Spicy Korean Chicken Wings with Gochujang Sauce Recipe
Introduction
Spicy Korean Chicken Wings with Gochujang Sauce offer a perfect balance of heat, sweetness, and savory flavors. Crispy on the outside and tender inside, these wings make a delightful snack or appetizer for any occasion.
Ingredients
- 2 pounds chicken wings
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, then place a wire rack on top.
- Step 2: Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with vegetable oil, salt, and black pepper until evenly coated.
- Step 3: Arrange the wings in a single layer on the prepared rack. Bake for 35 minutes, flipping halfway through, until the wings are crispy and golden brown.
- Step 4: While the wings are baking, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil in a saucepan over medium heat. Stir and simmer for 2-3 minutes until the sauce slightly thickens.
- Step 5: Transfer the baked wings to a large bowl. Pour the warm gochujang sauce over the wings and toss thoroughly to coat each piece.
- Step 6: Garnish the wings with sesame seeds and sliced green onions. Serve immediately for the best taste and texture.
Tips & Variations
- For extra crispy wings, pat them thoroughly dry before tossing with oil and seasonings.
- Adjust the amount of gochujang to control the spice level according to your preference.
- Substitute honey with brown sugar or maple syrup for a different sweetness profile.
- If you prefer grilling, cook the wings over medium heat until crispy and then toss with the sauce off the grill.
- For a milder option, mix the gochujang with a little mayonnaise or yogurt before coating the wings.
Storage
Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to regain crispiness. Avoid microwaving as it may make the wings soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, you can use frozen wings, but be sure to thaw them completely and pat them dry before baking to ensure they crisp up properly.
What can I substitute for gochujang if I can’t find it?
Gochujang has a unique sweet and spicy flavor, but you can substitute it with a mix of chili paste, miso paste, and a touch of honey or brown sugar to mimic its taste.
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Spicy Korean Chicken Wings with Gochujang Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These Spicy Korean Chicken Wings are crispy, tangy, and packed with bold flavors from a homemade gochujang sauce. Perfectly baked for a healthier twist, these wings deliver the classic sweet, spicy, and savory taste of Korean cuisine in every bite, garnished with sesame seeds and fresh green onions for an added crunch.
Ingredients
Chicken Wings
- 2 pounds chicken wings
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Gochujang Sauce
- ½ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or foil, then place a wire rack on top to allow air circulation and ensure the wings become crispy.
- Prepare the Wings: Pat the chicken wings dry with paper towels to remove excess moisture. In a large bowl, toss the wings with vegetable oil, salt, and black pepper until evenly coated.
- Bake the Wings: Arrange the wings in a single layer on the prepared wire rack. Bake them for 35 minutes, flipping halfway through the cooking time to guarantee even crispiness and a golden-brown color.
- Make the Gochujang Sauce: While the wings bake, heat a saucepan over medium heat. Combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Stir constantly and let the sauce simmer for 2-3 minutes until it slightly thickens and all flavors meld.
- Coat the Wings: Once the wings are baked, transfer them to a large bowl. Pour the prepared gochujang sauce over the wings and toss well to ensure every wing is evenly coated with the spicy sauce.
- Garnish and Serve: Sprinkle the wings with sesame seeds and sliced green onions for a fresh and crunchy finish. Serve immediately while hot for the best flavor and texture.
Notes
- For extra crispy wings, you can broil them for 2-3 minutes at the end of baking but watch closely to prevent burning.
- If gochujang is too spicy, adjust the amount or add a touch more honey for sweetness.
- This recipe works well with drumettes or whole wings split at the joint.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Keywords: Korean chicken wings, spicy wings, gochujang sauce, baked chicken wings, Korean appetizer, spicy chicken recipe
