Crispy Korean chicken wings with Gochujang sauce


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You may have noticed the appearance of some recipes lately that use a certain type of Korean red pepper flakes called gochugaru. I love the warm spice of these peppers and have loved experimenting with them. I promised some Korean recipes this year, so these Korean chicken wings with gochujang sauce are the latest.

What are Korean Chicken Wings?

Korean chicken wings are similar to Buffalo chicken wings in that they are not a pie wing. They are baked chicken wings topped with a delicious sauce. Although for sure you could fry them if you wanted.

Unlike buffalo wings however, the sauce is not too spicy. It’s sweet, spicy and just a little spicy. I make it over low heat from gochujang pasta, with coconut aminos (or soy sauce), maple syrup and honey, and a little sesame oil and garlic powder. Whenever I have the gochujang pasta ready to start, it only takes a couple of minutes to toss the sauce together.

Even if I don’t have the pasta on hand, it’s a very quick recipe to toss together as well. It is a simple recipe for white miso, spices, honey and gochugaru (Korean pepper flakes). I use gochujang pasta to make a flavored mayo and this chicken wing sauce.

Korean chicken wings are often accompanied with pickled vegetables. I love radishes, so I soon have a pickled radish recipe with gochugaru pepper.

Cooking options for wings

I cooked these tasty wings in two different ways. First, I tried baking them until they were cooked and crispy. I tossed them with the sauce and baked them back in the oven until the sauce caramelized.

More recently, I decided to try using an air fryer. I had read a lot about them and decided I wanted to try one. I was not so much attracted to the claims about health as the speed and ease of use. My family likes fried foods like parsnips, homemade fish sticks, i cheese sticks. I have no problem making them from time to time as I use healthy fats to fry them, but it is a bit slow and messy.

I decided to try the fried in the air to get the same crunchy texture as the fried ones. Since we don’t use a microwave and don’t always love turning on the oven during the hot summer months, I thought it might be interesting to try something new and solve some problems at the same time.

That it’s the fryer I ended up choosing. I like it to be bigger for my large family and I appreciate it all being stainless steel. It is quite quiet, light enough to move easily and has a nice window at the front so you can see the food being cooked.

And an unexpected advantage: it’s easy to use for my older kids, so they always experiment and heat the leftovers for me.


Korean chicken wings with Gochujang sauce recipe

These Korean chicken wings are crunchy, a little sweet, a little spicy and so delicious.

Course Aperitif, dinner


  • Preheat oven to 450 ° F.

  • Place the chicken wings on baking paper (line with parchment paper if desired for easy cleaning).

  • Sprinkle with onion powder, garlic powder, pepper and salt

  • Bake in the oven for 40-45 minutes until wings are crispy and begin to brown slightly.

  • While the wings are cooking, make the sauce by combining all the ingredients of the sauce in a small saucepan.

  • Simmer and cook for 2-3 minutes.

  • When the wings are cooked, toss them in a bowl with the sauce or brush the sauce on the wings.

  • Return the wings to the baking tray and cook for 1-2 minutes until lightly browned.

  • Top with sesame seeds and green onions and serve.


If you have any, these chicken wings are great air fryer. Cook at 400 ° F for 20 minutes, turning after 10 minutes, toss with the sauce and cook for an additional 5 minutes.


Service: 6ales | Calories: 500kcal | Carbohydrates: 21g | Protein: 34g | Fats: 30g | Saturated fat: 8g | Trans fats: 1g | Cholesterol: 141mg | Sodium: 1471mg | Potassium: 374mg | Fiber: 1g | Sugar: 15g | Vitamin A: 289IU | Vitamin C: 3mg | Kicks: 43mg | Iron: 2mg

Do you make chicken wings? Have you tried frying them with air?

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