Spicy sweet heaven! This recipe for Korean Gochujang Wings is seriously my new favorite. Juicy chicken wings tossed in the ultimate savory, hot, & sticky sauce for a bite like no other. They are deliciously messy and worth it!
Why this Korean Fried Chicken (KFC) Recipe is Amazing: This 30-minute wing recipe is fall-off-the-bone tender yet has crispy skin & is a healthier version than deep frying.
Wondering what gochujang is & what it tastes like? The fermented soybean & red chili paste spicy, salty, & umami all in one super flavorful condiment. It is also the star in my Gochujang Pasta Recipe.
This was inspired by my recipe for Instant Pot Buffalo Wings on this site, but these are spicier. These pair well with Spicy Asian Cucumber Salad to make is a meal. Ok, now we cook!
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Ingredients
Tender chicken wings in a gochujang sauce is a Korean-Inspired appetizer like no other. Use any cut you like, drummettes & wingette flats is what I recommend (whole wings if they are small is ok)
It is all about the sauce & the balance of flavors from a variety of Asian ingredients. Most items you already have in your pantry. Here is what you need for the sauce.
Here are the ingredients needed to make Korean Gochujang Wings:
- Chicken Wings - small drums & flats.
- Gochujang - the spicy Korean paste is the star of this recipe & makes these very spicy.
- Salted Butter - the fat adds richness & balance to the acidic & spicy ingredients.
- Garlic - up the flavor.
- Brown Sugar - sweetness to balance the heat, no honey in this recipe.
- Apple Cider Vinegar - adds a punch of acidity for tangy flavor & pairs perfectly with the hot sauce.
- Soy Sauce or Tamari - adds salty flavor & ups the umami flavor with a classic Asian ingredient. (tamari is gluten-free soy sauce)
- Sesame Oil - to thin the sauce and adds some nuttiness.
See the recipe card for quantities & substitutions/variations.
How to Make Korean Gochujang Wings
There are a few steps to making these wings. Don't worry they are simple & it gets the best results. I tried this a few ways & using a pressure cooker was the winner.
Here are the easy steps for making Korean-Inspired Wings with Spicy Gochujang Sauce:
- Cook the Wings
- Make the Sauce & Add Wings
See the recipe card for full instructions
1 - Cook the Wings
This recipe is made in the Instant Pot. This method of cooking is a fast way to make the chicken super tender, moist, & juicy.
Rendering the fat off helps for the skin to get crispy too. The final step involves making them crunchy with a quick cook under the broiler in the oven.
Begin by patting the wings with a paper towel so the skin is dry. Season the wings on all sides with salt & pepper.
Add 1 cup of water and a splash of white wine vinegar to the instant pot insert. Add a trivet & stack the wings on top.
Close the valve & lid. Set the pressure cooker to MANUAL for 5 minutes. Cook and let them naturally release the pressure before opening the lid. (CAUTION HOT!)
Broil the wings on high in the oven on the rack highest to the top. Broil for 3-5 minutes on each side, flipping over with tongs.
2 - Make the Sauce & Add Wings
As soon as the wings are done in the oven, time to make the quick pan sauce. This Korean wing sauce is quick & easy, just 3 minutes to make!
Make sure to use a LARGE skillet so it has enough room to fit all your wings. You will be adding them to the sauce.
Add the butter to a large skillet over medium low heat. Once melted add the remaining ingredients & stir to coat for 2 minutes.
Once the sauce is done, add the wings. Using tongs, toss to coat.
TIP: if the sauce is very thick (gochujang brands may vary) add a teaspoon of hot water, stir & adjust.
Hint: make sure to do this over medium-low heat and nothing higher. The sugar and the paste can burn easily & become bitter. Do not rush it, (I know it is hard to wait when they smell this good) it is already a fast recipe
Plate & add optional toppings such as sesame seeds, fresh minced cilantro, or chopped green onions.
