Name: Korean Gochujang Honey Wings
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 2 lbs chicken wings; 1 tsp salt; 1/2 tsp white pepper; 2 cloves garlic, grated; 1 tsp ginger, grated; 2 tbsp soy sauce; 1 tsp sesame oil; Dredge:; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp kosher salt; 1/2 tsp white pepper; 1/2 tsp baking powder; Optional: leftover marinade or water for craggly texture; Frying:; Neutral oil (canola, avocado, or vegetable), for frying; Sauce:; 1 tbsp neutral oil; 1 clove garlic, grated; 1/2 tsp ginger, grated; 2 tbsp gochujang; 1 tbsp soy sauce; 1 tbsp brown sugar; 2 tbsp honey; 1 tbsp rice vinegar; 2 tbsp water; Optional garnishes: sesame seeds, green onions

These Korean Gochujang Honey Wings are everything I love in a chicken wing—crispy, juicy, sticky, and packed with bold flavor. The wings are double-fried to perfection, then tossed in a sweet, spicy, and tangy gochujang honey sauce that makes them irresistible. Whenever I make these, they disappear from the plate in minutes.

Why You’ll Love This Recipe

I like this recipe because it hits all the right notes—sweet, spicy, and savory in every bite. The marinade adds flavor deep into the meat, the dredge makes the coating extra crunchy, and the double fry ensures the wings stay crisp even after being sauced. The gochujang honey glaze is rich and flavorful, with just the right balance of heat and sweetness. These wings are perfect for game day, parties, or whenever I want to impress friends and family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken wings
salt
white pepper
garlic, grated
ginger, grated
soy sauce
sesame oil
flour
cornstarch
baking powder
neutral oil (avocado, canola, or vegetable oil)
honey
gochujang
brown sugar
rice vinegar
water

Directions

I start by marinating the chicken wings with salt, white pepper, garlic, ginger, soy sauce, and sesame oil. Letting them sit for at least 1–2 hours, or overnight, makes a huge difference.
Next, I prepare the seasoning mix by combining flour, cornstarch, kosher salt, white pepper, and baking powder. I like to add a little of the leftover marinade or some water to create those craggily bits that crisp up beautifully.
I coat the wings thoroughly in the dredge, making sure every part is covered, then let them rest for 5–10 minutes.
For frying, I heat neutral oil to 350°F and fry the wings in batches for 6–8 minutes. I remove them, drain, then fry again for 1–2 minutes to get them ultra-crispy.
While the wings rest, I make the sauce by heating neutral oil in a pan and sautéing garlic, ginger, and gochujang until fragrant. Then I stir in soy sauce, brown sugar, honey, rice vinegar, and water until it bubbles and thickens.
Finally, I toss the crispy wings in the sauce until coated and serve them hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 1 hour (including marinating time)
Cook time: 30 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes swap the honey for hot honey when I want extra kick.
For a milder version, I reduce the gochujang by half.
Instead of wings, I’ve made this recipe with boneless chicken bites or even used the sauce on ribs.
I occasionally finish the wings with sesame seeds or green onions for garnish.

Storage/Reheating

I store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven or air fryer at 350°F for 8–10 minutes to crisp them back up. I avoid microwaving since it makes the coating soggy.

FAQs

Can I bake the wings instead of frying?

Yes, I can bake them at 425°F for 35–40 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious.

How spicy are these wings?

They have a medium heat level. Since gochujang is both spicy and sweet, I can adjust the amount to make them milder or spicier.

What is gochujang, and where can I find it?

Gochujang is a Korean chili paste that’s sweet, spicy, and savory. I usually find it in Asian markets, larger grocery stores in the international aisle, or online.

Can I air fry these wings?

Yes, I can air fry them at 375°F for 20–25 minutes, flipping halfway. They get very crispy without the extra oil.

Can I make the sauce ahead of time?

Yes, I can prepare the sauce a day in advance and store it in the fridge. When I’m ready to use it, I reheat it gently before tossing with the wings.

Conclusion

These Korean Gochujang Honey Wings are everything I want in a perfect chicken wing—crispy, saucy, sweet, spicy, and completely addictive. Whether I serve them as a party appetizer, game day snack, or a weekend indulgence, they always get rave reviews. Once I tried the double fry method with this sauce, I knew this recipe would be on repeat in my kitchen.