Baked Korean Gochujang Wings tossed in a homemade sweet and spicy gochujang sauce.  Ginger, garlic, soy, and sesame oil seasoned wings sit in a buttermilk bath before getting tossed in flour and cornstarch, then transferred to oven to bake until golden and crispy. Finish them off with a good sprinkle of sesame seeds and scallions before serving.

Game Day is calling and asking for its favourite food- wings! I’ve decided to whip up an amazing batch of Korean inspired baked wings with the most amazing sweet, tangy and little bit spicy sticky sauce. This is the exact same sauce as my most recent recipe- Korean Fried Chicken Sandwich , except its poured over oven baked wings.  Its an extremely versatile sauce and can be used for many different recipes. I.e. over fried chicken for sandwiches or bowls, wings, cauliflower, and even fish.

Since I dived deeper into gochujang in my previous recipe post, I’ll just stick to the details for the wings here. I like to pat them dry, dry rub them and soak them in a bit of buttermilk or water for 30 minutes to an hour before coating in the dry dredge. The wings are tossed in salt, pepper, garlic powder, onion powder, paprika, cayenne, grated ginger, minced garlic, soy sauce, fish sauce and sesame oil. This will ensure you infuse those Asian flavours more into the wings and make them standout even more.

I’m not much for measuring or being precise with my ingredients, I really do eyeball a lot of it and go by the look and then taste as it cooks. For instance, I make sure there’s plenty of seasoning by tossing the wings first in everything that’s dry and seeing if each one is nice and coated. If not, I’ll add a little more and then move to the wet ingredients and give it all a final toss. For my dry dredge I used half all-purpose flour and cornstarch. If you have potato flour or rice flour you’d prefer to use instead that’s fine. Line the wings up on an oil seasoned wire rack and bake them flipping once 15-20 minutes aside until golden. For extra crispy, toss the wings in the sauce once finished cooking and broil them for about 2 minutes.

The sauce only takes a few minutes and is prepared in a saucepot on the stove. Stir all the ingredients together and allow it to come to a gentle boil. Continue to stir as it thickens and once ready, pour it overtop the wings. Toss fully until each is well coated and you’re done. Finish with some sesame seeds and scallions for garnish.

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Print Recipe

Korean Gochujang Wings

Oven baked Korean Gochujang Wings tossed in a homemade sweet and spicy gochujang sauce served with sesame seeds and scallions.

Prep Time35 minutes mins

Cook Time35 minutes mins

Course: Appetizers

Cuisine: korean

Keyword: baked, chicken wings, game day, gochujang, korean, superbowl

Ingredients

• 2 lbs chicken wings
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 1/3 cup buttermilk
• 2/3 cup all-purpose flour
• 2/3 cup cornstarch
• 1 tbsp baking powder
• vegetable oil
• sesame seeds
• scallions chopped

Gochujang sauce

• 1/3 cup gochujang paste
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp lime juice
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 1 tbsp honey warmed
• 1/4 cup water

Instructions

• For the wings: Pat dry with paper towel and add to a large bowl. Toss with spices, soy sauce, fish sauce, ginger, garlic and sesame oil. Stir again with the buttermilk and cover with plastic wrap. Refrigerate for 30 minutes- 1 hour for flavours to develop.
• Preheat the oven to 425 degrees F. Line a large baking tray with a wire rack and coat with cooking oil for non-stick.
• Combine the flour, cornstarch and baking powder together. Remove the wings from the wet marinate and toss in the dry dredge ensure to fully coat each side. Place on wire rack leaving a small gap between each wing. Drizzle with some vegetable oil and bake 15-20 minutes on each side until golden and crispy.
• To make the sauce: combine all the ingredients in a saucepot, simmer on low and bring to a gentle boil after a few minutes. Stir until thickened and begins to bubble, about 6 minutes.
• Once the wings are ready, toss with the sauce and finish with sesame seeds and scallions. Enjoy!