Honey Gochujang Wings

60 minutes

serves 12

I’m a huge buffalo wing lover. There’s nothing like the mix of spicy, buttery buffalo sauce and a bowl of creamy blue cheese dressing. BUT, sometimes I like to get fancy and show off when my friends come over. That’s where these Korean-inspired wings come into play. I can these Korean inspired because I also infuse other Asian flavors into the dish.

I basically took the traditional buffalo sauce (combining a hot sauce and butter for a melty, spicy sensation) and swapped out the hot sauce for Gochujang (Korean chili paste) and the butter, for well, miso butter. Yum. And I added a few other ingredients such as soy sauce, sesame oil, rice vinegar, garlic powder, and of course, honey. Sprinkle some black and white sesame seeds on top… add some sliced chives or scallions and you have an impressive AF dinner dish.

Before we get started, I also want to note that you can make your wings from scratch, or you can buy frozen wings that are already crispy and unseasoned.

a plate of honey gochujang baked chicken wings with sesame seeds and chives
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Adjust Servings
Chicken Wings
1.5lbs chicken wings
1/2cup flour
1tsp salt
1 1/2tsp baking powder
Honey Gochujang Sauce
1/3cup Gochujang chili paste
2tbsp honey
2tsp garlic powder
1tbsp sesame oil
2tsp rice vinegar
1tbsp soy sauce
1/4cup butter
1tsp white miso
1tbsp black sesame seeds
1tbsp white sesame seeds
2tbsp chives



Preheat the oven to 450 degrees.

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In a bowl, combine flour, salt and baking powder.

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Dry the chicken wings off with a paper towel. Then, dredge each chicken wing in the flour mixture until thoroughly coated.

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Line the chicken wings evenly on a wire rack or sheet pan. Bake for 15 minutes, then flip and bake another 15 minutes, until they are crispy and light golden brown.

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While the wings are baking, prepare the Gochujang honey sauce.

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In a large mixing bowl, combine the Gochujang, honey, garlic powder, sesame oil, rice vinegar and soy sauce. Stir until fully combined.

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In a sauce pan, over medium heat, melt the butter and the white miso together and whisk until combined. Lower the heat to low, and then add the rest of the sauce to the butter mixture. Stir until fully incorporated and remove the sauce from the heat.

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When the wings are done, toss them in the sauce.

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1 Comment

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