Sweet and spicy with just a bit of tang makes these Gochujang wings so tasty. These wings are perfect for any party, watching a football game, or just because.
These wings are just a little different than the ones you would find in any wing place. They are the perfect blend of sweet and spicy. Bring this to a football game, game night, or any other gathering and you are guaranteed to have a hit on your hands.
In this recipe
What makes these wings so unique is the gochujang that is used in the recipe. Gochujang is a Korean chili paste made with fermented soybeans, sun dried chilies, and rice. It is great for making marinades in addition to sauces for this dish. I use it in my honey glazed salmon recipe as well.
This recipe is pretty spicy for those that are sensitive to heat. If that is the case then substitute the chili oil for a flavor neutral oil like avocado oil, canola oil, or additional sesame oil. If you are like me and love extra spicy then adding some red pepper flakes will kick up the heat in the sauce. The longer the pepper flakes sit in the sauce prior to tossing the more heat added to the wings.
When baking on a rack instead of just placing the wings directly on the lined sheet pans the wings will become crispy evenly. The drippings will not be able to impact the wings to make them soggy. This also gives them a feel like they have been fried without adding any additional oil.
Prefer to have a sauce that is cooked into the meat? Once the wings have started to crisp up take them out of the oven and toss them in the sauce. Then spray the rack with additional non-stick spray and place the wings back on it. Bake for an additional 5 minutes and remove from the oven. Due to the amount of sugar in this recipe be careful how long the wings cook with the sauce to prevent scorching.
Sweet and Spicy Gochujang Wings
- Foil lined sheet pan
- Baking and cooling rack
- Large bowl
- Micro plane
- 6 lbs chicken wings tips removed and segmented
- ½ cup Gochujang
- 3 tbsp hot chili oil
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp chili paste
- 1 tbsp rice vinegar
- ½ tbsp pepper
- ½ tbsp ginger grated
- ½ tbsp shallots grated
- 1 clove garlic grated
- 1 tsp kosher salt
- Preheat the oven to 425°F or gas mark 7.
- Spray the baking rack with non-stick spray and place on the foil lined sheet pan. Place the wing portions on the baking rack and bake for 35 minutes or until the wings have become crispy.
- While the wings are baking in a large bowl mix all of the ingredients together. Once the wings are done toss them in the sauce and serve hot.