Korean Gochujang Chicken Wings
Spicy and Savory Korean Delight
Experience a burst of bold flavors with these spicy Korean chicken wings, glazed with gochujang for a deliciously fiery touch.
- 1 h 30 min
- 4-6
- Intermediate
Ingredients
For the Marinade
For the Spicy Glaze
For the Garnishes
Preparation
Marinating the Chicken Wings
Combine Marinade Ingredients
In a large bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
Coat the Wings
Add the chicken wings and toss well to coat.
Refrigerate to Marinate
Cover and refrigerate for at least 1 hour, or overnight for best results.
Marinate the chicken wings overnight for maximum flavor.
Preparing the Spicy Glaze
Combine Glaze Ingredients
In a small saucepan, combine gochujang, honey, soy sauce, and rice vinegar.
Adjust the sweetness of the glaze to your preference by varying the honey amount.
Cook the Glaze
Cook over medium heat, stirring constantly, until the mixture is well-combined and thickened, about 5-7 minutes.
Make sure to reserve some glaze for serving.
Cool the Glaze
Allow it to cool slightly before using.
Cooking Process
Baking the Wings
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
Arranging the Chicken
Lay the marinated wings on the rack in a single layer and bake for 40 minutes, turning halfway through.
Glazing the Wings
Brush the wings generously with the spicy glaze and return them to the oven for an additional 10 minutes until caramelized.
Plating & Serving
Korean Gochujang Chicken Wings
Korean Gochujang Chicken Wings
Plating & Serving
Arrange the glazed wings on a serving platter, sprinkle with sliced green onions and sesame seeds before serving.