Crispy Baked Gochujang Glazed Chicken Wings

Get ready for the crispiest, most addictive chicken wings without a deep fryer. These wings are baked until the skin shatters, then tossed in a sticky, sweet-spicy gochujang glaze that clings to every crevice.

Finished with crunchy peanuts and toasted sesame, they're a flavor explosion that's perfect for game day or any dinner.

Korean gochujang glazed chicken wings are a beloved favorite, and this recipe delivers all the sticky, spicy, sweet goodness with a fraction of the effort.

The secret is a simple baking powder treatment that creates an ultra-crispy skin in the oven, while the glaze—made with gochujang, honey, soy sauce, and aromatics—brings a deep, savory heat. Tossed together and finished with peanuts and sesame, these wings are a guaranteed crowd-pleaser.

Ingredients

Why this recipe works

The baking powder trick is the hero here. By patting the wings dry and coating them with baking powder and salt, the baking powder raises the pH of the skin, allowing it to brown and crisp more efficiently in the high heat of the oven.

This creates a shatteringly crisp texture that rivals deep frying, without the mess or extra oil.

The glaze is a balance of sweet, spicy, and umami. Gochujang provides a complex chili flavor, honey and brown sugar add sweetness and help the glaze caramelize, while soy sauce, garlic, and ginger deepen the savoriness.

Tossing the hot wings directly into the bubbling glaze ensures it adheres and sets into a sticky, glossy coating.

Notes and substitutions

Use aluminum-free baking powder to avoid any metallic aftertaste. If you can only find regular baking powder, it will still work, but the flavor may be slightly off. For the crispiest results, make sure the wings are thoroughly dried before coating them.

Gochujang is a Korean chili paste that is widely available in Asian markets and many supermarkets. If you can't find it, you can substitute a mix of sriracha and miso paste. The glaze can be made ahead and stored in the refrigerator for up to a week; just reheat it gently before using.

• gochujang: Use 3 tbsp sriracha mixed with 1 tbsp miso paste for a similar heat and umami.
• honey: Substitute maple syrup or agave nectar for a different sweetness.
• rice vinegar: Use apple cider vinegar or white wine vinegar in a pinch.
• peanuts: Swap with cashews or omit for a nut-free version.

Equipment

• Baking sheet
• Wire rack
• Large bowl
• Wok or large skillet
• Paper towels
• Tongs