More ▾
Korean Baked Gochujang Chicken Wings
By Richa · myfoodstory.com
6 portions
2 hrs 30 min + overnight chill
Spicy gochujang-glazed chicken wings, marinated overnight and baked until charred, finished with sesame seeds.
| prepPreheat oven to 400°F / 200°C | ||||
| prepLine baking sheet with foil | ||||
| 1/4 cup / 60 ml soy sauce | Mix marinade | Coat wings, marinate 2 hrs or overnight | Brush with oil, bake 400°F / 200°C, 12–15 min/side | Broil 5 min until charred, top with sesame seeds |
| 4 tablespoons / 60 g gochujang (Korean chili paste) | ||||
| 1 tablespoon red chili flakes | ||||
| 1 tablespoon rice vinegar | ||||
| 3 tablespoons / 45 g honey | ||||
| 1 tablespoon minced ginger | ||||
| 1 tablespoon minced garlic | ||||
| 1 kg / 2.2 lb chicken wings | ||||
| Oil (for brushing) | ||||
| Sesame seeds (for topping) | ||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free