why make this recipe
Spicy Korean Gochujang Wings are a fantastic dish that combines heat, sweetness, and a hint of umami. They are perfect for game days, parties, or just a cozy night in. The gochujang gives these wings a distinctive flavor that sets them apart from traditional buffalo wings. Plus, they are easy to prepare and bake, making them a hassle-free treat for everyone to enjoy.
how to make Spicy Korean Gochujang Wings
Ingredients:
- 2 lbs chicken wings
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon black pepper
- Chopped green onions and sesame seeds for garnish
Directions:
- In a large bowl, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper.
- Add the chicken wings to the marinade and ensure they are well coated.
- Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil and place a cooling rack on top.
- Arrange the marinated wings on the rack in a single layer.
- Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.
- Garnish with chopped green onions and sesame seeds before serving.
how to serve Spicy Korean Gochujang Wings
Serve these wings hot from the oven. They make a great appetizer or main dish. Pair them with some crunchy veggies like carrots and celery, and serve with a side of ranch or blue cheese dressing for dipping. They are also great served with rice or a simple salad for a more complete meal.
how to store Spicy Korean Gochujang Wings
If you have leftovers, allow the wings to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked wings for up to 2 months. To reheat, bake them in the oven at 375°F (190°C) until heated through.
tips to make Spicy Korean Gochujang Wings
- For extra crispiness, you can broil the wings for the last 2-3 minutes of baking.
- Make sure the wings are spaced out on the cooling rack so that they cook evenly and stay crispy.
- Adjust the amount of gochujang based on your heat preference. If you like it spicier, add more; if you prefer it milder, use less.
variation
You can easily adapt this recipe by adding other spices or switching up the glaze. For a tangy twist, mix in some lime juice or add a splash of hot sauce for more heat.
FAQs
Can I use frozen chicken wings?
Yes, you can use frozen chicken wings. Just make sure to thaw them completely before marinating.
Can I cook these wings on a grill?
Absolutely! You can grill the wings over medium heat. Just make sure to turn them frequently until they are cooked through.
What can I do with leftover marinade?
You should not reuse the marinade once it has been in contact with raw chicken due to safety concerns. If you want to use it, bring it to a boil to kill any bacteria before using it as a sauce.
Spicy Korean Gochujang Wings
Deliciously spicy Korean wings that combine heat, sweetness, and umami, perfect for any occasion.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 105 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
- Diet: None
Ingredients
- 2 lbs chicken wings
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon black pepper
- Chopped green onions and sesame seeds for garnish
Instructions
- In a large bowl, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper.
- Add the chicken wings to the marinade and ensure they are well coated.
- Cover and refrigerate for at least 60 minutes, or overnight for best results.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil and place a cooling rack on top.
- Arrange the marinated wings on the rack in a single layer.
- Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
For extra crispiness, broil the wings for the last 2-3 minutes of baking. Ensure wings are spaced out on the rack for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
