Korean Chicken Wings
Gochujang-Glazed Chicken Wings with Sesame Crunch
High-heat roasting transforms these wings into golden, crackling perfection before they meet their glossy, sweet-spicy gochujang coating. The sauce strikes that addictive Korean balance where heat meets sweetness, clinging to every crispy ridge.
KoreanAsianDinnerComfort FoodBaking
Ingredients
- 2½ lbchicken wings, wingettes and drumettes
- salt
- ground black pepper
- 3 clovegarlic, minced
- 3 tbspKorean red chili pepper paste (gochujang)
- ½ tspKorean chili powder (gochugaru)
- 2 tbspsoy sauce
- ½ tbspapple cider vinegar
- 2 tbspsugar
- 2 tbspwater
- 1 tspsesame oil
garnish
- white sesame seeds
- scallions, chopped
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper. Season the wings generously with salt and pepper, then arrange them skin-side up on the prepared sheet. Roast for 40-45 minutes until the skin is deeply golden and the juices run clear when pierced — the high heat is what creates those irresistible crispy edges.⏱ 45 min
- While the wings roast, whisk together the garlic, gochujang, gochugaru, soy sauce, apple cider vinegar, sugar, water, and sesame oil in a small saucepan. Set over low heat and stir constantly until the sugar dissolves and everything melds into a glossy, cohesive sauce. Remove from heat once it's smooth and fragrant.
- Transfer the hot wings to a large bowl and pour the warm sauce over them, tossing until each wing is thoroughly coated in that sticky, amber glaze. Sprinkle with sesame seeds and chopped scallions, then serve right away while the wings are still crackling hot.