Medium

Korean Gochujang Sticky Wings

Name: Korean Gochujang Sticky Wings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 lbs chicken wings; 3 tbsp gochujang paste; 2 tbsp honey; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 3 cloves garlic, minced; 1 tsp ginger, grated; 0.5 cup cornstarch; 1 tsp baking powder; 1 tsp salt; 1 tbsp sesame seeds; 2 stalks green onions, sliced

(644)

1 hr 5 min4510 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

Korean fried chicken has taken over Canadian cities — from H Mart food courts to dedicated Korean chicken joints in every major city. These gochujang wings bring that sweet-spicy-sticky magic home. Gochujang is a fermented red chili paste that delivers heat, sweetness, and umami in a single ingredient. Mixed with honey, soy sauce, sesame oil, and rice vinegar, it creates a glaze that caramelizes into a sticky, lacquered coating on crispy baked wings. The double-coating technique — cornstarch first, then a thin batter — gives these wings that signature Korean fried chicken crunch that holds up even under the sauce. Make these for your next gathering and watch the Korean BBQ fans lose their minds.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

The Baking Powder Trick

“Toss wings in a light coating of baking powder (not soda!) before baking. It raises the skin's pH, helping it brown and crisp up in the oven almost as well as deep frying.”

Bring to Room Temperature

“Take chicken out of the fridge 20-30 minutes before cooking. Cold chicken straight from the fridge cooks unevenly — the outside overcooks while the centre stays underdone.”

Pat Dry, Then Wait

“After patting wings completely dry, let them sit uncovered in the fridge for at least 2 hours (overnight is best). This dries the skin surface even further — the secret to truly crispy baked wings.”

About This Recipe

Korean Gochujang Sticky Wings have become a beloved staple in Canadian kitchens, merging the vibrant flavours of Korean cuisine with our love for comfort food. The magic lies in the gochujang paste, which perfectly balances heat, sweetness, and umami, making each bite a delightful explosion of taste. These wings offer a satisfying crunch thanks to the double-coating technique, which creates a crispy texture that holds up beautifully under the glossy glaze. Whether you're hosting a game night or a cozy family gathering, these wings are sure to impress and leave everyone wanting more.

What makes these sticky wings particularly special is their ability to transport you to the bustling streets of Korea with every bite. The combination of honey and soy sauce creates a sticky coating that caramelizes beautifully in the oven, while the garlic and ginger add depth to the overall flavour. Canadian home cooks adore this dish not just for its taste but also for its stunning presentation and the joy it brings to sharing a meal with loved ones. They truly are a showstopper that brings a taste of Korean BBQ to your own dinner table.

Tips for the Best Korean Gochujang Sticky Wings

To ensure your Gochujang Wings are perfectly crispy and moist, make sure to bake them at 200°C (400°F) for the right amount of time. The cornstarch and baking powder coating helps achieve that signature crunch, so don’t skip this step. Keep an eye on the wings towards the end of baking; they should reach an internal temperature of 75°C (165°F) without drying out. Letting them rest briefly before tossing in the glaze will help lock in moisture.

What to Serve With It

Serve these wings hot, garnished with sesame seeds and freshly sliced green onions for a burst of colour and crunch. Pair them with a cool cucumber salad dressed in rice vinegar to balance the heat, or serve alongside crispy sweet potato fries to add a Canadian twist. A cold lager or a refreshing iced tea makes the perfect beverage pairing to complement the sweet-spicy notes of the wings.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat without losing that wonderful crunch, pop them back in the oven at 180°C (350°F) for about 10-15 minutes. For longer storage, freeze the wings in a single layer, then transfer to a freezer-safe bag for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat in the oven for best results.

Nutrition Per Serving

510

Calories

35g

Protein

28g

Fat

30g

Carbs

Fiber1g

Sugar18g

Sodium890mg

Frequently Asked Questions

Can I use chicken drumsticks instead of wings?+

Absolutely! Chicken drumsticks can be substituted for wings, but keep in mind that cooking times may vary slightly. Aim for an internal temperature of 75°C (165°F) and adjust baking time accordingly.

Can I make these wings in an air fryer?+

Yes, you can! Cook the wings in the air fryer at 200°C (400°F) for about 25-30 minutes, shaking the basket halfway through for even cooking and crispiness.

What if I can’t find gochujang?+

If gochujang is unavailable, you can substitute with a mix of miso paste and chili paste. While the flavour will differ slightly, it will still deliver a spicy kick.

How can I adjust the spice level?+

To lessen the heat, reduce the amount of gochujang used and consider adding more honey for sweetness. Alternatively, you can spice it up by adding more gochujang or a dash of hot sauce.

Can I double the recipe?+

Yes! Just ensure your baking tray has enough space for the wings to cook evenly. You may need to bake them in batches if your oven space is limited.

Reviews

4.7 / 5 (644 reviews)

James B.

Jan 15, 2025

Great recipe! Even my picky kids loved it.

Michael R.

Jul 16, 2025

Made this for a dinner party and everyone asked for the recipe.

Tyler A.

Jul 6, 2025

Followed the recipe exactly and it was perfect.

Recipe at a Glance

Prep:

20 min

Cook:

45 min

Total:

1 hr 5 min

Servings:

Difficulty:

Medium

Pro Tips

1Gochujang is available at H Mart, T&T, or the international aisle of most Canadian grocery stores. Buy the Chung Jung One brand — it's the standard.
2The baking powder in the coating is essential — it reacts with the skin to create micro-bubbles that crisp up in the oven. Don't substitute baking soda.
3Make double sauce — you'll want extra for dipping.

Variations

Air fryer version: 380°F for 22 minutes, shake basket halfway. Glaze after cooking.
Mild version for kids: reduce gochujang to 1 tablespoon and increase honey to 3 tablespoons.
Add 2 tablespoons of butter to the sauce for a richer, more decadent glaze.

Chicken Wings

Korean Gochujang Sticky Wings

This Korean Gochujang Sticky Wings is pure comfort food. Save it before you forget!

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience