Crispy Baked Gochujang Glazed Chicken Wings Tips, FAQ & printable recipe

Tips for success

For extra crispiness, you can let the coated wings rest in the refrigerator for an hour before baking.

This helps the baking powder penetrate the skin and dries it out further. Also, be sure to flip the wings halfway through baking so both sides crisp evenly.

If you prefer a spicier glaze, add a pinch of gochugaru (Korean chili flakes) or a drizzle of sriracha.

For a milder version, reduce the gochujang to 2 tablespoons and add an extra tablespoon of honey. The glaze can also be brushed on grilled or air-fried wings for a different texture.

Variations

• Spicy Honey Garlic: Add 2 extra cloves of minced garlic and 1 tablespoon of sriracha to the glaze for a punchier, garlicky kick. Reduce the honey to 1 tablespoon to keep the balance.
• Sesame-Soy Glaze: Replace the gochujang with 3 tablespoons of soy sauce and add 1 tablespoon of oyster sauce. Omit the brown sugar and increase the honey to 3 tablespoons for a sweeter, more savory glaze.
• Peanut Butter Twist: Whisk 1 tablespoon of smooth peanut butter into the glaze for a nutty, creamy richness. This pairs beautifully with the crushed peanuts on top.
• Grilled Version: Instead of baking, grill the seasoned wings over medium-high heat for 20-25 minutes, turning occasionally, until charred and cooked through. Toss with the glaze during the last 5 minutes of grilling.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.

Freezer

Freeze the baked, unglazed wings in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat glazed wings in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. For unglazed frozen wings, bake at 400°F (200°C) for 15-20 minutes.

Store leftover wings in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and the skin crisps up again. Avoid microwaving, which will make the skin soggy.

The glaze can be made up to a week ahead and stored in the refrigerator. Reheat it gently before tossing with the hot wings.

You can also bake the wings a day in advance, but they are best when freshly tossed with the glaze. If storing baked wings, keep them separate from the glaze until ready to serve.

Serving ideas

Serve these wings hot, straight from the wok, with extra peanuts and sesame seeds on the side for sprinkling. They're perfect as a main course with steamed rice and a side of pickled vegetables, or as a party appetizer that disappears in minutes.

For a complete Korean-inspired meal, pair the wings with kimchi, cucumber salad, or a simple slaw. The sticky glaze also pairs well with a cold beer or a crisp white wine. Provide plenty of napkins—these wings are meant to be eaten with your hands.

Frequently asked questions

Recipe card

Crispy Baked Gochujang Glazed Chicken Wings

Prep 15 minCook 45 minTotal 1 hServes 4

Ingredients

• 2 lb chicken wings, split
• 1 tbsp baking powder (aluminum-free)
• 1 tsp salt
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 40 g crushed peanuts
• Toasted sesame seeds, for garnish, to taste

Instructions

1. Heat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings dry with paper towels, making sure they are very dry. In a large bowl, toss the wings with the baking powder and salt until every piece is evenly coated.
2. Arrange the wings in a single layer on the wire rack, leaving space between each piece. Bake for 40 minutes, flipping halfway through, until the skin is deeply golden and very crispy.
3. While the wings bake, combine the gochujang, honey, brown sugar, soy sauce, garlic, ginger, rice vinegar, and sesame oil in a wok or large skillet. Simmer over medium heat, stirring frequently, until the glaze thickens and becomes syrupy, about 5 minutes.
4. When the wings are done, carefully transfer them directly into the wok with the bubbling glaze. Toss rapidly with tongs to coat every piece thoroughly, making sure the glaze clings to the crispy skin.
5. Transfer the glazed wings to a serving platter. Immediately shower with crushed peanuts and toasted sesame seeds. Serve hot, pulling the wings apart with sticky fingers.

Contains: peanuts, soy, sesame, gluten

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.