Korean Chicken Wings

Grab a napkin because these sticky baked Korean chicken wings with gochujang sauce are finger-lickin’ good and absolutely dripping with flavor.


  • 2 pounds chicken wings, drumettes and wingettes
  • 1 tablespoon vegetable oil
  • 1 tablespoon gochugaru, or to taste
  • Salt, to taste
  • Pepper, to taste
  • For the Glaze:
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons gochujang, or to taste
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced


  • Preheat the oven to 400 degrees Fahrenheit (200°C). Line a baking sheet with parchment paper or place an oven-safe wire rack over the baking sheet.
  • In a large bowl, mix the oil, gochugaru, salt, and pepper until blended. Pat the chicken wings dry, then toss them in the oil mixture until well coated.
  • Arrange the wings in a single layer on the baking sheet and bake for 40-45 minutes, or until the wings are golden brown and crispy. Turn them halfway through the baking time.
  • While the wings are baking, combine the soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil in a small saucepan over medium heat.
  • Stir the mixture occasionally and let it simmer for 5-7 minutes, or until slightly thickened. Remove the glaze from the heat and set aside.
  • When the wings are baked and crispy, immediately transfer them to a large bowl. Pour the hot glaze over the top and carefully toss until all the wings are evenly coated.
  • Transfer the glazed wings to a serving platter and sprinkle sesame seeds and sliced green onions for garnish. Serve immediately and enjoy!