Dig in & go for it! Make sure you have a lot of napkins and wet naps ready - these are MESSY!!
Top Tips & Equipment
All of these great tips are shared in the recipe card. But these are so good and important they are worth highlighting so you don't miss them.
- Pat the wings dry with a paper towel so the salt & pepper sticks.
- Do not skip the broiler step if you want the skin to be crispy & crunchy.
- Adjust the amount of gochujang to control the heat level, see recipe card for variations.
- Use an Instant Pot or any electric pressure cooker such as MasterChef .
FAQ
If you want extra crispy skin, deep frying is the way to go. Follow my recipe for Naked Chicken Wings & then toss it in the sauce.
This sauce works on any kind of chicken. Try it on nuggets, tenders/strips, or like a boneless wing in my Korean Popcorn Chicken Recipe.
Only you will know what your family likes. We LOVE SPICY food. My youngest devoured these. See the recipe card for how to adjust the amount of gochujang for all heat levels.
Final Notes & Behind the Scenes
Here is my recipe for success - including what I learned, funny stories or bloopers, and more from creating & testing this recipe.
- Korean Red Pepper Paste can be found in the ethnic section of some grocery stores or try Asian markets or buy Gochujang Online.
- If you need a substitute for gochujang, mix together Sriracha with a splash of soy sauce & a pinch of both sugar & red pepper flakes.
- I was worried these would be too spicy for my kids but nope, they LOVE the spice. Use less if your family needs a milder version.
- The sauce will work for any heat level from mild, medium, hot, or extra hot. Alter the amount of gochujang you add, see the recipe card for variation notes.
- To reheat wings, try my tips for reheating wings in the air fryer.
- Don't forget to have a cool drink, some milk, or something acidic works best to drink after eating spicy foods.
Korean Gochujang Wings
Equipment
- Instant Pot or other pressure cooker
- baking sheet
Ingredients
- 2 pounds chicken wings flat & drums
- splash white wine vinegar
- salt & pepper
- 1 tablespoon salted butter
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
Instructions
- Pat dry the wings with a paper towel so the skin has no moisture on them. Season the wings on all sides with salt & pepper.2 pounds chicken wings, salt & pepper
Cook the Wings
- Add 1 cup of water and a splash of white wine vinegar to the instant pot insert. Add the trivet and place the wings on top of the trivet.splash white wine vinegar
- Close the lid and make sure it is sealed and the valve is closed. Set the pressure cooker to MANUAL and for 5 minutes.
- Let the wings cook in the pressure cooker, it takes about 15 minutes total for it to come to pressure, cook for 5 minutes, & naturally release the pressure.
- Let the pressure release naturally. When the pin drops, open the lid (CAUTION steam will be hot!). Remove the wings with tongs and place on a baking sheet.
- Broil the wings on high in the oven on the rack highest to the top. Broil for 3-5 minutes on each side, flipping over with tongs. Set aside.
Make the Sauce
- In a large skillet, melt the butter over medium low heat.1 tablespoon salted butter
- Once melted, add the remaining sauce ingredients to the pan. Stir to combine and cook over medium low for 3 minutes to bring the flavors together.* if the sauce is very thick (gochujang brands may vary) add a teaspoon of hot water, stir & adjust.1 tablespoon minced garlic, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 3 tablespoons soy sauce, 2 tablespoons gochujang, 1 tablespoon sesame oil
- Add the wings to the pan, toss to coat. Turn the heat off & serve.
- Top with optional sesame seeds, cilantro leaves, or chopped green onions.
Notes
- Mild = use ½ tablespoon gochujang
- Medium - use 1 tablespoon gochujang
- EXTRA Hot - use 3 tablespoon gochujang plus add a splash of water so the sauce isn't too thick.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer at 400° for 5-10 minutes.
Nutrition
More Wing Recipes
If you love this recipe, try these similar favorites here on the blog:
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