Flavorful Gochujang Glazed Sticky Chicken Wings
These sticky, spicy-sweet gochujang glazed chicken wings are quick, easy, and perfect for parties or casual dinners. The glaze caramelizes to a glossy finish, balanced with toasted sesame seeds and fresh scallions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings (about 6 wings per serving) 1x
- Category: Appetizer
- Cuisine: Korean
Ingredients
- 2 pounds (900g) chicken wings, whole or separated into drumettes and flats
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons toasted sesame seeds
- 3 scallions, thinly sliced
- Vegetable oil for frying or roasting
Instructions
- Pat 2 pounds (900g) of chicken wings dry with paper towels. Separate into drumettes and flats if desired. Set aside.
- In a small saucepan over medium heat, combine 3 tbsp gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, minced garlic, and grated ginger. Stir well and bring to a gentle simmer. Cook for about 5 minutes until slightly thickened and glossy. Remove from heat and set aside.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack and lightly brush or spray with vegetable oil.
- Roast wings for 25 minutes, flipping halfway through, until golden and starting to crisp. If no wire rack, turn wings more frequently.
- Remove wings from oven and toss gently in the warm gochujang glaze until fully coated.
- Place glazed wings back on the wire rack and roast for another 8-10 minutes to caramelize the glaze.
- Sprinkle toasted sesame seeds and sliced scallions over the wings just before serving.
Notes
Dry wings thoroughly for crispiness. Simmer glaze gently to avoid burning. Use a wire rack for even roasting and fat drainage. If wings brown too quickly, reduce oven temperature by 25°F. For frying, cook wings at 350°F for 8-10 minutes, then toss in glaze and broil 2-3 minutes to set sauce. Toast sesame seeds in a dry pan until fragrant. Scallions add freshness and crunch. Can substitute tamari for soy sauce for gluten-free, and maple syrup for honey for vegan version.
Nutrition
- Serving Size: About 6 wings per se
- Calories: 320
- Sugar: 8
- Fat: 20
- Carbohydrates: 12
- Protein: 25
Keywords: gochujang chicken wings, sticky wings, spicy wings, party wings, Korean chicken wings, easy chicken wings, glazed wings