as much moisture as possible.
2. Combine dry ingredients: In a large bowl, whisk together the baking powder, salt, pepper, garlic powder (if using), and onion powder (if using).
3. Coat the wings: Add the dried wings to the bowl and toss until evenly coated with the dry mixture. Ensure every wing is covered on all sides. The baking powder will create a dry coating that helps to draw out moisture during baking.
4. Arrange on a baking sheet: Place a wire rack on top of a baking sheet. This allows air to circulate around the wings, promoting even cooking and crisping. If you don’t have a wire rack, you can bake the wings directly on the baking sheet, but they might not be quite as crispy on the bottom. Arrange the wings in a single layer on the rack or baking sheet, making sure they are not overlapping. Overcrowding the pan will steam the wings instead of baking them, resulting in soggy skin.

Step 2: Bake the Chicken Wings

1. Preheat the oven: Preheat your oven to 400°F (200°C). This high temperature is essential for achieving crispy skin.
2. Bake the wings: Bake the wings for 40-50 minutes, flipping them halfway through. The exact baking time will depend on the size of your wings and your oven. They are done when the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Use a meat thermometer to check the internal temperature in the thickest part of the wing.

Step 3: Prepare the Gochujang Sauce

1. Combine sauce ingredients: While the wings are baking, prepare the gochujang sauce. In a medium bowl, whisk together the gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Add gochugaru (if using) for extra heat.
2. Taste and adjust: Taste the sauce and adjust the ingredients to your preference. If you prefer a sweeter sauce, add more honey. If you want more spice, add more gochujang or gochugaru. If the sauce is too thick, add a tablespoon of water to thin it out.

Step 4: Toss and Finish

1. Toss the wings in sauce: Once the wings are cooked through and crispy, remove them from the oven and place them in a large bowl. Pour the gochujang sauce over the wings and toss until they are evenly coated.
2. Bake again (optional): For an extra sticky and caramelized glaze, you can return the sauced wings to the baking sheet and bake them for another 5-10 minutes, or until the sauce is bubbly and slightly charred. Watch them carefully to prevent burning.
3. Garnish and serve: Transfer the wings to a serving platter and garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!

Tips for the Best Baked Gochujang Chicken Wings

• Dry the wings thoroughly: This is the most important step for achieving crispy skin. Use paper towels to remove as much moisture as possible from the wings before coating them with the dry ingredients.
• Use baking powder: Baking powder helps to draw out moisture and promotes browning, resulting in extra crispy skin.
• Don’t overcrowd the baking sheet: Arrange the wings in a single layer on the baking sheet to ensure even cooking and crisping. If necessary, bake the wings in batches.
• Use a wire rack: Baking the wings on a wire rack allows air to circulate around them, promoting even cooking and crisping on all sides.
• Adjust the spice level: Gochujang can vary in spiciness, so adjust the amount to your preference. You can also add gochugaru (Korean chili flakes) for extra heat.
• Don’t overbake: Overbaking can dry out the wings. Use a meat thermometer to ensure they are cooked through but still juicy. The internal temperature should reach 165°F (74°C).
• Experiment with flavors: Feel free to add other ingredients to the gochujang sauce, such as a splash of rice wine vinegar, a pinch of red pepper flakes, or a dash of fish sauce for extra umami.

Variations

• Honey Garlic Gochujang Wings: Add a tablespoon of minced garlic to the gochujang sauce for a richer, more savory flavor.
• Spicy Gochujang Wings: Increase the amount of gochujang or add gochugaru (Korean chili flakes) for extra heat.
• Sesame Ginger Gochujang Wings: Add more grated ginger and sesame oil to the sauce for a more pronounced Asian-inspired flavor.
• Lemon Pepper Gochujang Wings: Add a teaspoon of lemon zest and a pinch of black pepper to the dry rub for a zesty twist.

Serving Suggestions

These Baked Gochujang Chicken Wings are delicious on their own, but they can also be served with a variety of sides:

• Rice: Steamed white rice or brown rice is a classic accompaniment.
• Kimchi: The tangy and spicy fermented cabbage provides a refreshing contrast to the rich wings.
• Asian Slaw: A crisp and refreshing slaw with a sesame ginger dressing.
• Pickled Radishes: Add a crunchy and tangy element to the meal.
• Edamame: Steamed edamame sprinkled with sea salt.
• Dipping Sauces: Offer additional dipping sauces such as ranch dressing, blue cheese dressing, or a sriracha mayo.

Make-Ahead Instructions

You can prepare the wings and the gochujang sauce ahead of time:

• Wings: You can dry-brine the wings up to 24 hours in advance. Toss them with the baking powder, salt, and pepper, and store them uncovered in the refrigerator. This will allow the skin to dry out even further, resulting in even crispier wings.
• Sauce: The gochujang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

When ready to bake, simply follow the instructions above, adjusting the baking time as needed to ensure the wings are cooked through.

Storage Instructions

• Refrigerator: Leftover wings can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the wings in the oven at 350°F (175°C) until warmed through and crispy, or in the microwave. Reheating in the oven will help to maintain the crispy skin.

Nutritional Information (Approximate, per serving)

The nutritional information will vary depending on the size of the wings and the specific ingredients used. However, a serving of 3-4 wings is estimated to contain:

• Calories: 350-450
• Fat: 20-30g
• Saturated Fat: 5-8g
• Cholesterol: 100-150mg
• Sodium: 800-1200mg
• Carbohydrates: 15-25g
• Fiber: 1-3g
• Sugar: 10-15g
• Protein: 25-35g

This recipe for Baked Gochujang Chicken Wings is a delicious and easy way to enjoy the bold flavors of Korean cuisine. With crispy skin, a sticky, savory, and spicy glaze, and minimal effort required, these wings are sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to experience the ultimate chicken wing sensation!