Sticky Glazed Gochujang Chicken Wings
Sticky gochujang chicken wings are crispy baked wings coated in a sweet, spicy, and savory Korean-inspired glaze. They are bold, addictive, and incredibly easy to make at home using simple pantry ingredients.
Ingredients
- 2 pounds chicken wings, split and tips removed
- ⅓ cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 1½ tbsp rice syrup
- 1 tbsp brown sugar
- 1 tbsp gochujang
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 3 cloves garlic finely minced
- 1 tbsp fresh ginger grated
Instructions
- In a medium bowl, whisk together the soy sauce, rice syrup, brown sugar, gochujang, rice vinegar, hoisin sauce, sesame oil, garlic, and ginger until smooth.
- Pat the chicken wings dry with paper towels. Add them to a large bowl or bag and pour the marinade over the wings. Toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
- Oven Method. Preheat the oven to 400°F and line a baking sheet with parchment paper or place a wire rack over a baking sheet. Arrange the wings in a single layer and bake for 35–40 minutes, flipping halfway through, until golden and caramelized.
- Air Fryer Method. Preheat the air fryer to 375°F. Place the wings in the air fryer basket in a single layer, working in batches if needed. Cook for 18–22 minutes, shaking the basket halfway through, until the wings are crispy and fully cooked.
- Pour the leftover marinade into a small saucepan and simmer over medium heat for 3–5 minutes until slightly thickened.
- Toss the cooked wings in the thickened sauce, return them to the baking sheet, and bake for 3–5 more minutes until sticky and caramelized.
- Remove from the oven and let the wings rest for 5 minutes. Garnish with sesame seeds and sliced green onions before serving.
Notes
Store any leftover wings in an airtight container for up to 3 days.