Korean Chicken Wings With Gochujang Sauce

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Wellness Mama » Blog » Recipes » Korean Chicken Wings With Gochujang Sauce

You may have noticed the appearance of some recipes lately that use a certain type of Korean red pepper flake called gochugaru. I love the warm spice of these little peppers and have enjoyed experimenting with them. I promised some Korean recipes this year, so these Korean chicken wings with gochujang sauce are the latest. 

What Are Korean Chicken Wings?

Korean chicken wings are similar to Buffalo chicken wings in that they’re not a breaded wing. They’re a baked chicken wing coated in a delicious sauce. Although you certainly could fry them if you wanted to.

Unlike Buffalo wings though, the sauce isn’t overly spicy. It’s sweet, tangy, and just a little spicy. I make it by simmering gochujang paste, with coconut aminos (or soy sauce), maple syrup and honey, and a little sesame oil and garlic powder. As long as I have gochujang paste all ready to go, it only takes me a couple of minutes to throw the sauce together.

Even if I don’t have the paste on hand, it’s a really quick recipe to throw together as well. It’s a simple recipe of white miso, spices, honey, and gochugaru (Korean chili pepper flakes). I use the gochujang paste to make a flavored mayo and this chicken wing sauce.

Korean chicken wings are usually served with pickled vegetables. I love radishes, so I’ve got a recipe for pickled radishes with gochugaru pepper coming soon.

Cooking Options for Wings

I’ve cooked these tasty wings a couple of different ways. First, I tried baking them in the oven until they were cooked and crispy. I tossed them with the sauce and returned them to the oven until the sauce was caramelized.

More recently, I decided to try using an air fryer. I’d read a lot about them and decided I wanted to give one a try. I wasn’t so much drawn by the health claims as by the speed and ease of use. My family likes fried foods like parsnip frieshomemade fish sticks, and cheese sticks. I have no problem making them occasionally since I use healthy fats to fry in, but it is a little time-consuming and messy.

I decided to try air frying to get the same crispy texture as fried foods. Since we don’t use a microwave and I don’t always love turning on the oven in hot summer months, I figured it might be interesting to try something new and solve a few issues at once. 

This is the air fryer I ended up choosing. I like that it’s a larger size for my larger-sized family and I really appreciate that it’s all stainless steel. It’s fairly quiet, light enough to move easily, and has a nice window in the front so I can see the food cooking. 

And unexpected bonus perk: it’s easy enough for my older kids to use, so they’re always experimenting and heating up leftovers for me!

Korean Chicken Wings With Gochujang Sauce Recipe

These Korean chicken wings are crispy, a little bit sweet, a little bit spicy, and so delicious.
Prep Time 10 minutes
Cook Time 45 minutes
Calories 500kcal
Author Katie Wells




For the Wings

For the Sauce

For Garnish, (optional)


  • Preheat the oven to 450°F.
  • Place the chicken wings on a baking sheet (line with parchment paper if desired for easy cleanup).
  • Sprinkle with onion powder, garlic powder, pepper, and salt
  • Bake for 40-45 minutes until the wings are crispy and starting to brown slightly.
  • While the wings are cooking, make the sauce by combining all the sauce ingredients in a small saucepan.
  • Bring to a simmer and cook for 2-3 minutes.
  • When the wings are cooked, toss them in a bowl with the sauce or brush the sauce on the wings.
  • Return the wings to the baking sheet and broil on high for 1-2 minutes until lightly browned.
  • Top with sesame seeds and green onions if desired and serve.


Nutrition Facts
Korean Chicken Wings With Gochujang Sauce Recipe
Amount Per Serving (6 wings)
Calories 500 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 141mg47%
Sodium 1471mg64%
Potassium 374mg11%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 15g17%
Protein 34g68%
Vitamin A 289IU6%
Vitamin C 3mg4%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


If you have one, these chicken wings are excellent in an air fryer. Cook at 400°F for 20 minutes flipping after 10 minutes, toss with the sauce, and cook for an additional 5 minutes.

Do you make chicken wings? Have you tried air frying them?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


3 responses to “Korean Chicken Wings With Gochujang Sauce”

  1. Jennifer Avatar

    I have all of these ingredients EXCEPT the wings. Could I use boneless skinless chicken thighs or would that totally wreck the integrity of this creation? Not sure how to adjust for cook time!

    1. Suzanne Avatar

      You can absolutely use boneless thighs instead. They obviously won’t be wings, but they’ll still be delicious. Since bone-in chicken takes longer to cook than boneless you can probably leave the cooking time the same. Just cut one open to make sure they’re cooked all the way through. Or do a temp check. Cook chicken to 165°F.

  2. Terry Avatar

    5 stars
    We made these and they are amazing! Thanks for sharing that recipe!

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