These Gochujang Glazed Chicken Wings deliver an unbeatable combination of extra-crispy skin and a glossy Korean sweet-and-spicy glaze. Made with fermented Korean red pepper paste (Gochujang), honey, soy sauce, and sesame oil, these wings are perfect for game day, appetizers, or weeknight dinners.
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 25 minutes (Air Fryer) / 45 minutes (Oven)
- Total time: 40 minutes
- Servings: 4
Ingredients
1. Crispy Wings Prep
- 2 lbs (900g) chicken wings (flats and drums separated)
- 1 tbsp aluminum-free baking powder (essential for deep-fry crunch in the oven/air fryer)
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
2. Sticky Gochujang Glaze
- 3 tbsp Gochujang (Korean red pepper paste)
- 3 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 tbsp unsalted butter
3. Garnish
- 1 tbsp toasted sesame seeds
- 2 tbsp green onions, thinly sliced
Instructions
1. Prep & Dry the Wings
Pat the chicken wings completely dry with paper towels to remove excess surface moisture. In a large bowl, toss the wings with baking powder, garlic powder, salt, and black pepper until lightly and evenly coated.
2. Cook the Wings (Choose Method)
- Air Fryer Method: Arrange wings in a single layer in your air fryer basket. Cook at 380°F (193°C) for 20 minutes, flipping halfway. Increase temperature to 400°F (200°C) for an extra 5 minutes until ultra-crispy and golden.
- Oven Baked Method: Preheat oven to 425°F (220°C). Arrange wings on a wire baking rack set inside a foil-lined baking sheet. Bake for 40 to 45 minutes, flipping halfway, until browned and crispy.
3. Make the Gochujang Glaze
While the wings are cooking, combine Gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium-low heat. Simmer for 3 to 4 minutes until warm and bubbling. Remove from heat and stir in the butter until melted and glossy.
4. Toss & Serve
Transfer hot cooked wings into a large mixing bowl. Pour the warm Gochujang glaze over the wings and toss until every wing is sticky and fully coated. Plate immediately and garnish with toasted sesame seeds and sliced green onions
