By Becky Hardin
Updated Jun 12, 2025
Baked Korean Hot Wings (Gochujang Wings) are spicy, sweet, and savory! The concentrated flavor comes from a sticky Korean-inspired glaze as well as a marinade made with bold ingredients like gochujang, soy sauce, honey, and more. Spice up game day with these baked hot wings!
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Baked Korean Chicken Wings
Baked gochujang chicken wings are a delicious way to spice up your usual appetizer game. I love using this marinade and glaze as it is a true celebration of bright, bold, Korean-inspired flavors. Gochujang truly is the star of this recipe, providing a wonderful balance of spicy, sweet, and savory in each bite.
Not only do these wings feature complex flavors, but I’ve baked them to crispy yet juicy perfection for an easy dinner or appetizer recipe that’s bound to impress.
When I find myself craving recipes with Gochujang, I’ll also make Korean BBQ chicken made with the most delicious Korean BBQ sauce .
Ingredients1x2x3x
- ▢ 2 pounds chicken wings drums and flats both work, frozen too just thaw before using
For the Marinade
- ▢ ¼ cup gochujang Korean Chili Paste
- ▢ 1 cup soy sauce
- ▢ ¼ cup rice vinegar
- ▢ ⅜ cup honey
- ▢ 2 tablespoons grated fresh ginger
- ▢ 4 cloves garlic diced
- ▢ 2 teaspoons kosher salt
- ▢ ½ teaspoon ground black pepper
For the Glaze
- ▢ ½ of the marinade, above
- ▢ 2 tablespoons chopped fresh cilantro
- ▢ 2 scallions thinly sliced
- ▢ ½ teaspoon sesame oil
- ▢ ½ teaspoon ground black pepper
- ▢ 2 tablespoons honey agave also works
- ▢ 2 tablespoons unsalted butter
- ▢ juice of ½ lime
- ▢ sliced scallions and lime juice for garnish
Video
Instructions
For the Marinade
- In a medium bowl, combine the gochujang, soy sauce, rice vinegar, agave, ginger, garlic, salt, and pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container and place in the refrigerator. ¼ cup gochujang, 1 cup soy sauce, ¼ cup rice vinegar, ⅜ cup honey, 2 tablespoons grated fresh ginger, 4 cloves garlic, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
- Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight. 2 pounds chicken wings
For the Wings
- Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
- Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
- Bake the wings for 40 minutes, rotating the pan after 20 minutes.
- After 40 minutes, remove the wings from the oven and liberally brush both sides of the wings with the glaze (below).
- Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.
- Transfer the wings to a serving tray and let cool for 5 minutes.
- Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy! sliced scallions and lime juice
For the Glaze
- While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add the cilantro, 2 thinly sliced scallions, sesame oil, ground black pepper, honey, butter, and lime juice. Taste and if needed, season with additional salt, pepper, and honey. ½ of the marinade, above, 2 tablespoons chopped fresh cilantro, 2 scallions, ½ teaspoon sesame oil, ½ teaspoon ground black pepper, 2 tablespoons honey, 2 tablespoons unsalted butter, juice of ½ lime
- Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.
Becky’s Tips
- Like all chicken wings, these wings are best enjoyed fresh. Try not to make them too far ahead of time.
- Chicken wings are cooked through when a meat thermometer inserted into the thickest part of a wing reads at least 165°F.
- Look for Gochujang in the Asian section of your grocery store.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Baked Korean Hot Wings Step by Step
Prepare the marinade : In a medium bowl, combine ¼ cup gochujang, 1 cup soy sauce, ¼ cup rice vinegar, ⅜ cup honey, 2 tablespoons grated fresh ginger, 4 cloves garlic, 2 teaspoons kosher salt, and ½ teaspoon ground black pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container, and place in the refrigerator.
Add the wings : Add 2 pounds of chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight.
Preheat the oven and prepare a baking sheet : Preheat the oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
Bring the wings to room temperature : Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
Bake the wings: Bake the wings for 40 minutes, rotating the pan after 20 minutes.
Prepare the glaze: While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add 2 tablespoons chopped fresh cilantro, 2 scallions, ½ teaspoon sesame oil, ½ teaspoon ground black pepper, 2 tablespoons honey, 2 tablespoons unsalted butter, and the juice of ½ lime. Taste and if needed, season with additional salt, pepper, and honey.
Simmer: Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.
Brush the wings: After 40 minutes, remove the wings from the oven and liberally brush both sides of them with the glaze.
Continue baking: Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.
Transfer the wings : Transfer the wings to a serving tray and let cool for 5 minutes.
Garnish, serve, and enjoy : Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy!
How to Store
Store uneaten wings in the refrigerator in an airtight container for up to 4 days. Reheat in the oven so the outside crisps up again.
Serving Suggestions
If you’re serving these wings as an appetizer, they’re good to go! If these are the main course, consider serving with this cool Asian cucumber salad and either a batch of potato wedges or cilantro lime rice on the side.
Baked Korean Hot Wings (Gochujang Wings) Recipe
Ingredients
- 2 pounds chicken wings drums and flats both work, frozen too just thaw before using
For the Marinade
- ¼ cup gochujang Korean Chili Paste
- 1 cup soy sauce
- ¼ cup rice vinegar
- ⅜ cup honey
- 2 tablespoons grated fresh ginger
- 4 cloves garlic diced
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
For the Glaze
- ½ of the marinade, above
- 2 tablespoons chopped fresh cilantro
- 2 scallions thinly sliced
- ½ teaspoon sesame oil
- ½ teaspoon ground black pepper
- 2 tablespoons honey agave also works
- 2 tablespoons unsalted butter
- juice of ½ lime
- sliced scallions and lime juice for garnish
Instructions
For the Marinade
- In a medium bowl, combine the gochujang, soy sauce, rice vinegar, agave, ginger, garlic, salt, and pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container and place in the refrigerator. ¼ cup gochujang, 1 cup soy sauce, ¼ cup rice vinegar, ⅜ cup honey, 2 tablespoons grated fresh ginger, 4 cloves garlic, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
- Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight. 2 pounds chicken wings
For the Wings
- Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
- Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
- Bake the wings for 40 minutes, rotating the pan after 20 minutes.
- After 40 minutes, remove the wings from the oven and liberally brush both sides of the wings with the glaze (below).
- Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.
- Transfer the wings to a serving tray and let cool for 5 minutes.
- Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy! sliced scallions and lime juice
For the Glaze
- While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add the cilantro, 2 thinly sliced scallions, sesame oil, ground black pepper, honey, butter, and lime juice. Taste and if needed, season with additional salt, pepper, and honey. ½ of the marinade, above, 2 tablespoons chopped fresh cilantro, 2 scallions, ½ teaspoon sesame oil, ½ teaspoon ground black pepper, 2 tablespoons honey, 2 tablespoons unsalted butter, juice of ½ lime
- Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.
Video
Notes
- Like all chicken wings, these wings are best enjoyed fresh. Try not to make them too far ahead of time.
- Chicken wings are cooked through when a meat thermometer inserted into the thickest part of a wing reads at least 165°F.
- Look for Gochujang in the Asian section of your grocery store.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
