Baked Korean Chicken Wings Recipe

This recipe for Korean chicken wings is my go-to when I’m looking to excite the tastebuds, because that gochujang sauce doesn’t mess around! I keep mine pretty mild, but the sauce can be made extra spicy if you want. I also prefer to bake my wings in the oven, but I’ve included Air Fryer instructions below too.

What’s in Korean-Style Gochujang Wings?

These chicken wings owe all their flavor to the sweet and spicy Korean-style BBQ sauce, made with soy sauce, gochujang, brown sugar, ginger, garlic, rice vinegar, and ketchup!

Chicken Wings: Use bone-in chicken wing portions for this recipe. I use a mix of flats and drumettes, but the sauce can be used with whole wings too.

Buttermilk: Helps the flour stick to the chicken wings. You can also marinate the wings in buttermilk for up to 24 hours to tenderize them. Flour: Use all-purpose flour. This helps make a crispier coating on the wings. Soy Sauce: This is the base of the Korean wing sauce. Low-sodium options work great here! Gochujang: A smokey, spicy fermented chili paste. It’s available in the International aisle of most grocery stores. Ketchup: Adds a sweet and vinegar-y tomato base to the barbecue-style wing sauce. Rice Vinegar: Adds a bit of acidity to cut through the richness and sweetness of the sauce. Brown Sugar: Adds a sweetness that balances out the gochujang. Garlic and Ginger: Adds an earthy and zesty kick to the wing sauce. Cornstarch: Helps the sauce thicken so it sticks to the wings.

How to Store and Reheat

Store baked Korean chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes. Or reheat in the Air Fryer at 360°F for 4-5 minutes, then increase heat to 400°F and cook for an additional 3-5 minutes.

How to Freeze

Freeze gochujang chicken wings in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Then transfer them to an airtight container or resealable bag and store for up to 3 months. Allow the wings to thaw overnight in the refrigerator before reheating.

Notes and Tips

Here are a few tips to help get the crispiest baked Korean wings!

Add 1-2 tablespoons of cornstarch or baking powder to the flour mixture before coating the wings. Place the wings on a wire rack set in a rimmed baking sheet to allow for better air circulation. Serve the chicken wings with the gochujang sauce on the side for dipping, instead of coating them before serving. Once they get saucy, they will start to lose their crispness.

How to Make Korean Chicken Wings with Gochujang Sauce Step by Step

Prep: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and drizzle it with 1 tablespoon of olive oil, then set it aside. Dredge the Wings: Add 1 cup of buttermilk to a bowl; and 1 cup of all-purpose flour to a separate bowl. Lightly season both the buttermilk and the flour with salt and pepper. Next, place a few chicken wings at a time into the buttermilk (however many will fit). Finish Dredging: Working one wing at a time; move a wing from the buttermilk to the flour, and toss to fully coat it. Then place it on the prepared baking sheet. Repeat the process with the rest of the wings–soak them in the buttermilk, coat in flour, and place on the tray–until all have been dredged. Bake the Wings: Bake the prepared wings for 20 minutes; then flip them and bake for an additional 15 minutes, or until they reach a temperature of 165°F internally. While the chicken wings are baking, prepare the Korean wing sauce in the next step. Make the Wing Sauce: In a small saucepan set over medium heat; combine ¼ cup of low-sodium soy sauce, 2 tablespoons of gochujang, 2 tablespoons of ketchup, 2 tablespoons of rice vinegar, 2 tablespoons of brown sugar, 1 teaspoon of grated fresh garlic, 1 teaspoon of grated fresh ginger, and 1 teaspoon of cornstarch. Cook for 3-4 minutes, or until the sauce has thickened enough to coat the back of a spoon. Then set it aside until ready to use. Sauce the Wings: When the wings are done baking; brush the gochujang sauce over the chicken wings to fully coat. Then move the baking sheet a few inches from the broiler, and broil for 2-3 minutes, or until they’re crisp and caramelized. Keep an eye on them so they don’t burn! Serve: To serve, garnish Korean chicken wings with sesame seeds and green onion.