Sticky Gochujang Chicken Wings Recipe

Get ready for the ultimate flavor adventure with Sticky Gochujang Chicken Wings! These wings are a little bit spicy, sweet, and packed with umami from the irresistible Korean gochujang sauce. Each bite is crispy on the outside, juicy on the inside, and generously tossed in the stickiest, most addictive glaze you can imagine.

Ingredients You’ll Need

You’ll love how the ingredients for Sticky Gochujang Chicken Wings are straightforward, but each one plays a key role. Every element—from the smoky paprika to the spicy-sweet gochujang—layers flavor, texture, or gorgeous color, making these wings irresistible.

• Organic Chicken Wings (2 ½ lbs): Fresh, quality wings crisp up and soak in all that bold flavor.
• Everything All-Purpose Blend (2 tsps): This savory seasoning infuses the wings with depth—use store-bought or homemade (see notes for the DIY blend!).
• Smoked Paprika (1 tsp, optional): Adds a subtle smoky undertone that complements the heat.
• Sea Salt (1 tsp): Enhances natural flavors and seasons the wings just right.
• Organic All-Purpose Flour (¼ cup): Helps create that perfectly crispy coating in the oven.
• Cornstarch (¼ cup): Ensures a light, crunchy texture—don’t skip this for shatteringly crisp skin!
• Unsalted Butter (2 Tbsps): The base of the sticky sauce, lending richness and shine.
• Gochujang Sauce (2 cups): The star of the show! This fermented Korean chili paste adds heat, sweetness, and depth.
• Sesame Seeds: For that signature finishing touch—nutty, toasty, and pretty!

Variations

Sticky Gochujang Chicken Wings are as fun to remix as they are to eat! Mix and match ingredients, turn up the spice or sweetness, or adjust to fit any dietary needs—this recipe absolutely thrives on your creative twists.

• Gluten-Free Version: Just swap the flour for your favorite gluten-free blend or more cornstarch, and make sure your gochujang is certified gluten-free.
• Lower Heat: Dial down the spice by blending in a tablespoon or two of honey or a splash of coconut milk to mellow things out.
• Soy-Free: Use a soy-free all-purpose blend and check your gochujang label—many brands offer soy-free versions now.
• Sticky Maple Version: Add a drizzle of maple syrup to the sauce for a touch of caramel sweetness.

How to Make Sticky Gochujang Chicken Wings

Step 1: Marinate and Coat the Wings

Start by thoroughly cleaning and drying your chicken wings—crispy skin starts here! In a large bowl, toss the wings with salt, your all-purpose seasoning, smoked paprika, flour, and cornstarch until every piece is well coated. Give these flavors at least 10–15 minutes to mingle, or (pro tip!) marinate them overnight for extra savoriness.

Step 2: Bake Until Golden and Crisp

Lay your coated wings on a parchment-lined baking sheet fitted with a wire rack—this guarantees maximum crisping all around. Spray the rack generously with oil so the wings won’t stick. Bake at 400°F for 30–35 minutes, turning once if you like, until they’re gloriously golden and crispy.

Step 3: Make the Sticky Gochujang Sauce

While the wings bake, melt butter in a skillet and stir in the gochujang sauce. Bring it to a gentle boil and let it simmer for a couple of minutes—you want it glossy, thickened, and deeply aromatic.

Step 4: Toss to Coat and Garnish

Now for the best part! Add the crispy wings directly into your hot sauce and toss until every nook and cranny is lacquered with that sticky, spicy, sweet goodness. Sprinkle sesame seeds over for the grand finale and serve them up while they’re piping hot.

How to Serve Sticky Gochujang Chicken Wings

Garnishes

The finishing touch for your Sticky Gochujang Chicken Wings is a generous sprinkle of toasted sesame seeds and, if you love a pop of color, some very thinly sliced green onions. A few chopped chives or a dusting of extra smoked paprika also look stunning and add an extra layer of flavor.

Side Dishes

These bold wings shine with classic sides like chilled cucumber salad, pickled daikon, or a refreshing Asian slaw. For heartier meals, serve over steamed jasmine rice or with sweet potato fries for a mouthwatering sweet-and-spicy combo.

Creative Ways to Present

Make Sticky Gochujang Chicken Wings the star at your next party by stacking them high on a platter with parchment cones for easy grabbing. Or, make mini “wing tacos” by tucking them into lettuce cups with some quick-pickled veggies. For an intimate meal, plate in a shallow bowl sprinkled with black and white sesame seeds for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Sticky Gochujang Chicken Wings (lucky you!), pop them in an airtight container and refrigerate for up to 3–4 days. The flavors only deepen as they sit, making next-day snacking a genuine treat.

Freezing

These wings freeze surprisingly well! Arrange them on a tray and freeze until solid, then transfer to a freezer bag for up to 2 months. For best results, leave off the garnishes until just before serving.

Reheating

To reclaim that finger-licking crispiness, reheat Sticky Gochujang Chicken Wings in a 375°F oven for about 10–12 minutes. A quick zap in the microwave is fine for softer wings, but the oven is truly the way to go for crunch.

FAQs

Final Thoughts

If you’re craving something bold, crave-worthy, and just downright fun, give these Sticky Gochujang Chicken Wings a spot at your table. They’re a guaranteed conversation starter and will have everyone coming back for seconds—don’t be surprised if these disappear before you sit down! Enjoy every glossy, spicy-sweet bite, and don’t forget to share your delicious creations with friends and family.

Sticky Gochujang Chicken Wings Recipe

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• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 Servings 1x
• Category: Appetizer
• Method: Baking, Simmering
• Cuisine: Korean
• Diet: Gluten Free

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Description

These Sticky Gochujang Chicken Wings are the perfect combination of sweet, savory, and spicy flavors. Crispy chicken wings are coated in a delicious homemade Gochujang sauce that will leave you craving for more. A crowd-pleasing dish that’s great for parties or a tasty weeknight dinner!

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Ingredients

Units USM Scale 1x2x3x

CHICKEN WINGS:

• 2 1/2 lbs. organic chicken wings, disjointed
• 2 tsps Everything All-Purpose Blend
• 1 teaspoon smoked paprika, optional
• 1 teaspoon sea salt
• 1/4 cup organic all-purpose flour
• 1/4 cup cornstarch

SAUCE:

• 2 Tbsps unsalted butter
• 2 cups Gochujang sauce
• Sesame seeds, for garnish

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Instructions

1. MARINATE THE CHICKEN WINGS: In a large bowl, mix chicken wings with salt, All-Purpose Blend, smoked paprika, cornstarch, and flour. Let it sit for 10-15 minutes.
2. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and a wire rack. Bake the chicken wings for 30-35 minutes until crispy.
3. WHIP TOGETHER THE SAUCE + TOSS WINGS: Melt butter in a skillet, add Gochujang sauce, bring to a boil, then simmer. Toss crispy wings in the sauce until coated. Garnish with sesame seeds.
4. Serve immediately with your favorite side or dipping sauce.

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Notes

• STORAGE: Leftovers can be refrigerated for 3-4 days. Reheat in oven or microwave.
• GLUTEN-FREE OPTION: Ensure sauce ingredients are GF-friendly and use GF flour or arrowroot starch.
• HONEY SUBSTITUTE: Maple syrup or Agave can replace honey.
• TIPS FOR CRISPY WINGS: Refer to the post for additional tips.
• HOMEMADE ALL-PURPOSE BLEND: Sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.

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Nutrition

• Serving Size: 1 Serving
• Calories: 380
• Sugar: 4g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 95mg