Crispy Korean Gochujang Honey Wings (VIDEO)
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My Korean Gochujang Honey Wings are juicy on the inside, crispy on the outside, and coated in a sweet and spicy gochujang honey sauce that is out-of-this-world good! It’s one of my favorite sauces to coat these extra crispy Korean chicken wings!
Check out the Honey Gochujang Wings recipe video!
A Note from CJ
You’ll love my Korean Gochujang Honey Wings!
What sets my Korean wings apart is the amazing sauce – it’s sweet from the honey and brown sugar, spicy from the gochujang (which I love in recipes like Sweet and Spicy Tofu, Korean Fried Cauliflower, and Spicy Pork Bulgogi), and perfectly complements the crispy Korean chicken wings!
I love wings – that’s why I have so many recipes for them – like Air Fryer Chicken Wings, Baked Chicken Wings, Grilled Wings, classic Buffalo Wings, Garlic Parmesan Wings, and more!
Never have I been successful at making chicken wings until I found this recipe. My husband is a big fan of chicken wings and he told me to never stop making these chicken wings. Even my 3 little boys loved it!
Ingredient Tips
See the recipe card for full information on ingredients and quantities.
- chicken wings – I used both drums and flats; use what you prefer.
- grated garlic and ginger – I recommend grating (over mincing) because the garlic and ginger becomes paste-like and infuses the wings and marinade with so much flavor! It’s also better for frying.
- flour, cornstarch, and baking powder – this combination of starches makes for the crispiest korean chicken wings!
- neutral oil – my go-to is avocado oil but you can use also canola, vegetable, grapeseed oil.
- gochujang – this is a Korean pepper paste that is spicy, sweet, with a hint of umami. If you are new to the flavor or don’t enjoy spice as much, considering halving the amount in the recipe.
- rice vinegar – in a pinch, you can also use apple cider vinegar.
How to Make Gochujang Honey Wings
Marinate and dredge the chicken wings: Marinate the chicken wings with salt, white pepper, garlic, ginger, soy sauce, and sesame oil for at least 1-2 hours (or overnight for maximum flavor). In a separate bowl, mix together flour, cornstarch, kosher salt, white pepper, and baking powder to create the coating. Add a bit of the leftover marinade or water and rub the mixture together with your hands to form craggily bits that help create extra crispy texture. Dredge each wing thoroughly, pressing the coating into the chicken to avoid bald spots, then let them rest for 5-10 minutes while you heat the oil.
Fry the wings and make the sauce: Fry the chicken wings in batches at 350Ā°F for 6-8 minutes, then remove and drain on a rack. Double fry the wings for 1-2 minutes for extra crunch. To make the gochujang honey sauce, sautĆ© garlic, ginger, and gochujang in a bit of oil until fragrant, then stir in soy sauce, brown sugar, honey, and water until bubbly and smooth. Toss the crispy Korean chicken wings in the sticky, sweet, and spicy gochujang honey glaze until evenly coated ā then serve hot and enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Dredging Tips – Make sure to let any excess wet batter drip off before dredging the chicken in the seasoning flour. Pack in the dredge so the chicken is evenly coated (no bald spots!) I like to mix some of the leftover marinade (or 1-2 tbsp of water) to the seasoning mix to create ‘craggily bits’ for a crispy texture on the wings.
Frying Tips – If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry. Monitor the oil temperature (with a thermometer) to avoid dropping below 325Ā°F – if it does remove the chicken wings and turn the heat up for the oil to reach back to 350Ā°F. Fry the wings in batches if you find that the temperature cannot stay at 350Ā°F. Do not overcrowd your pot and risk oil bubbling over! Use a heavy bottomed pot or dutch oven, as they retain heat better.
Storage and Reheating Tips – Store any leftover Gochujang Honey Wings in an airtight container in the refrigerator for up to 3-4 days. The wings will soften as they sit in the refrigerator – this is normal! Reheat in the air fryer at 375F for 6-8 mintues until warmed and crispy.
If you tried this Korean Gochujang Honey Wings, or any other recipe on my website, please leave a š star rating and let me know how it went in the comments below!
Crispy Korean Gochujang Honey Wings (VIDEO)
Equipment
Ingredients
Chicken Wings
- 2 lbs chicken wings
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cloves garlic, grated
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
Sauce
- 2 tbsp neutral oil
- 1/4 cup honey
- 1/4 cup gochujang
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 3 cloves garlic, grated
- 1/2 tbsp ginger, grated
- 2 tbsp rice vinegar
- 2 tbsp water
Neutral oil for frying
Instructions
- Marinate chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil for 1-2 hours or overnight for best results.
- In a large bowl, add flour, cornstarch, kosher salt, white pepper, and baking powder. Mix together until combined, then add any leftover marinade (or 1-2 tbsp of water) into the seasoning mix. With your hands, rub the mix together with the liquid to create craggily bits in the seasoning mix.
- Coat your wings into the seasoning mix, and pack in the dredge well making sure to leave no dry spots. Shake off any excess and let rest on a sheet pan for 5-10 minutes while you heat up your frying oil.
- Fry the wings in batches at 350F for 6-8 minutes. Remove and set on a rack or paper towel to drain while you fry the rest of your wings.
- Fry the wings a 2nd time at 350F for 1-2 minutes. This will get the exterior super crispy.
- In a large wide pan, heat 2 tbsp of neutral oil over medium heat. Add your garlic, ginger, and gochujang and fry for 30-45 seconds until fragrant. Add soy sauce, brown sugar, honey, rice vinegar and water. Stir until the sauce bubbles and the sugar is dissolved, about 2-3 minutes.
- Add the wings to the sauce and toss to coat. Serve immediately & enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in May 2023, and updated in October 2025.
Made these bro and everyone said the same, best ever. Cheers for the recipe
I’ve tried this recipe 3 times because my mum loves it since the first time I did it! I just adjust que amount of gochujang as it is too spicy for me so adding just 1 tablespoon is more than enough for us and it’s delicious š
@nailylover
Love the Gochujang flavor! A must try!
š§ will_that_one_guy
The sauce is unfortunately too sweet and the honey was overpowering.
If I ever were to make this again, I’d cut the amount of honey used in half or maybe opt not to use it and just go with sugar.
This recipe is so simple and so delicious!
This deserves a standing ovation!
I recently made these for a potluck with my friends, and it was a huge hit!! Itās very balanced between spicy and sweet. I ended up air frying my wings which also worked really well
Mmm I love the seasoning on these chicken wings. I usually make pretty western sauces for my wings, so I decided to try this korean style instead. I loved it! It tastes just like the ones I use to get back in Asia. If you’re looking to step up your wing game, try this out!
I have seriously high standards for my chicken wings, and these ticked ALL the boxes! The cooking tips helped a great deal, and the wings came out perfectly. Made them two days ago, and I am still dreaming about them. TOTAL yum!
Aww Carol – this is the BEST compliment ever! I’m so glad you enjoyed the recipe and the tips!