Gochujang Glazed Chicken Wings with Adjustable Heat

ByNina Sloane

Sweet, fermented, sticky, and as spicy as you want them to be — these gochujang glazed wings hit every note you want from a Friday-night appetiser, and the whole thing comes together in just over an hour with barely any active cooking time.

Yield: 4 servings (about 20–24 pieces)  |  Prep: 15 min  |  Cook: 60 min  |  Difficulty: Easy

Ingredients

Wings

  • 2 lb (900 g) chicken wings, split at the joint, wing tips removed
  • 1 tbsp aluminium-free baking powder (not baking soda)
  • 1 tsp garlic powder
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper

Gochujang Glaze

  • 2 tbsp gochujang paste (see Heat Adjustments below)
  • 2 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp light brown sugar
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, finely grated

To Serve

  • 1 tbsp toasted sesame seeds
  • 2 spring onions (scallions), thinly sliced

Instructions

  1. Prepare the oven and rack. Preheat to 250 °F (120 °C). Line a large rimmed baking sheet with foil, set a wire rack on top, and coat the rack lightly with cooking spray.
  2. Dry and season the wings. Pat every wing completely dry with paper towels — surface moisture is the enemy of crisp skin. Toss in a large bowl with the baking powder, garlic powder, salt, and pepper until every piece is evenly coated. The baking powder is the secret to shatteringly crisp skin without a deep-fryer.
  3. First bake at low heat. Arrange the wings skin-side up in a single layer on the rack — no overlapping. Bake at 250 °F for 20 minutes. This low-heat phase gently renders the subcutaneous fat and dries the skin before the high-heat blast.
  4. Increase to high heat. Without opening the door, raise the oven temperature to 425 °F (220 °C). Bake for a further 35–40 minutes, flipping the wings once at the halfway mark, until the skin is deeply golden and crisp and an instant-read thermometer inserted near the bone reads at least 165 °F (74 °C).
  5. Make the glaze. While the wings finish their high-heat bake, combine the gochujang, honey, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Stir constantly and simmer for 2–3 minutes until the sugar dissolves and the sauce thickens to a glossy, coat-a-spoon consistency. Remove from heat.
  6. Toss the wings in the glaze. Transfer the crispy wings to a large heatproof bowl. Pour the warm glaze over them and toss vigorously until every piece is well coated. Arrange the glazed wings back on the rack in a single layer.
  7. Set the glaze. Return the baking sheet to the 425 °F oven for 5 minutes. This final blast caramelises the sugars against the skin and gives the wings their lacquered, restaurant-quality finish.
  8. Garnish and serve. Pile the wings onto a serving platter, scatter over the sesame seeds and spring onions, and serve immediately — the skin is at peak crunch straight from the oven.

Tips & Variations

Heat Adjustments

Gochujang varies considerably in heat between brands — check the label for mild (순한), medium (보통), or hot (매운) designations. Use these quantities as your guide:

  • Mild: 1 tbsp gochujang; choose a mild-labelled brand.
  • Medium (recipe default): 2 tbsp gochujang with a standard brand.
  • Hot: 3 tbsp gochujang, or keep 2 tbsp and stir in 1 tsp gochugaru (Korean chilli flakes) for a more complex heat.
  • Extra hot: 3 tbsp gochujang plus 1 tbsp gochugaru and a pinch of cayenne.

No Gochujang to Hand?

Blend 1½ tbsp sriracha with ½ tbsp white miso paste and a small pinch of sugar. The flavour is less deeply fermented, but it stands in well enough for weeknight purposes.

Air-Fryer Shortcut

Coat the wings with the baking powder mixture as normal, then air-fry at 400 °F (200 °C) for 20 minutes, flipping halfway. Toss in the glaze and air-fry for a further 3–4 minutes to set.

Storage and Reheating

Leftover wings keep in an airtight container in the fridge for up to 3 days. Reheat on a wire rack over a baking sheet at 400 °F (200 °C) for 10–12 minutes to restore crunch; the microwave will soften the skin.

FAQ

Can I prep the wings ahead of time?

Yes — and it actually helps. Toss the wings in the baking powder mixture, arrange them on the rack, and refrigerate uncovered for up to 24 hours. The extra drying time in the fridge further dehydrates the skin, producing an even crispier result. The glaze itself can also be made up to three days ahead and stored in the fridge; warm it gently before using.

Is the baking powder step really necessary?

Strictly speaking, no — but the difference is dramatic. Baking powder is alkaline, which raises the skin's pH and accelerates the browning reactions that produce crispness. Wings made without it are still good; wings made with it are noticeably cracklier. Always use aluminium-free baking powder to avoid any faint metallic taste.

What should I serve alongside?

Steamed short-grain rice and a quick cucumber banchan (thin slices tossed with rice vinegar, sesame oil, a pinch of salt, and a scattering of sesame seeds) make a complete meal. For drinks, ice-cold lager or a lightly sparkling makgeolli (Korean rice wine) both cut beautifully through the sticky, spicy glaze.

Are these wings gluten-free?

Most commercial gochujang contains a small amount of wheat flour used in fermentation, and standard soy sauce is brewed with wheat. For a gluten-free version, source a certified gluten-free gochujang (available at well-stocked Korean or health-food stores) and swap the soy sauce for tamari.

Sources


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