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Sticky, Delicious Honey Gochujang Wings! Crispy straight from the oven, tossed in a sweet and umami-ladened honey garlic Gochujang sauce. Sprinkle with sesame seeds and these are sure to be a hit!
Chicken Wings!
Sesame Gochujang wings have become my husband’s favorite football watching food.
They’re sticky, coated with a sweet and slightly spicy sauce and they come straight out of the oven – not the fryer!
In fact, you can even make Gochujang Wings in your air fryer.
Ever since I made my Sticky Gochujang Chicken recipe that so many of you loved, I’ve been looking for other ways to use it. It’s a pleasant level of spiciness so don’t let that deter you from trying this recipe.
Serve them with steamed broccoli or my air fryer broccoli and some fluffy white rice for a full meal.
Ingredients for Gochujang Wings
- Chicken Wings: Start by grabbing some wings. You’ll want to have your butcher halve them at the joint so that they all cook up evenly. Feel free to use all drumsticks or all flats if you like!
- Seasonings: I use baking powder, garlic powder, white pepper, and kosher salt to season the wings and let them dry out in the refrigerator overnight.
- Butter: we’ll need a little butter for the sauce.
- Fresh Garlic: adds plenty of garlicky flavor.
- Gochujang paste: can be found in the international aisle of most mainstream grocery stores these days.
- Sesame oil: I use toasted sesame oil to give this the most delicious flavor.
- Honey: adds sweetness to the gochujang wing sauce.
- Low Sodium soy sauce: adds the sodium we need for the recipe. I like to use the low sodium kind so I can control the salt content. Just 1 tablespoon here.
- Rice vinegar: Is my acid of choice for this recipe. Feel free to swap with apple cider vinegar if you don’t have rice vinegar. It’s what I use for my firecracker chicken wings as well.
- Sesame seeds or green onions: used as a garnish for the recipe.
Making Honey Gochujang Wings
- Season and allow the wings to rest. This step really elevates your wings. Start by patting the wings dry with paper towel. Season both sides with the baking powder, garlic powder, white pepper, and the kosher salt. Place the wings on a wire rack and place them in the fridge to dry out.
- Before baking. Remove the wings from the fridge for 30 minutes while the oven preheats.
- Prep. Place foil in a baking sheet, then top with a wire rack and place the wings on the rack.
- Bake the wings. Bake in the wings until golden, flipping around the halfway mark.
- Make the sauce. Melt the butter in a saucepan over medium heat. Add the garlic and saute it before adding the remaining sauce ingredients. Bring to a simmer, then remove from the stove.
- Toss the wings. Once the wings are done, place the wings in a large bowl, preferably metal. Then drizzle the sauce over the wings and toss topcoat them. You can pop the wings back in the oven for another 2-3 minutes to get the sauce to stick nicely to the wings. Serve topped with sesame seeds and green onions sprinkled on top.
If you like these wings, you might also like:
- Sticky Firecracker Wings
- Super Crispy Garlic Parmesan Wings
- Golden Lemon Pepper Wings
- Crispy Air Fryer Chicken Tenders
- Garlic Parmesan Chicken Skewers
Incredible Honey Gochujang Wings
Sticky, Delicious Honey Gochujang Wings! Crispy straight from the oven, tossed in a sweet and umami-ladened honey garlic Gochujang sauce. Sprinkle with sesame seeds and these are sure to be a hit!
Equipment
Ingredients
Seasoning
- 2 ½ pounds chicken wings halved at the joint
- 1 tablespoon baking powder aluminum free
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ½ teaspoon kosher salt
Gochujang Sauce:
- 2 tablespoon butter
- 4 cloves garlic grated
- 3 tablespoons Gochujang paste
- 1 tablespoon toasted sesame oil
- 2-3 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- Sesame seeds and green onions for topping
Instructions
- IF TIME PERMITS: pat wings dry with a paper towel. Combine the baking powder, salt, pepper, and garlic powder, in a bowl. Season wings evenly all over. Place a wire rack on a baking sheet. Spread the wings out on the rack. Place in the refrigerator, uncovered, on the bottom shelf overnight for best results or at least 45 minutes, if possible.
- REMOVE: Make sure to remove them from the fridge 30-40 minutes before baking.
- PREP: Position a rack in the upper third of the oven. Preheat the oven to 475ºF. Line a baking sheet with foil, then place a wire rack on top of the baking sheet. Spray the wire rack with cooking spray to keep the wings from sticking to it. Place the wings skin side up on the wire rack.
- BAKE: Bake the wings for 28-38 minutes, depending on the size of the wings, flipping them after the first 18 minutes until they’re golden and cooked through. See notes for air fryer directions.
- SAUCE: In a saucepan, melt the butter over medium heat. Add the garlic and saute it for 45-60 seconds or until fragrant. Add the Gochujang paste, toasted sesame oil, honey, soy sauce, and rice vinegar and whisk to combine. Once the sauce gains a simmer, turn the stove off.
- TOSS: Pour the sauce into a large metal bowl, add the wings and toss to coat.
- OPTIONAL: You can place the wings under the broiler if you want to give them a bit more color for a few seconds, I typically do. Then top with sesame seeds, green onions, and serve.
Notes
- Air fryer: Preheat the air fryer to 400ºF, when hot add a single layer of wings (making sure to not overcrowd the basket. It’s better to do this in batches than all at once!) Bake for 16-22 minutes depending on their size, flipping the wings around the halfway mark. I usually let them go slightly longer with the skin side up for more color!
Nutrition
Calories: 317kcal | Carbohydrates: 10g | Protein: 19g | Fat: 22g | Fiber: 0.2g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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