Korean Gochujang Chicken Wings
Experience a burst of bold flavors with these spicy Korean chicken wings, glazed with gochujang for a deliciously fiery touch.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken Wings
- 1
Combine Marinade Ingredients
In a large bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
- 2
Coat the Wings
Add the chicken wings and toss well to coat.
- 3
Refrigerate to Marinate
Cover and refrigerate for at least 1 hour, or overnight for best results.
Tip: Marinate the chicken wings overnight for maximum flavor.
Preparing the Spicy Glaze
- 1
Combine Glaze Ingredients
In a small saucepan, combine gochujang, honey, soy sauce, and rice vinegar.
Tip: Adjust the sweetness of the glaze to your preference by varying the honey amount.
- 2
Cook the Glaze
Cook over medium heat, stirring constantly, until the mixture is well-combined and thickened, about 5-7 minutes.
Tip: Make sure to reserve some glaze for serving.
- 3
Cool the Glaze
Allow it to cool slightly before using.
How to Make Korean Gochujang Chicken Wings
Total time: 2 h · Yields 4 servings
- 1
Baking the Wings
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- 2
Arranging the Chicken
Lay the marinated wings on the rack in a single layer and bake for 40 minutes, turning halfway through.
- 3
Glazing the Wings
Brush the wings generously with the spicy glaze and return them to the oven for an additional 10 minutes until caramelized.
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