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Flavorful Baked Korean Gochujang Wings Recipe Easy Sesame Scallion Wings

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These baked Korean gochujang wings are irresistibly crispy on the edges, tender inside, and bursting with a perfect sweet-spicy umami punch. Tossed with toasted sesame seeds and fresh scallions, they offer a bold flavor without frying.

Ingredients

Scale
  • 2 pounds chicken wings, tips removed if preferred
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon toasted sesame seeds
  • 2–3 scallions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the wings dry with paper towels to remove excess moisture. Season lightly with salt and pepper.
  3. In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
  4. Toss the wings in the marinade, coating them evenly. Cover and let marinate in the fridge for at least 30 minutes or up to 4 hours.
  5. Arrange the wings in a single layer on the wire rack, leaving space between each piece for air circulation.
  6. Bake for 35-40 minutes, flipping halfway through, until wings are golden brown, crispy on the edges, and cooked through (internal temperature 165°F/74°C).
  7. While wings bake, warm any leftover marinade gently in a small saucepan to thicken slightly (optional).
  8. Once baked, toss the wings in the warmed sauce or brush generously with it, then sprinkle with toasted sesame seeds and sliced scallions.
  9. Serve immediately while hot.

Notes

Pat wings dry before marinating for crispiness. Use a wire rack to allow air circulation and crisp skin. Flip wings halfway through baking. Warming leftover marinade to glaze wings is optional but recommended. Broil for 2-3 minutes at the end if extra crispiness is desired. Marinate longer for deeper flavor. Substitute coconut aminos for soy sauce for gluten-free. Maple syrup can replace honey. For milder wings, reduce gochujang or mix with sweet chili sauce.

Nutrition

Keywords: Korean wings, gochujang wings, baked chicken wings, sesame scallion wings, easy wings recipe, spicy wings, party wings

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