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    Spicy Korean Wings

    Perfect for your Super Bowl party, this Spicy Korean Wings recipe is sure to be a crowd-pleaser. As the excitement builds and fans gather around the TV, these wings bring a burst of flavor that pairs perfectly with the big game. The combination of spicy, sweet, and savory elements makes them a great alternative to traditional game-day fare.

    Easy to make and irresistibly delicious, they’re designed to keep your guests coming back for more. Whether you’re hosting a large gathering or enjoying the game with a few friends, these wings, with their crispy texture and rich, glossy sauce, will make your Super Bowl celebration unforgettable. Serve them up and watch them disappear before halftime!

    Looking for a crowd-pleasing recipe for your Super Bowl party? These Spicy Korean Wings are a burst of flavor that pairs perfectly with the big game!

    Who doesn’t love some good ol’ wings, right? Our Garlic Parmesan Wings, Elote Wings and Sticky Asian Wings are some great flavor bombs worth messing up those fingers.

    Today’s recipe takes inspiration from our favorite hot Korean flavors. It combines soy sauce, Gochujang (Korean chili paste), and Gochugaru (Korean chili flakes) for a spicy, sweet, and savory sauce. Honey and brown sugar add a touch of sweetness to balance the heat, while sesame oil gives a nutty flavor.

    It’s a super simple matter of simply baking the wings (not frying) and tossing them with an easy spicy sauce that happens in 5 minutes.

    We Absolutely Love Our Spicy Korean Wings For:

    • Flavor Depth: The combination of Gochujang and Gochugaru offers a unique blend of spice and depth, different from typical wing sauces. This introduces an exciting variety to the usual party fare.
    • Sweet and Spicy Balance: The sweetness from the honey and brown sugar perfectly balances the heat from the chili flakes.
    • Texture: Baking the wings ensures they are crispy on the outside while remaining juicy inside.
    • Easiness: Despite the complex flavors, this recipe is straightforward and doesn’t require professional kitchen skills, making it accessible for anyone to prepare.
    • Versatility: These wings are perfect for any occasion, from a casual gathering to a special event like the Super Bowl, making them a great choice that’s bound to impress.
    Chicken wings tossed with a spicy sauce in a black bowl.

    What Are Gochujang and Gochugaru?

    Gochujang and Gochugaru are staple ingredients in Korean cuisine, known for their unique flavors and versatility in cooking.

    Gochujang is a thick, spicy-sweet paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has a deep, complex flavor profile that includes umami, sweetness, and heat. Gochujang is used in a variety of Korean dishes, including marinades, stews, sauces, and soups, adding depth and a rich, savory spice.

    Jar of gochujang.

    Gochugaru, on the other hand, consists of coarsely ground Korean red chili peppers. It’s less spicy than typical chili powders but imparts a distinct, vibrant flavor and color to dishes. It offers a moderate heat level and a fruity flavor that complements a wide range of dishes.

    Bag of Korean chili flakes.

    Together, Gochujang and Gochugaru contribute to the iconic flavors of Korean cuisine, providing a balance of heat, sweetness, and umami that makes dishes like these Korean-style chicken wings incredibly appealing.

    Both can be easily found in Asian grocery stores, and you may be able to find gochujang in your regular supermarket.

    Ingredients Needed

    • Chicken Wings: Use a mix of wingettes and drumettes. Make sure they’re separated and ready to cook.
    • Oil: Any neutral oil, like vegetable or canola, is fine for coating the wings before baking.
    • Salt and Pepper: Essential for basic seasoning.
    • Garlic Powder: Adds a subtle, aromatic flavor.
    • Brown Sugar: Contributes to the caramelization and a sweet counterbalance to the heat.
    • Soy Sauce: Provides the savory, umami foundation of the sauce.
    • Gochujang: A Korean chili paste that brings heat and a deep, complex flavor.
    • Gochugaru or Red Chili Flakes: Adds spice. Use Gochugaru for authentic Korean heat or red chili flakes as a substitute.
    • Honey: Offers a smooth sweetness that balances the spicy elements.
    • Sesame Oil: Gives a distinctive, nutty aroma and ties the sauce flavors together.
    • Rice Wine or Dry Sherry: Adds acidity and depth to the sauce.
    • Minced Garlic: For a punch of sharp, aromatic taste.
    • Sesame Seeds: Used for garnish, adding a slight crunch and visual appeal.

