Description
These Brown Sugar Gochujang Wings are sticky, crispy, sweet, and spicy in all the right ways. Gochujang brings deep savory heat, while brown sugar melts into a glossy glaze that clings to every wing. They’re easy enough for a weeknight and impressive enough for game day or guests.
Ingredients
Wings
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2 lb chicken wings, split into flats and drumettes
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1 tbsp neutral oil (vegetable, avocado, or canola)
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Salt and black pepper, to taste
Gochujang Glaze
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¼ cup gochujang (Korean chili paste)
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¼ cup brown sugar (light or dark)
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp rice vinegar or lime juice
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2 garlic cloves, minced
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1 tbsp water (only if needed to thin)
To Finish
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Toasted sesame seeds
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Sliced green onions (optional)
Instructions
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Prep & bake the wings
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Pat wings very dry. Toss with oil, salt, and pepper. Arrange in a single layer.
Bake 40–45 minutes, flipping halfway, until golden and crispy. -
Make the glaze
In a small saucepan over medium heat, whisk together gochujang, brown sugar, soy sauce, garlic, and vinegar.
Simmer 3–5 minutes, stirring often, until thick and glossy. Add water if it gets too thick. -
Glaze the wings
Transfer hot wings to a large bowl. Pour glaze over and toss until fully coated. -
Finish & serve
Sprinkle with sesame seeds and green onions. Serve immediately.
Notes
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Dry wings = crispy wings: Moisture is the enemy of crisp skin.
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Use a wire rack: It lets hot air circulate so wings roast, not steam.
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Taste the glaze: Add more vinegar for tang or a pinch of chili flakes for extra heat.
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Air fryer option: Cook at 400°F (205°C) for 20–25 minutes, shaking halfway, then toss with glaze.
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Make ahead: Bake wings in advance, re-crisp in oven, then glaze right before serving.