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Crispy Gochujang Honey Chicken Wings

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These crispy baked chicken wings are coated in a sweet and spicy gochujang honey glaze, delivering a perfect balance of crunch and juicy flavor. Easy to make and great for game days or casual dinners.

Ingredients

Scale
  • 2 pounds chicken wings, separated into flats and drumettes, skin-on
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 3 tablespoons gochujang paste
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, finely minced
  • 1 teaspoon sesame oil
  • Optional: 1 teaspoon freshly grated ginger
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat the oven to 425°F (220°C). Position a rack in the middle to ensure even heat circulation.
  2. Pat the chicken wings dry with paper towels. In a medium bowl, toss the wings with 1 tablespoon baking powder and 1 teaspoon salt until evenly coated.
  3. Place a wire rack on a rimmed baking sheet and lay the wings out in a single layer, making sure they are not touching.
  4. Bake the wings for 25 minutes, then flip and bake for another 20 minutes or until golden and crispy.
  5. While the wings bake, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a small bowl. Add ginger or chili flakes if using.
  6. Transfer baked wings to a large bowl, pour the glaze over, and toss gently to coat each wing evenly. Warm the glaze slightly if it seems too thick.
  7. Optional: Place glazed wings back on the rack and broil for 2-3 minutes for extra caramelization, watching closely to avoid burning.
  8. Serve immediately, garnished with toasted sesame seeds or sliced green onions if desired.

Notes

Pat wings very dry before coating to ensure crispiness. Use baking powder, not baking soda, for best results. Baking on a wire rack allows air circulation and fat to drip away, creating a crunchier skin. If you don’t have a wire rack, flip wings halfway through baking. Warm glaze slightly if too thick before tossing. Broil glazed wings briefly for caramelization but watch closely to avoid burning. For gluten-free, substitute soy sauce with tamari or coconut aminos. Air fryer option: cook at 400°F (200°C) for 20-25 minutes, shaking halfway through.

Nutrition

Keywords: chicken wings, gochujang, honey, spicy glaze, crispy wings, baked wings, Korean chicken wings, game day recipe

Find it online: https://forkifyfun.com/crispy-gochujang-honey-chicken-wings-recipe-easy-sweet-spicy-glaze/