I made Crispy Baked Chicken Wings coated in an outrageously sticky gochujang glaze that’ll have you insisting we add them to every party menu.

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I’m obsessed with these Korean Chicken Wings because they hit every awkward craving I get at 10 p.m. The sauce is insane, sticky, spicy, a little sweet, and it clings like it owns the wing.

I love that crunch on the outside and the sticky mess on my fingers. Gochujang and honey are the obvious villains and best friends here.

And yes, they’re Crispy Baked Chicken Wings that don’t act like they came out of an oven. I could eat a plate every night this week.

I eat them solo, hand to mouth, no napkin dignity. Pure, loud chicken joy.

Ingredients

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Chicken wings: juicy protein, skin crisps up and soaks sauce good.
Baking powder: helps skin get super crisp and satisfyingly crackly.
Kosher salt: brings out the chicken’s real flavor, no fuss.
Black pepper: a quick background kick, nothing overpowering.
Neutral oil: helps wings brown evenly, keeps them from sticking.
Gochujang: spicy, tangy paste that gives the whole thing personality.
Soy sauce: salty umami glue that makes the sauce feel deep.
Honey: sticky sweetness that balances the heat and caramelizes nicely.
Toasted sesame oil: nutty aroma, adds a warm finishing note.
Rice vinegar: brightens the sauce, cuts through richness a bit.
Garlic: sharp, punchy garlic that makes it feel homemade.
Ginger: fresh zing that keeps things lively and aromatic.
Brown sugar: basically extra sweetness if you like it candy-coated.
Cornstarch slurry: thickens the sauce so it clings to wings.
Water: loosens sauce if it gets too thick, simple adjuster.
Sesame seeds: tiny toasty crunch and a nice visual pop.
Scallions: fresh green bite, adds color and mild oniony punch.

Ingredient Quantities

2 pounds chicken wings, tips removed and split at the joint

1 tablespoon baking powder (aluminum free)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon neutral oil (vegetable or canola)

3 tablespoons gochujang (Korean chili paste)

2 tablespoons low sodium soy sauce

3 tablespoons honey

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon brown sugar (optional, for extra sweetness)

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry to thicken sauce)

2 tablespoons water (to loosen the sauce as needed)

1 tablespoon sesame seeds, toasted for garnish

2 scallions, thinly sliced for garnish

How to Make this

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1. Preheat oven to 425°F and line a large baking sheet with foil or parchment; set a wire rack on top if you have one for extra crispiness.

2. Pat 2 pounds chicken wings very dry with paper towels, toss them in a large bowl with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon neutral oil until evenly coated.

3. Arrange wings skin-side up on the rack or directly on the lined sheet, leaving space between them so they crisp instead of steam. Bake for 25 minutes, then flip and bake another 15 to 20 minutes until golden and crisp and the internal temp reads 165°F.

4. While wings bake, make the sauce: in a small bowl mix 3 tablespoons gochujang, 2 tablespoons low sodium soy sauce, 3 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 cloves minced garlic, 1 teaspoon grated fresh ginger and the optional 1 tablespoon brown sugar if you want it sweeter.

5. Heat a small saucepan over medium-low heat, add the sauce and stir for 2 to 3 minutes until it starts to bubble gently. If it seems too thick, add up to 2 tablespoons water to loosen.

6. Stir the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) then whisk it into the bubbling sauce and cook another 30 to 60 seconds until it thickens and becomes glossy. Turn off heat. Taste and adjust salt, honey or vinegar if needed.

7. When wings are done, transfer them to a large bowl, pour the hot sticky sauce over and toss quickly but gently so every wing gets coated. Work fast or the glaze can seize on cold wings.

8. Place coated wings back on the rack or a clean sheet for a couple minutes under the hot oven (broiler for 30 seconds if you like extra char, watch closely) to set the glaze.

9. Garnish with 1 tablespoon toasted sesame seeds and 2 sliced scallions. Let wings rest 2 minutes so sauce cools just enough to not burn mouths.

10. Serve immediately with extra scallions on the side and napkins, because these are messy and totally worth it.

Equipment Needed

1. Oven and baking sheet lined with foil or parchment (use a wire rack if you have one for extra crispiness)
2. Large mixing bowl for tossing the wings
3. Paper towels for drying the wings real good
4. Tongs for flipping and tossing the hot wings
5. Small saucepan for the sauce
6. Whisk or fork to stir the sauce and cornstarch slurry
7. Measuring spoons and measuring cups for accuracy
8. Kitchen thermometer to check the wings reach 165°F

FAQ

Q: Why do you put baking powder on the wings? A: Baking powder helps dry the skin and creates a crispier crust in the oven. Make sure it's aluminum free so you don't get a metallic taste.

Q: Can I make the sauce less spicy? A: Yes. Reduce the gochujang to 1 or 2 tablespoons and add the optional brown sugar or more honey to balance heat. You can also stir in a little ketchup for milder sweetness.

Q: My sauce is too thin or too thick, what do I do? A: If too thin, add the cornstarch slurry a little at a time and simmer until it thickens. If too thick, stir in the extra 2 tablespoons of water a bit at a time until you reach the texture you want.

Q: How do I reheat leftovers so the skin stays crispy? A: Reheat on a wire rack in a 350°F oven for 8 to 12 minutes. The rack lets air circulate so skin stays crisp. Microwaving will make them soggy, so avoid that when you can.

Q: Can I use drumettes or bone-in thighs instead? A: Yes. Drumettes work the same way and need similar time. Bone-in thighs will need longer to reach safe temperature, so check for 165°F internal temp and adjust baking time.

Q: Do I need to marinate the wings overnight? A: No, you dont have to. Tossing them with baking powder, salt and oil for 30 minutes helps, but the gochujang sauce can be made and brushed on after baking or briefly tossed on hot wings for best texture and flavor.

Baked Korean Chicken Wings Recipe Substitutions and Variations

1 tbsp baking powder (aluminum free): substitute with 3/4 tsp baking soda plus 1 tsp cream of tartar. Works the same to dry and crisp the skin, but don’t use plain baking soda alone or wings will taste soapy.
3 tbsp gochujang: if you don’t have it try 2 tbsp sriracha mixed with 1 tbsp miso paste, or 2 tbsp Korean chili flakes (gochugaru) + 1 tbsp fermented soybean paste. Not exact, but gives the sweet, spicy, umami vibe.
2 tbsp low sodium soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter soy-free option. Taste and adjust salt if needed.
3 tbsp honey: swap with pure maple syrup or use 2 1/2 tbsp brown sugar dissolved in 1 tbsp warm water. Both give sweetness and help caramelize the sauce.

Pro Tips

– Double-dry the wings and give them space. Pat them until they’re almost crackling and don’t crowd the pan; crowded wings steam and get soggy instead of crispy. If you don’t have a rack, prop them up on foil crumples so air can circulate underneath.

– Use baking powder, not baking soda, and don’t skimp. The aluminum-free baking powder is what makes the skin blister and turn extra crackly. Toss them in it right before baking and let the coated wings sit 5 to 10 minutes while the oven heats.

– Sauce timing matters. Toss the wings while they’re still HOT so the glaze sticks, but don’t leave them sitting in the sauce long or it’ll get gummy. If your sauce thickens too fast, warm it briefly with a few splashes of water before tossing.

– For a deeper caramelized finish, hit them under the broiler for just 20 to 30 seconds after saucing, but watch like a hawk. That little char adds flavor, but it goes from perfect to burned in a blink.