I perfected Korean Barbecue Wings with a sticky spicy-sweet glaze and one unexpected pantry ingredient you won’t see coming.

Jump to Recipe

I never thought wings could flip my whole appetizer game until I made these Spicy Korean Bbq wings. Gochujang hits first with that deep spicy sweet flavor that sneaks up on you, and the toasted sesame seeds add tiny crunchy surprises in every bite.

This ain’t a gentle snack, it’s bold messy and dangerously moreish, part Korean Barbecue Wings tradition and part kitchen experiment that actually worked. I burned a few batches learning the rhythm of it, but once you get it right you’ll watch them disappear and wonder how you ever served plain wings before.

Trust me, you’ll want napkins.

Ingredients

Print Recipe (No Advertisments)

Chicken wings: high in protein and fat, filling but theyre calorie dense.
Gochujang: Fermented chili paste, sweet spicy umami, contains carbs from rice, probiotic notes.
Soy sauce: Packed with umami and sodium, low calories, adds salty savory depth.
Honey: Natural sweetener mostly sugar, so simple carbs, adds sticky glossy sweetness.
Garlic: Low calorie rich in flavor, some antioxidants and sulfur compounds, boosts aroma.
Sesame oil: Intense toasted flavor, small amount adds aroma, has healthy fats and antioxidants.
Rice vinegar: Bright acidic tang, cuts richness adds mild sour balance, low calories.
Gochugaru: Flaky red pepper, smoky heat, adds texture, provides capsaicin for a metabolic kick.

Ingredient Quantities

2 to 3 lb chicken wings

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp baking powder (aluminum free)

1 tbsp cornstarch (optional, for extra crisp)

1 to 2 tbsp neutral oil (vegetable or canola)

1/3 cup gochujang (Korean chili paste, trust me its worth getting the good stuff)

3 tbsp soy sauce (or tamari)

2 tbsp honey

1 tbsp brown sugar (packed)

1 tbsp rice vinegar

1 tsp toasted sesame oil

3 cloves garlic, minced

1 tsp fresh ginger, grated

1 tsp gochugaru (Korean red pepper flakes, optional for extra heat)

1 tbsp mirin or rice wine (optional)

1 tbsp unsalted butter (optional, for a glossy finish)

1 tbsp toasted sesame seeds

2 scallions, thinly sliced

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425 F (220 C). Line a baking sheet with foil and set a wire rack on top, lightly oil the rack so wings wont stick. Pat 2 to 3 lb chicken wings very dry with paper towels, trim tips and separate at joints if needed.

2. In a big bowl toss the wings with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp aluminum free baking powder and 1 tbsp cornstarch if you want extra crisp, plus 1 to 2 tbsp neutral oil. Make sure every piece is evenly coated.

3. Arrange wings in a single layer on the rack skin side up. Let them sit 20 to 30 minutes at room temp to dry the skin a bit, or refrigerate uncovered for a few hours or overnight for even crispier results.

4. Bake for 40 to 50 minutes until deep golden and crisp, flipping once halfway through. If you want them extra crunchy, broil 2 to 3 minutes at the end but watch closely so they dont burn.

5. While wings bake make the sauce: in a small saucepan combine 1/3 cup gochujang, 3 tbsp soy sauce or tamari, 2 tbsp honey, 1 tbsp packed brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 3 cloves minced garlic, 1 tsp grated fresh ginger, 1 tsp gochugaru if using and 1 tbsp mirin if using. Whisk over medium heat until smooth and it just begins to bubble.

6. Lower heat and simmer 2 to 4 minutes until the sauce thickens slightly, stirring so it doesnt stick. Taste and tweak balance of sweet, salty, heat. If you like a glossy finish stir in 1 tbsp unsalted butter off the heat.

7. When wings are done, transfer them to a large bowl, pour most of the sauce over them and toss to coat well. Reserve a little sauce for drizzling or dipping.

8. Return sauced wings to the baking sheet and bake 3 to 5 more minutes to set the glaze, or pop under the broiler 1 to 2 minutes just to caramelize, watching closely.

9. Sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions. Serve immediately with extra sauce on the side. Enjoy, theyre messy but so worth it.

Equipment Needed

1. Oven (preheat to 425 F / 220 C)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits the sheet, lightly oiled so wings wont stick
4. Large mixing bowl for tossing the wings
5. Measuring cups and spoons
6. Small saucepan and whisk for the gochujang sauce
7. Tongs (or a slotted spoon) for flipping and tossing
8. Chef’s knife and cutting board for trimming tips and slicing scallions
9. Paper towels for patting wings very dry

FAQ

Can I make the wings ahead and how long do they keep? Yes. Cooked wings keep 3 to 4 days in the fridge in an airtight container, but store the sauce separately if you can so the skin stays crisper. You can freeze cooked wings up to 2 months, thaw overnight in the fridge then reheat.

How do I get them extra crispy? Pat the wings very dry, toss with the baking powder and optional cornstarch, and let them rest uncovered in the fridge for at least 1 hour or overnight if you can. Roast at high heat (425 to 450 F) or use an air fryer, don’t crowd the tray, and only add the glaze at the end so it doesnt go soggy.

Can I bake or air fry instead of deep frying? Absolutely. Bake on a wire rack at 425 F for about 40 to 50 minutes, flipping once. Air fry at 360 to 380 F for 18 to 25 minutes, shaking midway. Brush or toss in the sauce in the last 3 to 5 minutes so it caramelizes but doesnt burn.

What can I use if I dont have gochujang or need gluten free? Substitute with a mix of chili garlic sauce plus a teaspoon of miso or soy-free miso for depth and add honey for sweetness, but it wont be exactly the same. For gluten free use tamari and check your gochujang label for wheat free brands.

