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Sticky-Spicy Korean Chicken Wings

Crispy Korean chicken wings with a delicious, sticky-spicy gochujang sauce + the trick to getting perfectly crisp wings in the oven + lots of ideas to use your gochujang now that you've bought it for this (really yummy) recipe!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer
Cuisine: Korean
Servings: 6
Author: Jennifer Pallian BSc, RD


  • Canola corn or sunflower oil, for racks
  • 4 lbs chicken wings
  • 1 tsp kosher salt
  • 1/2 cup Sempio Red Pepper Paste Gochujang
  • 4 tbsp honey
  • 3 tbsp soy sauce
  • 3 cloves garlic minced
  • toasted sesame seeds optional
  • thinly sliced green onion optional


  • Preheat oven to 400ºF, on convection setting, if you have it. Line two large, rimmed baking sheets with parchment paper and top with wire cooling racks. Oil the racks and arrange chicken wings in a single layer on top. Sprinkle evenly with salt. Bake wings for about 40 minutes, until skin is crispy.
  • Meanwhile, whisk together the hot pepper paste, honey, soy sauce, and garlic. Brush over the chicken wings and bake about 8 minutes more, until glaze is charring a bit in spots, watching closely toward the end. Sprinkle with sesame seeds and green onion, if desired.