Amazing 3-Ingredient Korean Gochujang Chicken Wings

Name: Amazing 3-Ingredient Korean Gochujang Chicken Wings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Korean
Ingredients: 3 pounds chicken wings, separated into drumettes and flats, tips removed; 2 teaspoons baking powder; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 cup gochujang paste; 3 tablespoons honey; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 tablespoons water; 2 tablespoons toasted sesame seeds; 2 green onions, sliced thin

By anna Boncoeur On September 25, 2025

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If you’re looking for the ultimate party food that actually tastes like it came from a restaurant, stop right here! We are making Korean Gochujang Chicken Wings today, and trust me, these are going to change your weeknight game. I’m Anna, and I’m a passionate food lover who focuses on sharing simple and flavorful chicken recipes to make everyday cooking easier and more joyful for you.

Forget deep frying! My secret here is baking powder, which gives these wings an insane crunch. You get that perfect spicy-sweet glaze coating everything without any messy oil splatters. This recipe proves you don’t need complicated steps to get that incredible texture and flavor everyone loves.

Table Of content

Gathering What You Need for Korean Gochujang Chicken Wings

You don’t need a grocery store full of specialty items for this recipe, which is why I love it for busy evenings! We are keeping it straightforward but making sure every single ingredient pulls its weight, especially when it comes to getting that amazing crispiness. Having everything ready before you even turn on the oven makes the whole process fly by.

Don’t stress about finding everything; most of this is probably already lurking in your pantry or fridge. The key is having good quality gochujang—that’s where the real flavor magic happens!

Essential Ingredients for Crispy Korean Gochujang Chicken Wings

The dry rub is what sets us up for success here. That little bit of baking powder is our secret weapon; it dries out the skin just enough during baking so it gets super crackly. Don’t skip it!

Ingredient	Amount	Notes
Chicken Wings (drumettes/flats)	3 pounds	Make sure the tips are removed!
Baking Powder	2 teaspoons	For that incredible crispiness
Garlic Powder	1 teaspoon
Kosher Salt	1 teaspoon
Black Pepper	1/2 teaspoon
Gochujang Paste	1/4 cup	This is your heat and depth!
Honey	3 tablespoons
Soy Sauce	2 tablespoons
Rice Vinegar	1 tablespoon
Sesame Oil	1 tablespoon
Garlic	3 cloves	Freshly minced is best here
Fresh Ginger	1 teaspoon	Grated fine
Water	2 tablespoons
Toasted Sesame Seeds	2 tablespoons	For garnish
Green Onions	2	Sliced thin for color and fresh bite

Equipment Needed for Perfect Korean Gochujang Chicken Wings

You really only need a couple of basic tools. Make sure you have a good sturdy baking sheet that can handle a wire rack, as that air circulation is crucial for baking crispy wings evenly. And please, use that meat thermometer!

Large baking sheet lined with aluminum foil
Wire cooling rack (to sit on the baking sheet)
Large mixing bowl (for tossing wings)
Small saucepan (for the glaze)
Whisk or spoon
Meat thermometer (non-negotiable for safety!)

Step-by-Step Instructions for Korean Gochujang Chicken Wings

Okay, let’s get cooking! This process is broken down into four easy parts. The most important thing you can do right at the start is get those wings bone-dry. Seriously, moisture is the enemy of crispiness, so don’t rush that first step!

Preparing the Chicken for Maximum Crispiness

First things first: get your oven cranked up to 425°F. While that heats up, grab your big baking sheet and line it with foil—this saves you a ton of cleanup later. Then, place your wire rack right on top and give that rack a quick spray with cooking spray. Trust me, you want the wings lifted off the pan!

Now for the wings. Take your 3 pounds of separated wings and pat them down firmly with paper towels until they feel almost rough. I mean it—dry, dry, dry! Once dry, toss them into a big bowl. In a separate, small bowl, mix your 2 teaspoons of baking powder with the garlic powder, salt, and pepper. Sprinkle this whole dry mixture over the wings and toss them around like you mean it until every single piece has a light, even coating. Arrange them on your prepared rack, making sure they aren’t touching too much. Pop them into that hot oven for 25 minutes to start crisping up.

Baking the Wings to Golden Perfection

After that first 25 minutes, the wings should be looking pale and starting to set. Now it’s time to flip them! Use tongs so you don’t tear up the skin you’ve worked so hard to dry. Put them back in for another 20 minutes. We are aiming for that magic number: 165°F internal temperature. Always use your meat thermometer inserted into the thickest part of the drumette or flat to be 100% sure they are safe and cooked through. When they hit that temp and look golden brown, pull them out.

Creating the Spicy Sweet Gochujang Sauce

While those wings are finishing their second bake, let’s make the glaze! Grab a small saucepan and set the heat to medium. Dump in your 1/4 cup of gochujang, the honey, soy sauce, rice vinegar, sesame oil, your 3 cloves of minced garlic, the grated ginger, and the 2 tablespoons of water. Stir this constantly. You only need about 3 or 4 minutes. You’ll know it’s ready when it looks glossy, smooth, and just starts to bubble gently. As soon as it looks shiny, pull it right off the heat. Don’t let it boil hard, or the honey can burn!

