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Korean Gochujang Wings Recipe Easy Sticky Sweet Glaze for Game Day

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These Korean gochujang wings feature a sticky sweet glaze with a perfect balance of spicy heat and smoky sweetness, making them ideal for game day or family gatherings. Crispy on the outside and juicy inside, they are quick and easy to prepare.

Ingredients

Scale
  • 2 pounds (900g) chicken wings, separated into flats and drumettes
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1 tablespoon brown sugar
  • Salt and black pepper, to taste
  • Optional garnishes: toasted sesame seeds, sliced green onions

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to reach temperature for about 10 minutes.
  2. Pat the chicken wings dry with paper towels to ensure crispy skin. Season lightly with salt and black pepper, tossing in a large bowl.
  3. Arrange wings on a wire rack over a rimmed baking sheet, spacing them out for air circulation. If no rack is available, place wings directly on a parchment-lined baking sheet and plan to flip halfway through cooking.
  4. Roast wings for 35-40 minutes, flipping at the 20-minute mark. For extra crispiness, broil for the last 2-3 minutes while watching closely to avoid burning.
  5. While wings roast, prepare the glaze by combining gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar in a small saucepan over medium heat.
  6. Simmer the glaze gently for 5-7 minutes, stirring occasionally until slightly thickened and glossy.
  7. Once wings are done, transfer them to a large bowl and pour the warm glaze over. Toss gently with tongs to coat evenly.
  8. Serve immediately, garnished with toasted sesame seeds and sliced green onions.

Notes

Pat wings dry thoroughly to ensure crispiness. Use a wire rack for even cooking and fat drainage. Simmer glaze gently to thicken and meld flavors. Toss wings while glaze is warm for best coating. Broil at the end for extra crispiness but watch closely to prevent burning. Glaze can be made ahead and warmed before use. For gluten-free, substitute soy sauce with tamari. Honey can be swapped with maple syrup for different sweetness. Adding orange juice to the glaze adds a citrus lift.

Nutrition

Keywords: Korean wings, gochujang wings, sticky wings, game day recipe, spicy wings, sweet glaze, Korean BBQ, easy wings

Find it online: https://flurpchef.com/korean-gochujang-wings-recipe-easy-sticky-sweet-glaze-for-game-day/