Perfectly baked chicken wings which have been tossed in a spicy sauce! Spicy Korean Gochujang Chicken Wings are completely addictive!
If you’re afraid of spicy food, please do not close this page and move on. Just hear me out first. I’m always nervous when it comes to trying new foods, especially if those foods are spicy. I never back down from trying new foods, mind you, but I can’t deny that I’m always a little worrisome.
I blame my mother. She loved food and loved to eat, but she never strayed too far from the foods she grew up eating. Food in our home was traditional, and never ventured outside the comfort foods that many Newfoundlander’s are accustomed too.
I keep trying to push the boundaries with food and I think that my daughter, McKenna, is mostly responsible for that. About a year or two ago, she discovered a love for Korean food, Korean pop culture, and most certainly, K-Pop. (K-Pop is Korean pop music.) She’s in love with BTS, Black Pink, and GOT7. I have no idea what those acronyms mean, but I go along with it and pretend I do!
Toronto has a pocket that is heavily populated and influenced by Korean culture, cuisine, and product. McKenna spends a lot of time there after school with her fellow K-Pop loving friends. They buy K-Pop albums, drink bubble tea, and dine on noodles, rice cakes, and waffle fish.
Her love of the food has sparked an interest. In an attempt to introduce Korean flavours into some of our mealtime dishes, I found a fantastic YouTuber who has 100s of Korean recipe videos. Go to YouTube and search for Seonkyoung Longest. I’m in love and obsessed with her. She has taught me how to incorporate Korean seasonings and flavours into some of my recipes.
Gochujang is one of my new favourite ingredients. Don’t worry; it’s not too spicy at all and you can totally control how much you’re adding to your recipes. So, what is gochujang? It’s basically a savory, sweet, and spicy sauce made from red chilies, soybeans, barley, etc. It’s spicy and sweet all at the same time. Oh, and a little goes a long way!
I’m a weakling when it comes to spicy and heat toleration, so if I can handle two tablespoons of gochujang in this Spicy Korean Chicken Wing recipe, then so can you! Gochujang is also very easy to find. It’s at every Asian supermarket, and even some of the larger national grocers.
If you can’t find it, you can substitute by mixing together 1 tablespoon each of chili powder, ketchup, soy sauce, and sugar. Add in 1/2 teaspoon of dried red chili flakes and whisk together. Let it sit in the fridge for a few hours to marry together.
Gochujang cannot be completely replicated in substitute form, but that little recipe will give you a decent substitute without the depth and complexity of the original gochujang flavour. Trust me, Dear Reader, it will still be delicious!
Spicy Korean Gochujang Chicken Wings are great for game day or a party appetizer. I like to serve these wings with fried noodles, just like my Easy Spicy Vegetable Noodles. These both go so well together. And, if you’re feeling a little brave and adventurous, go ahead and stir some gochujang right into those noodles too!
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Spicy Korean Gochujang Chicken Wings
- 16 chicken wings
- 1/2 teaspoon salt
- 2 tablespoons gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 teaspoon sesame seeds, toasted (plus more for garnish)
- 1 clove garlic, grated
- 1 whole green onion, thinly sliced (for garnish)
- 2 whole red chilies, thinly sliced (for garnish)
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Set aside.
- Wash wings in cold water and pat thoroughly dry with paper towels.
- Lay wings onto parchment paper, leaving at least an inch of space between each. Sprinkle over half the salt.
- Bake for 20 minutes. Remove from oven. Flip wings over. Sprinkle over remaining salt, and bake for 20 more minutes.
- In the meantime, add the following ingredients to a skillet – gochujang, rice vinegar, sugar, honey, and garlic.
- Over medium-high heat, whisk the ingredients together and allow them to come to a low boil until sauce has thickened.
- By this time, the wings will be ready. Remove from oven and add to the skillet with the sauce. At this point, add the toasted sesame seeds.
- Toss together, cooking over medium-high heat until the wings have absorbed all of the sauce and the wings start to char.
- Remove wings from skillet and onto a serving plate. Garnish with more sesame seeds, green onions, and red chilies.
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