Gochujang Chicken Wings
Gochujang Chicken Wings is a easy Korean recipe that serves 4. 350 calories per serving. Recipe by DIY Projects and More on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $7.11 total, $1.78 per serving
Ingredients
- 2 pounds Chicken Wings (fresh or thawed, skin on)
- 1 teaspoon Salt (kosher or table salt)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Olive Oil (extra virgin recommended)
- 2 tablespoons Gochujang (Korean red chili paste, Asian market or international aisle)
- 1 tablespoon Soy Sauce (regular, low sodium optional)
- 1 tablespoon Oyster Sauce (found in Asian section)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Water (room temperature)
- 1 tablespoon Minced Garlic (about 2-3 cloves, finely minced)
Instructions
Season the Wings
Place the chicken wings in a large bowl, sprinkle with salt and pepper, drizzle the olive oil over them, then massage gently. Use a fork to poke each wing a few times to help the seasoning penetrate.
Time: PT5M
Prepare the Gochujang Sauce
In a separate bowl combine gochujang, soy sauce, oyster sauce, olive oil, brown sugar, water, and minced garlic. Whisk until the sugar dissolves and the mixture is smooth.
Time: PT5M
Coat the Wings
Pour the sauce over the seasoned wings and massage gently until every piece is fully coated.
Time: PT3M
Arrange in Air Fryer
Lay the coated wings in a single layer on the air fryer basket or on a parchment-lined tray, making sure they don’t overlap.
Time: PT2M
First Air‑Fry
Set the air fryer to 200°C and cook the wings for 10 minutes.
Time: PT10M
Temperature: 200°C
Flip and Finish Cooking
Open the fryer, flip each wing using tongs, and cook for another 10 minutes at 200°C.
Time: PT10M
Temperature: 200°C
Serve
Remove the wings, drizzle any remaining sauce over them if desired, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Contains gluten (soy sauce, oyster sauce), Not vegan, Not vegetarian
Allergens: Soy, Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes, Boneless Chicken Thighs
- Instead of Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Gochujang: Sriracha mixed with miso, Korean chili powder + soy sauce
- Instead of Soy Sauce: Tamari, Coconut Aminos
- Instead of Oyster Sauce: Hoisin Sauce, Mushroom Soy Sauce
- Instead of Brown Sugar: White Sugar, Honey
- Instead of Minced Garlic: Garlic Powder (1/2 tsp)
Equipment Needed
- Air Fryer
- Mixing Bowl
- Fork
- Baking Tray or Air Fryer Basket Liner
- Measuring Spoons
- Tongs
- Whisk or Spoon (optional)
Critical Steps — Do Not Skip
- Poking the wings with a fork to allow sauce penetration.
- Ensuring the sauce fully coats each wing before cooking.
- Flipping the wings halfway through cooking for even crispness.
Chef Tips from the Video
- Pat the wings dry with paper towels before seasoning for extra crispness.
- Add a sprinkle of toasted sesame seeds after cooking for a nutty finish.
- If you like extra heat, mix a pinch of Korean red pepper flakes into the sauce.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the wings are arranged in a single layer without touching and flip them halfway. Increase the final cooking time by 2‑3 minutes if needed.
Sauce is too thick.
Add a little more water (1‑2 tsp) to thin it before coating the wings.
Wings are undercooked in the center.
Check internal temperature with a meat thermometer; if below 75°C, continue cooking in 2‑minute increments.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 2 months; reheat in the air fryer.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the wings for up to 2 hours in the refrigerator for deeper flavor.
- Prepare the sauce ahead of time and store it in a sealed jar for up to 5 days.
- Reheat leftovers in the air fryer at 180°C for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Gochujang Chicken Wings in Korean cuisine?
Gochujang chicken wings are a modern fusion dish that combines the traditional Korean red chili paste, gochujang, with the universally loved concept of crispy fried wings. While wings are not a historic Korean staple, the use of gochujang reflects Korea’s love for bold, sweet‑spicy flavors and has become popular in contemporary Korean‑American street food.
What are the traditional regional variations of gochujang‑flavored chicken in Korean cuisine?
In Korea, gochujang is often used in dishes like dak‑bokkeum (spicy stir‑fried chicken) and yangnyeom‑chicken (sweet‑spicy fried chicken). Some regions add fermented soybean paste (doenjang) or rice wine for depth, while others use a thinner glaze for a more delicate coating.
How is Gochujang Chicken Wings traditionally served in Korean gatherings?
They are typically served as an anju (food eaten with drinks) alongside soju or beer, often garnished with toasted sesame seeds and sliced green onions. They may also appear on shared platters at family gatherings or street‑food markets.
What occasions or celebrations is Gochujang Chicken Wings associated with in Korean culture?
While not tied to a specific holiday, spicy chicken dishes like gochujang wings are popular during summer barbecues, night‑market outings, and casual gatherings where friends share drinks.
What other Korean dishes pair well with Gochujang Chicken Wings?
Serve them with kimchi, pickled radish (danmuji), a simple cucumber salad, or steamed rice to balance the heat. A cold barley tea (bori‑sacha) also complements the spiciness.
What are the most common mistakes to avoid when making Gochujang Chicken Wings at home?
Common errors include overcrowding the air fryer, which steams the wings instead of crisping them, and not flipping the wings halfway, leading to uneven browning. Also, forgetting to puncture the meat can prevent the sauce from soaking in fully.
Why does this Gochujang Chicken Wings recipe use an air fryer instead of deep‑frying?
The air fryer provides a healthier, less messy method that still achieves a crispy exterior by circulating hot air at 200°C. It also reduces oil usage and allows the glaze to caramelize without submerging the wings in oil.
Can I make Gochujang Chicken Wings ahead of time and how should I store them?
Yes. Cook the wings, let them cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 180°C for 5‑7 minutes to restore crispness.
What texture and appearance should I look for when the Gochujang Chicken Wings are done?
The wings should have a deep reddish‑brown glaze, be slightly sticky, and feel crisp to the touch. Inside, the meat should be juicy and the internal temperature should read at least 75°C.
What does the YouTube channel DIY Projects and More specialize in?
DIY Projects and More focuses on practical, step‑by‑step tutorials for home cooking, quick kitchen hacks, and simple projects that anyone can do with everyday tools and minimal equipment.
How does the YouTube channel DIY Projects and More's approach to Korean cooking differ from other Korean cooking channels?
DIY Projects and More emphasizes using common kitchen appliances like air fryers and avoids hard‑to‑find specialty tools, making Korean flavors accessible to a broader audience compared to channels that rely on traditional stovetop or deep‑frying methods.
Last updated: September 4, 2026
