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–+ servings
Chicken wings on white paper with a spoon and garnish.
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5 from 1 vote

Sticky Gochujang Chicken Wings

Make these Sticky Gochujang Chicken Wings for an easy spruce up to your weeknight or weekend meal that comes jam-packed with flavor + the right amount of sweetness and spice!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer
Keyword: airfryer, appetizer, baked, chicken, chicken wings, dinner, easy, family-friendly, gochujang, kid-friendly, lunch, snack, spicy, sweet
Servings: 6 Servings
Calories: 511kcal
Author: Shanika

Ingredients

CHICKEN WINGS:

  • 2 ½ lbs. organic chicken wings, disjointed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon cayenne pepper
  • ¼ cup organic all-purpose flour
  • ¼ cup cornstarch

SAUCE:

  • 2 Tbsps unsalted butter
  • 2 Tbsps rice vinegar (You can also use apple cider vinegar)
  • ½ cup raw honey, organic (You can also sub with organic brown sugar)
  • ¼ cup organic chicken stock
  • 2 Tbsps tamari sauce (You can also sub with low-sodium soy sauce)
  • 2 Tbsps Gochujang paste
  • Sesame seeds, for garnish
US Customary - Metric

Instructions

MARINATE THE CHICKEN WINGS:

  • In a large bowl, add your freshly cleaned + rinsed chicken wings along with the salt, black pepper, smoked paprika, garlic powder, parsley, cayenne pepper, cornstarch, and flour, mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight in the refrigerator or for up to 2 days.
  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper and a wire rack for the best crispy results. NOTE: be sure to generously spray the wire rack to ensure that wings don't stick.

BAKE THE CHICKEN:

  • Lay each chicken wing side by side onto the baking sheet (about an inch apart). Repeat until all chicken wings are assembled. Bake for 30-35 minutes or until crispy.

WHIP TOGETHER THE SAUCE + TOSS WINGS:

  • In a medium skillet (10-inch) over medium-high heat, add the butter and let it melt. Then add in the Gochujang paste, honey, rice vinegar, soy sauce, and chicken stock and whisk everything together until it begins to boil. Reduce heat to low-medium and let everything simmer for another 2-3 minutes or so, stirring occasionally. Add in the crispy chicken wings and toss them until coated.
  • Garnish wings with sesame seeds.
  • Remove from heat and serve immediately with your favorite side or dipping sauce.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Reheat in the oven at 375 degrees Fahrenheit or microwave when ready to serve.
  • GLUTEN-FREE OPTION: To make these wings GF, just ensure that all sauce ingredients are GF-friendly and the best alternative to cornstarch is arrowroot starch or Gf flour. 
  • HONEY: You can always substitute honey with maple syrup or Agave.
  • TIPS FOR CRISPY WINGS: See the post for all tips for making the most crispiest chicken wings.

Nutrition

Calories: 511kcal | Carbohydrates: 12g | Protein: 36g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 878mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg