Gochujang Glazed Crispy Wings are the perfect combination of spicy, sweet, and crispy all in one bite. The first time I made these wings, I was looking for something bold and flavorful to bring to a summer BBQ. Gochujang, with its deep, rich flavors and spicy kick, creates the most mouthwatering glaze for these wings. The crispy skin and sticky glaze make these Gochujang Glazed Crispy Wings a crowd favorite that never fails to impress.
A Simple Yet Bold Marinade
The marinade is the secret to what makes these wings so special. Gochujang Glazed Crispy Wings start with a simple mix of gochujang, brown sugar, soy sauce, and other delicious ingredients. When you combine these in a bowl and whisk them together, it forms a perfectly balanced sauce. As the wings sit and soak up all that flavor, they become more than just a snack – they turn into a savory treat that leaves everyone reaching for more.
Grilled to Perfection
When it comes to cooking, grilling the wings is key to getting that perfect crispiness. Gochujang Glazed Crispy Wings are grilled to golden perfection on the outside while staying juicy and tender on the inside. The heat from the grill gives the wings a satisfying crunch, while the glaze caramelizes into a sticky, savory finish. Flipping them every 10 minutes ensures they cook evenly, and the internal temperature reaches that perfect 165°F.
Garnish and Serve
Once your Gochujang Glazed Crispy Wings are done, the finishing touches make all the difference. A light sprinkle of sesame seeds and a few slices of fresh green onions bring color and a pop of flavor. These wings are best served hot, fresh off the grill, making them the perfect addition to any gathering or game day spread. The combination of flavors and textures will leave your guests begging for the recipe!
Table of Contents
Chef’s Notes- Gochujang Glazed Crispy Wings
- Ensure Even Coating: When marinating the wings, make sure to coat each wing evenly. This ensures that every bite is full of flavor. You can also massage the marinade into the wings to guarantee even distribution.
- Pat Dry for Extra Crispiness: For an ultra-crispy texture, pat the wings dry with paper towels before grilling. Removing excess moisture helps them crisp up better.
- Rest Time is Key: Allow the wings to marinate for at least an hour. The longer they sit, the more flavorful they become.
- Grill Carefully: Flip the wings every 10 to 15 minutes while grilling. This ensures they cook evenly and get that perfect crispy texture on all sides.
- Reserve the Marinade: Don’t discard the leftover marinade! You can cook it down to use as a glaze, intensifying its flavors to complement the wings.
- Glaze at the Right Time: Apply the glaze when the wings are fresh off the grill and still hot. This helps the glaze adhere better and enhances the flavor with its caramelization.
- Optional Sweetness Boost: If you prefer a sweeter profile, add a little honey to the glaze as it’s cooking. The sweetness will balance the heat from the Gochujang and provide a nice contrast.
- Make It a Meal: Serve the wings with a side of steamed vegetables, rice, or a refreshing salad to balance the richness of the dish.
Gochujang Glazed Crispy Wings
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minutesGet ready to elevate your appetizer game with these irresistible Gochujang Glazed Crispy Wings! Bursting with tangy, spicy flavors and that perfect crunchy finish, these wings are sure to be the star of any gathering. Ideal for game days, casual dinners, or any time you crave finger-licking goodness, this recipe combines the rich taste of Korean BBQ with easy-to-follow steps that guarantee success. Whether you’re a seasoned chef or a kitchen newbie, these wings promise a mouthwatering experience that will have everyone coming back for more!
Ingredients
- Marinade
1/3 cup Gochujang (Korean red chili paste)
1/4 cup molasses or brown sugar
1/4 cup gluten-free soy sauce
2 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon mirin or rice wine vinegar
4 cloves finely chopped garlic
1 1/2 tablespoons grated fresh ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
- Main Ingredient
chicken
- Garnish
Sesame seeds
Sliced green onions
- Alternative Ingredients:
Gochujang: Substitute with Sriracha or a combination of ketchup and spicy chili paste.
Brown Sugar: Replace with honey or maple syrup for a less refined option.
Soy Sauce: Use tamari for a gluten-free alternative.
Rice Wine Vinegar: Swap with apple cider vinegar.
Sesame Oil: Substitute with olive oil for a different flavor profile.
Directions
- Preparing the Marinade – In a small bowl, combine Gochujang, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, minced garlic, grated ginger, kosher salt, and black pepper. Whisk until the mixture is smooth and well integrated. This should take about 5 minutes to ensure all flavors meld effectively.
- Marinating the Wings – Place the raw chicken wings into a large resealable bag. Pour the prepared marinade over the wings, ensuring each piece is evenly coated. Seal the bag tightly and refrigerate for a minimum of 1 hour to allow the flavors to penetrate the meat thoroughly.
- Grilling the Wings – Preheat your grill to 400°F. Remove the wings from the marinade, reserving the excess sauce for later use. Arrange the wings on the grill and cook for 30 to 40 minutes, flipping every 10 to 15 minutes to achieve an even, crispy texture and ensure they reach an internal temperature of 165°F.
- Preparing the Glaze – While the wings are grilling, transfer the reserved marinade to a small saucepan. Bring it to a rolling boil over high heat, stirring continuously, and cook for 1 to 2 minutes until it thickens slightly.
- Finishing Touches – Once the wings are cooked, remove them from the grill and place them on a serving platter. Brush the hot glaze generously over each wing. Garnish with a sprinkle of sesame seeds and sliced green onions before serving immediately for best flavor and texture.
Equipment
- measuring cups and spoons
- mixing bowls
- instant read thermometer
- food storage containers
Notes
- Ensure the wings are thoroughly coated in the marinade for maximum flavor. For extra crispiness, pat the wings dry before grilling. Serve these wings with a side of steamed vegetables or a fresh salad to balance the richness. You can add a touch of honey to the glaze for additional sweetness if desired. Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Nutrition Facts
- Calories: 550kcal
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 1200mg
- Potassium: 500mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 45g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Gochujang Glazed Crispy Wings
Can I bake the wings instead of grilling them?
Yes! Preheat your oven to 400°F (200°C) and place the wings on a baking sheet lined with parchment paper. Bake for 30-40 minutes, flipping halfway through, until golden brown and crispy.
What if I don’t have Gochujang?
If you can’t find Gochujang, substitute with Sriracha or a combination of ketchup and spicy chili paste. While the flavor may differ slightly, it will still provide the necessary heat and tanginess.
How can I make these wings less spicy?
To reduce the spice level, use less Gochujang or mix it with a milder sauce like ketchup or honey mustard. You can also omit some of the black pepper and adjust to your taste.
Can I prepare the wings in advance?
Yes! You can marinate the wings up to 24 hours in advance, which will allow the flavors to develop more. After marinating, store them in the fridge until ready to grill.
How do I store leftover wings?
Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for 10-15 minutes to crisp them up again.