Glazing and Finishing Your Korean Gochujang Chicken Wings

This is the grand finale! Transfer those piping hot, crispy wings into a large, clean bowl—make sure the bowl is big enough for tossing. Pour all that glorious, warm glaze right over the top. Toss everything gently but quickly until every single wing is dripping in that beautiful spicy-sweet coating. Immediately transfer them to your serving platter. Finish them off with a generous sprinkle of toasted sesame seeds and those bright, thinly sliced green onions. Serve these right away while they are still hot and sticky!

Why You Will Love This Recipe for Korean Gochujang Chicken Wings

These wings are an absolute winner, and honestly, they save me on busy weeknights when I need maximum flavor with minimal fuss. If you’re looking for a crowd-pleaser that feels special but takes less than an hour, this is it.

Incredible Flavor: That perfect balance of spicy heat from the gochujang and deep sweetness from the honey is addictive.
Seriously Crispy Skin: Baking powder works wonders! You get that fried-wing texture without the mess or the extra fat.
Quick Total Time: Sixty minutes from start to finish means dinner is on the table fast.
Easy Cleanup: Using foil and a rack keeps the baking sheet nearly spotless.

Tips for Success with Your Korean Gochujang Chicken Wings

I’ve made these wings more times than I can count, and I’ve learned a few things that guarantee you get that restaurant-quality crispiness every single time. When I first tried baking wings, they came out kind of rubbery, but two small changes completely transformed them. If you want more tips on getting crispy wings, check out my guide on air fryer chicken wings!

First, let’s talk about drying the chicken. It’s tedious, I know, but you absolutely must pat those wings until they feel dry to the touch. Moisture steams the skin instead of letting it brown and crisp up. I usually use half a roll of paper towels just for the wings!

Second, that baking powder is non-negotiable magic. It raises the pH level of the skin, which helps it brown faster and dry out perfectly under high heat. If you skip it, you’ll end up with soft skin, not the crunchy texture we want for these Korean Gochujang Chicken Wings.

Finally, remember that gochujang varies in heat. When I made these for my neighbor who is sensitive to spice, I cut the gochujang down to just two tablespoons and added an extra tablespoon of honey. You still get the flavor, but it’s much milder. Adjust that paste amount based on what you like, but always taste the sauce before you toss the wings! For other great chicken recipes, take a look at my baked chicken tenders.

Common Questions About Korean Gochujang Chicken Wings

It’s totally normal to have a few questions when trying a new technique, especially when baking wings instead of frying them. I’ve gathered the ones I hear most often about these spicy sweet glaze wings so you can bake with confidence! You can also find more inspiration for party foods on my Pinterest page.

Can I make these Korean Gochujang Chicken Wings ahead of time?

You absolutely can prep ahead to save time! I suggest baking the wings fully—getting them crispy and up to 165°F—and then letting them cool completely. Store the plain, baked wings in an airtight container in the fridge for up to two days. When you are ready to serve, reheat them in a 400°F oven for about 8 to 10 minutes to crisp them up again. Then, toss them in the warm glaze right before serving. Glazing them ahead of time makes them soggy, so save that step for last!

How do I control the heat level in this gochujang recipe?

The heat level for these Korean Gochujang Chicken Wings comes almost entirely from the gochujang paste. If you love heat, feel free to bump that up to 1/3 cup or even a little more. But if you’re feeding kids or just prefer milder flavors, definitely cut back. I usually reduce it to 2 tablespoons and add a tiny splash more honey or water to keep the sauce volume right. Always taste the sauce before you toss the wings! If you enjoy baking chicken, you might also like my recipe for juicy baked chicken breasts.

What if I do not have a wire rack for baking my wings?

Oh, that’s an easy fix! The wire rack is crucial because it lets air circulate all the way around the chicken, which is what gives you that all-over crispiness. If you don’t have one, you can use an upside-down metal cooling rack, or if you are in a real pinch, you can use a layer of crumpled aluminum foil placed on the baking sheet to create little “feet” for the wings to sit on. Just roll up a few strips of foil into thick logs and place them parallel on the sheet. This lifts the wings just enough to let the bottom crisp up!

Storing and Reheating Leftover Korean Gochujang Chicken Wings

Nobody likes soggy leftovers, especially when you nail the crispy texture on the first try! If you happen to have any of these delicious wings left over—which I doubt—storage is simple. Put them in an airtight container as soon as they cool down completely. We want to keep that moisture out until we are ready to reheat.

Reheating is where you bring back the crunch. Resist the microwave! The best way to revive these is definitely back in the oven. A quick blast at a higher temperature helps dry out the glaze slightly and re-crisp the skin. I find 400°F for about 10 minutes does the trick beautifully.

Storage Method	Container Type	Best Reheat Method
Refrigerated	Airtight Container	400°F Oven (10 min)
Frozen	Freezer Bag	Thaw first, then oven

Sharing Your Delicious Korean Gochujang Chicken Wings

Now that you’ve made these amazing wings, I really want to know how they turned out for you! Did your family devour them? Did you manage to save any for lunch the next day? Please take a moment to leave a rating right here on the recipe card, or drop a quick comment below. I love hearing about your kitchen victories!