How spicy are these and how do I change the heat level? Gochujang gives a warm medium heat. Use less gochujang and skip the gochugaru to tone it down, or add more gochugaru, fresh chili, or a splash of chili oil to turn up the heat. Balancing with honey or yogurt dip cools it down fast.

Why are butter and mirin optional, and when should I add them? Mirin adds a little brightness and helps the glaze shine, butter gives a glossy, smooth finish. Add mirin into the sauce while cooking, and stir the butter in at the end off the heat so it melts into a silky glaze. Omit butter for dairy free wings.

Spicy Korean BBQ Chicken Wings Recipe Substitutions and Variations

Gochujang: if you cant find it, mix 2 parts miso with 1 part Sriracha and 1 tsp brown sugar or honey; or use sambal oelek plus a spoon of miso for that fermented depth — not exact but close.
Soy sauce: swap with tamari for gluten free, coconut aminos for a milder, lower sodium option, or Bragg liquid aminos if thats what you have on hand.
Honey: use maple syrup or agave nectar 1:1, or dissolve 1 tbsp packed brown sugar in 1 tsp hot water for a deeper, caramel note.
Baking powder: no baking powder? stir up a quick substitute — for every 1 tsp baking powder use 1/4 tsp baking soda plus 1/2 tsp cream of tartar; keeps the wings crisp without a metallic aftertaste.

Pro Tips

1) Get the skin really dry. Pat them with paper towels and if you can, leave them uncovered in the fridge for a few hours or overnight. It makes a bigger difference than you think, helps the skin render and get crunchy.

2) Use aluminum free baking powder not baking soda, and a little cornstarch if you want extra crunch. Baking powder raises the pH so the skin browns better, but dont overdo it or the coating gets chalky. Make sure everything is evenly coated so some pieces dont end up soft.

3) Treat the gochujang sauce like a short reduction, taste and tweak as it cooks. Add a splash more acid if it feels too cloying, a pinch of salt to make flavors pop, and stir the butter in off the heat for a glossy finish. Always save a bit of sauce for dipping so you dont end up with soggy wings.

4) Dont crowd the pan and use a rack so air can circulate around each wing, that is key for even crisping. If you want a little extra char, a quick broil at the end will do it but watch them the whole time or they’ll burn in seconds.

5) Make ahead hacks and reheating: sauce keeps great in the fridge and can be made a day ahead, wings re-crisp best in a hot oven or toaster oven on a rack not in the microwave, and if you freeze them parbake first then finish from frozen so you dont lose that crisp.

Spicy Korean BBQ Chicken Wings Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected Korean Barbecue Wings with a sticky spicy-sweet glaze and one unexpected pantry ingredient you won't see coming.

Servings

servings

Calories

700

kcal

Equipment: 1. Oven (preheat to 425 F / 220 C)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits the sheet, lightly oiled so wings wont stick
4. Large mixing bowl for tossing the wings
5. Measuring cups and spoons
6. Small saucepan and whisk for the gochujang sauce
7. Tongs (or a slotted spoon) for flipping and tossing
8. Chef’s knife and cutting board for trimming tips and slicing scallions
9. Paper towels for patting wings very dry

Ingredients

2 to 3 lb chicken wings
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp baking powder (aluminum free)
1 tbsp cornstarch (optional, for extra crisp)
1 to 2 tbsp neutral oil (vegetable or canola)
1/3 cup gochujang (Korean chili paste, trust me its worth getting the good stuff)
3 tbsp soy sauce (or tamari)
2 tbsp honey
1 tbsp brown sugar (packed)
1 tbsp rice vinegar
1 tsp toasted sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp gochugaru (Korean red pepper flakes, optional for extra heat)
1 tbsp mirin or rice wine (optional)
1 tbsp unsalted butter (optional, for a glossy finish)
1 tbsp toasted sesame seeds
2 scallions, thinly sliced

Directions

Preheat oven to 425 F (220 C). Line a baking sheet with foil and set a wire rack on top, lightly oil the rack so wings wont stick. Pat 2 to 3 lb chicken wings very dry with paper towels, trim tips and separate at joints if needed.
In a big bowl toss the wings with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp aluminum free baking powder and 1 tbsp cornstarch if you want extra crisp, plus 1 to 2 tbsp neutral oil. Make sure every piece is evenly coated.
Arrange wings in a single layer on the rack skin side up. Let them sit 20 to 30 minutes at room temp to dry the skin a bit, or refrigerate uncovered for a few hours or overnight for even crispier results.
Bake for 40 to 50 minutes until deep golden and crisp, flipping once halfway through. If you want them extra crunchy, broil 2 to 3 minutes at the end but watch closely so they dont burn.
While wings bake make the sauce: in a small saucepan combine 1/3 cup gochujang, 3 tbsp soy sauce or tamari, 2 tbsp honey, 1 tbsp packed brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 3 cloves minced garlic, 1 tsp grated fresh ginger, 1 tsp gochugaru if using and 1 tbsp mirin if using. Whisk over medium heat until smooth and it just begins to bubble.
Lower heat and simmer 2 to 4 minutes until the sauce thickens slightly, stirring so it doesnt stick. Taste and tweak balance of sweet, salty, heat. If you like a glossy finish stir in 1 tbsp unsalted butter off the heat.
When wings are done, transfer them to a large bowl, pour most of the sauce over them and toss to coat well. Reserve a little sauce for drizzling or dipping.
Return sauced wings to the baking sheet and bake 3 to 5 more minutes to set the glaze, or pop under the broiler 1 to 2 minutes just to caramelize, watching closely.
Sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions. Serve immediately with extra sauce on the side. Enjoy, theyre messy but so worth it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.