    Korean Chicken Wings Recipe

    1. Prep and Bake the Wings: Pat the chicken wings dry with a paper towel to remove as much moisture as possible. Toss them with oil, salt, pepper, garlic powder, and brown sugar until evenly coated. Bake on a wire rack atop a baking sheet for 20 minutes, then flip the wings and bake for another 15-20 minutes until they are crisp.

    Baked wings on a baking sheet.

    2. Make the Sauce: While the wings are baking, prepare the sauce. In a small saucepan, combine soy sauce, Gochujang, Gochugaru, honey, brown sugar, minced garlic, sesame oil, and rice wine. Cook over medium heat, bringing to a simmer. Stir occasionally until the sauce thickens, about 5-6 minutes.

    Prepared spicy sauce in a small pan.

    3. Toss the Wings: Once the wings are baked and crispy, transfer them to a large bowl. Pour the prepared Korean hot sauce over the wings while they are still hot, tossing well to ensure they are thoroughly coated.

    Cooked wings in a large glass bowl tossed with the spicy sauce.

    4. Serve: Sprinkle sesame seeds over the wings for garnish. Serve immediately, enjoying the spicy, sweet, and savory flavors.

    Wings served in a bowl with seaweed salad.

    Alpana’s Tips

    • Dry the Wings Thoroughly: Before seasoning, pat the wings dry with paper towels. Removing excess moisture helps achieve a crispier skin when baked.
    • Use a Wire Rack: Baking the wings on a wire rack over a baking sheet allows hot air to circulate around the wings, cooking them evenly and helping the skin to crisp up.
    • Don’t Overcrowd: Arrange the wings in a single layer with some space between them on the wire rack. Overcrowding can lead to steaming instead of crisping.
    • Adjust Spiciness: Tailor the heat level to your preference by adjusting the amount of Gochujang and Gochugaru. Start with less if you’re sensitive to spice and add more for extra heat.
    • Check for Doneness: Chicken wings are done when their internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure they are fully cooked.
    • Don’t Forget the Sides: Wings are always more fun with sides. Checkout our roundup of favorite Sides for Wings!
    Close up of some spicy chicken wings.

    Our version of Korean Inspired Chicken Wings!! These wings aren’t just tasty, they make any meal more fun and memorable, whether it’s game day or a family dinner.

    So, whether you’re cheering for a win or just hanging out with friends and family, these wings are a hit that brings everyone together. Here’s to delicious food and great times with loved ones.

    Spicy Korean Wings, on our Gypsy Plate… enjoy!

    Bowl of spicy Korean wings atop the Gypsy Plate.

    More Korean Inspired Recipes:
    Korean Ground Pork Soup
    Beef Bulgogi
    Mayak Eggs
    Korean Spicy Squid

    Featured image for spicy korean wings recipe.

    Spicy Korean Wings

    Yield: 4 servings
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes

    Looking for a winning recipe for your Super Bowl party? These Spicy Korean Wings are a burst of flavor that pairs perfectly with the game!



    • 2.5-3 pounds chicken wings, separated into wingettes and drumettes
    • 2 Tbsp oil
    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp garlic powder
    • 1 Tbsp brown sugar

    Korean Style Sauce

    • ⅓ cup soy sauce
    • 3 Tbsp Gochujang
    • 1½ Tbsp Gochugaru or red chili flakes
    • 2 Tbsp honey
    • 2 Tbsp brown sugar
    • 1 tsp minced garlic
    • 1 tsp sesame oil
    • 1 Tbsp rice wine or dry sherry


    • Sesame seeds


    1. Pre heat the oven to 425°F.
    2. Pat the cut wings with a paper towel, removing as much moisture as possible. Toss them with oil, salt, pepper, garlic powder and brown sugar.
    3. Set a wire rack on top of a baking sheet, and spray the wire rack with cooking spray. Place the wings skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes, or until wings are crisp.
    4. While wings are cooking, make the sauce. In a small saucepan, combine soy sauce, Gochujang, Gochugaru, honey, brown sugar, garlic, sesame oil, and rice wine over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 5-6 minutes.
    5. When wings are baked and are still hot, transfer them to a large bowl and toss them well with prepared Korean spicy sauce. Make sure they are well coated and serve immediately with a good sprinkle of sesame seeds.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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