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Flavorful Korean Gochujang Wings

Korean Gochujang Wings - featured image
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These Korean Gochujang wings feature a perfect balance of spicy-sweet umami heat with a toasted sesame finish, delivering crispy, juicy wings that are quick and easy to make for any occasion.

Ingredients

Scale
  • 2 pounds chicken wings, split into flats and drumettes
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 ½ tablespoons honey
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • ½ teaspoon freshly ground black pepper
  • Vegetable oil (for frying or coating if baking, such as canola or avocado oil)
  • Optional garnish: thinly sliced green onions or chopped cilantro

Instructions

  1. Rinse and pat dry 2 pounds of chicken wings with paper towels. Separate flats and drumettes if not already done. (5 minutes)
  2. In a medium bowl, combine 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 ½ tablespoons honey, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon sesame oil, and ½ teaspoon black pepper. Whisk until smooth and glossy. (5 minutes)
  3. Toss the dried chicken wings into the sauce, ensuring every piece is well coated. Let them marinate for at least 15 minutes, or up to an hour in the fridge for deeper flavor. (15-60 minutes)
  4. Preheat your cooking method: If baking, preheat oven to 425°F (220°C). If air frying, preheat to 400°F (200°C). For frying, heat oil to 350°F (175°C). (10 minutes)
  5. Cook the wings: For baking, arrange wings skin-side up on a foil-lined baking sheet with a cooling rack on top for airflow. Bake for 35-40 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F (74°C). For air frying, place wings in a single layer; air fry for 20-25 minutes, shaking basket every 5-7 minutes. For frying, fry wings in batches for about 8-10 minutes until golden brown and cooked through. Drain on paper towels. (20-40 minutes depending on method)
  6. Reserve a few tablespoons of sauce before cooking. Once wings are done, toss them in the reserved sauce for an extra glossy, sticky coating. (2 minutes)
  7. Sprinkle 2 tablespoons toasted sesame seeds generously over the wings, and add optional sliced green onions or cilantro for color and freshness. (2 minutes)
  8. Serve immediately while hot and crispy, optionally with cooling cucumber slices or steamed rice.

Notes

Pat wings dry before marinating for crispiness. Reserve some sauce to toss wings after cooking for a glossy finish. Flip wings halfway when baking to ensure even crisping. Toast sesame seeds in a dry skillet for best flavor. Use a thermometer to ensure wings reach 165°F (74°C). Store leftovers in an airtight container in the fridge up to 3 days; reheat in oven at 375°F for 8-10 minutes to maintain crispiness.

Nutrition

Keywords: Korean wings, gochujang wings, spicy wings, sesame wings, easy chicken wings, Korean appetizer, game day snack

Find it online: https://emmaoven.com/flavorful-korean-gochujang-wings-recipe-easy-perfect-toasted-sesame-snack/