Introduction in Alex Guarnaschelli’s Style:

When it comes to chicken wings, there’s something almost magical about finding the perfect balance between sweet, spicy, and sticky. Enter these Sticky Gochujang Chicken Wings—a bold, flavorful twist on your classic wing recipe that will have you licking your fingers and reaching for just one more (okay, maybe two). The Korean gochujang paste brings a deep, savory heat, while a touch of honey and soy sauce rounds things out with a sticky-sweet glaze that clings to every crispy nook and cranny.

I first stumbled upon this flavor combo when I was experimenting in the kitchen, looking for something different than the usual buffalo wings. The minute the wings hit the table, my family knew this was no ordinary wing night. The umami-packed gochujang mixed with the caramelized, sticky glaze was a total game-changer. It’s the kind of dish that makes you pause mid-bite, close your eyes, and just savor the explosion of flavors.

What I love most about these wings is their versatility. Whether you’re hosting a game-day get-together, having a casual dinner, or just craving something spicy and finger-licking good, these wings deliver every single time. Plus, they’re baked, not fried, meaning you get all the crispy goodness without the mess.

Recipe Resume in Todd Wilbur’s Style:

These Sticky Gochujang Chicken Wings are the perfect fusion of sweet, spicy, and savory flavors. The Korean gochujang paste gives the wings a deep, rich heat, balanced out with honey and soy sauce for that perfect sticky glaze.

Crispy, oven-baked, and coated in a finger-licking sauce, these wings are perfect for game day, parties, or anytime you need a bold, flavorful snack. Quick to make and even quicker to disappear!

Exciting Story:

These wings have become a legend in my house. The first time I made them, my husband took one bite and immediately declared them the best wings he’d ever had. Now, anytime there’s a game on or we’re hosting friends, he insists on making a double batch because, let’s be honest, a single batch is never enough. My kids, who aren’t usually big on spicy food, love them too—something about that sweet, sticky glaze makes the heat just right. It’s safe to say these wings have earned their place in our family’s hall of fame!

Why You’ll Love These Sticky Gochujang Chicken Wings

🍗 Bold, Sweet, and Spicy Wings You Can’t Put Down 🍗

✔ Crispy Yet Baked – No frying required; these wings are oven-baked to crispy perfection.
✔ Sticky-Sweet Glaze – Gochujang, honey, and soy sauce create a finger-licking, sticky coating.
✔ Perfect Heat – Just the right amount of spice, balanced with sweet and savory notes.
✔ Crowd-Pleaser – Perfect for parties, game day, or whenever you need a bold snack.
✔ Customizable – Adjust the heat level to your liking, or toss in extra toppings like sesame seeds or green onions.

Cuisine: Korean-Inspired, Asian Fusion

Tips for the Best Sticky Gochujang Chicken Wings

✔ Pat the Wings Dry – This step is key for achieving crispy skin.
✔ Use Baking Powder – It helps draw out moisture and makes the wings extra crispy without frying.
✔ Adjust the Heat – Add more gochujang for extra spice, or balance it with more honey for a milder kick.
✔ Don’t Skip the Wire Rack – It allows air to circulate around the wings, ensuring they get crispy on all sides.
✔ Double the Sauce – You’ll want extra for dipping—you’ve been warned!

Substitutions and Variations

🔹 Swap the Protein – Try this sticky glaze on chicken thighs, drumsticks, or even tofu for a vegetarian option.
🔹 Spice it Up – Add a dash of sriracha or red pepper flakes if you like things extra spicy.
🔹 Make it Milder – Cut the gochujang in half and add more honey for a sweeter, milder flavor.
🔹 Add Crunch – Toss in some chopped peanuts or crispy fried shallots for texture.

Make a Healthier Version

✅ Air Fryer Option – Cook the wings in the air fryer at 400°F for 20-25 minutes for a lighter, crispy result.
✅ Lower Sugar – Reduce the honey and brown sugar, or swap for a natural sweetener like maple syrup.
✅ Lean Protein – Use skinless chicken breasts or tenders for a leaner option.

Closing in Todd Wilbur’s Style:

And there you have it! These Sticky Gochujang Chicken Wings are the perfect mix of sweet, spicy, and savory, with that signature sticky glaze that keeps you coming back for more. Whether you’re serving them up at a party, for game night, or just as a fun weeknight dinner, these wings are sure to be a hit.

If you loved these, don’t forget to try our Korean BBQ Meatballs or Crispy Bang Bang Salmon Bites for more bold, flavor-packed dishes!

Relevant Categories:

Appetizers
Game Day Recipes
Asian-Inspired
Finger Foods
Quick and Easy Meals

Frequently Asked Questions:

What is gochujang?
Gochujang is a Korean fermented chili paste with a savory, sweet, and spicy flavor.
Can I make these wings less spicy?
Yes! Reduce the gochujang and add more honey or brown sugar for a milder flavor.
Can I use an air fryer for these wings?
Absolutely! Cook them at 400°F for 20-25 minutes, flipping halfway through.
What sides go well with these wings?
Serve with steamed rice, kimchi, or a crisp Asian slaw.
Can I use chicken thighs or drumsticks instead of wings?
Yes! Adjust the cooking time as needed for larger cuts of chicken.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Can I freeze these wings?
It’s best to freeze the cooked wings without the sauce, then toss in fresh sauce after reheating.
Do I have to use baking powder?
Baking powder helps crisp the skin, but you can skip it if you prefer.
What can I use instead of gochujang?
Try sriracha or a mix of chili paste and soy sauce for a similar flavor.
Can I make the sauce ahead of time?
Yes! Store the sauce in the fridge for up to a week and reheat before tossing with the wings.