**Disclaimer: This post contains sponsored content from my partnership with Reynold’s Brands featuring their Reynolds Wrap Non-Stick Foil. All opinions expressed are my own.
Gochujang Chicken Wings: Sweet, Spicy, and Perfectly Baked
These Gochujang Chicken Wings are the perfect combination of sweet, spicy, and finger-licking good. Made with a sticky gochujang glaze, they bake up beautifully in the oven for a mess-free, crowd-pleasing snack. Plus, thanks to Reynolds Wrap® Non-Stick Foil, cleanup is a breeze!
Not a Fan of Spicy? Try Honey Soy Wings!
If spicy wings aren’t your thing, don’t worry! You can easily whip up my Honey Soy Wings instead. They’re savory, sweet, and a guaranteed hit with kids and adults alike. Better yet, if you’re feeding a mixed crowd, you can bake both flavors in the same pan by creating a simple foil divider using Reynolds Wrap® Non-Stick Foil. Everyone wins!
Click here for my Honey Soy Wings Recipe and enjoy the best of both worlds!
Back to Our Spicy Gochujang Wings
What is Gochujang?
You may have seen an uptick of gochujang recipes on social media, or even come across it at your local grocery store.
Gochujang is a Korean red pepper paste that brings the perfect balance of heat, sweetness, and umami to dishes. It’s a quintessential ingredient in Korean cuisine and the star ingredient in this wing recipe, adding that irresistible spicy kick that makes these wings so addicting.
Ingredients You'll Need
For the Wings:
- Chicken wings – Split at the joints with wingtips discarded.
- Toasted sesame seeds – For a nutty crunch and beautiful garnish.
- Green onions – Adds a fresh, mild onion flavor.
For the Gochujang Sauce:
- Gochujang (Korean red pepper paste) – Brings the heat and umami.
- Soy sauce – Adds a salty depth of flavor.
- Brown sugar – Balances the spice with a touch of sweetness.
- Rice syrup – You can substitute with corn syrup for a similar texture.
- Mirin – A sweet rice wine that enhances flavor.
- Toasted sesame oil – Adds a rich, nutty aroma.
- Minced garlic – For that signature savory kick.
How to Make Gochujang Chicken Wings
Step 1: Marinate the Wings:
- In a bowl or plastic freezer bag, combine all the sauce ingredients and mix well.
- Add the chicken wings and coat them thoroughly in the marinade. Let them sit in the fridge for at least 2 hours, or overnight for even better flavor.
Step 2: Prepare for Baking:
- Preheat your oven to 400°F.
- Line a baking pan with a large sheet of Reynolds Wrap® Non-Stick Foil. If making two flavors of wings, create a 1-inch divider using the foil to separate the sauces.
Step 3: bake the wings
- Arrange the wings on the pan, ensuring they’re spaced apart.
- Bake for 30 minutes, flipping halfway through.
Step 4: baste and bake again
- Reduce the oven temperature to 350°F.
- Generously baste the wings with the remaining sauce using a baking brush.
- Bake for an additional 25-30 minutes, continuing to baste every halfway through. The wings are done when they reach an internal temperature of 165°F and the sauce has caramelized.
Step 5: garnish and serve
- Sprinkle with sesame seeds and chopped green onions.
- Serve immediately and enjoy the finger-licking goodness!
Pro Tip
- Blot your chicken wings before marinating – A dry service allows the marinade to better adhere to the meat. Lay out your chicken wings in a single layer and use paper towels to blot away any moisture on the surface of the chicken.
- Keep an eye out – Be sure to carefully monitor your wings during the final 10 minute stretch of baking to ensure the sugars from the marinade don’t burn.
Pairing Suggestions
These wings go perfectly with a side of fluffy white rice, crisp cucumber salad, or even a cold glass of beer. For a game day spread, serve them alongside veggie sticks and your favorite dipping sauces.
Make These Gochujang Chicken Wings Today!
Whether you’re hosting game night, meal prepping, or just craving something spicy and delicious, these Gochujang Wings are a guaranteed win. Plus, with Reynolds Wrap Non-Stick Foil, you’ll spend less time scrubbing and more time enjoying.
Give them a try and let me know your thoughts in the comments below!
Craving more easy chicken recipes?
Gochujang Chicken Wings
Make the best Gochujang Chicken Wings with this easy oven-baked recipe. Sweet, spicy, and finger-licking good! Bake it up in a pan lined with Non-Stick Foil for easy cleanup.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 2-3 servings 1x
- Category: Entree, Appetizer
- Method: Bake
- Cuisine: Asian
Ingredients
2.5 pounds chicken wings, halved at joints and wingtips discarded
2 tsp toasted sesame seeds for garnish
1 stalked chopped green onions
FOR THE GOCHUJANG SAUCE
4 tbsp gochujang (Korean red pepper paste)
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp rice syrup (you can also use corn syrup)
2 tbsp mirin
2 tsp toasted sesame oil
2 tsp minced garlic
Instructions
1. Add the ingredients for the marinade into a bowl or zip loc bag and mix. Add the chicken wings and let marinate in the fridge for at least 2 hours (you can also leave it overnight).
2. Pre-heat oven to 400 degrees Fahrenheit.
3. Line baking pan with a large sheet of Reynolds Wrap Non-Stick Foil. Place your wings on the pan spaced apart and bake for 30 minutes, flipping halfway through.
4. Remove the pan from the oven and reduce the oven temperature to 350 degrees. Use a baking brush to generously baste the wings on both sides with the sauce.
5. Return the pan to the oven and allow to bake for an additional 25-30 minutes or until the sugars in the sauce have caramelized and an internal temperature of the meat has reached 165 degrees Fahrenheit. Continue to flip and baste the wings with sauce halfway through.
6. Garnish with sesame seeds and green onions. Serve immediately.
