I’ve been on a mission to make the crispiest chicken wings with a sweet heat sauce and these sticky gochujang chicken wings are it! They are the perfect balance of crispy, sweet, savory, and spicy. Oven baked until the skin is golden and crackly, then tossed in a sweet and sticky gochujang glaze made with brown sugar, honey, soy sauce, fresh garlic, and a splash of orange juice for brightness.
They’re bold without being overpowering, sticky without being messy, and easy enough for a weeknight — but impressive enough for game day, parties, or entertaining. If you love wings that deliver big flavor with minimal effort, this recipe is about to become a repeat favorite.
Serve these wings with my homemade Buttermilk Blue Cheese Dressing!
Why you’ll love this recipe!
What ingredients do I need?
- Chicken Wings
- Chicken Wings: Perfect for whole or split wings
- Aluminum-Free Baking Powder: Essential for crispy oven-baked skin
- Salt and Black Pepper: Simple seasoning to let the sauce shine
- Olive Oil: Adds extra browning if desired
- Sticky Gochujang Sauce
- Dark Brown Sugar: Creates a deep, sticky glaze
- Gochujang: Adds heat, umami, and richness
- Soy Sauce: Salty, savory backbone
- Orange Juice: Brightens and balances the spice
- Honey: Adds gloss and sweetness
- Garlic: Savory depth and aroma
Recipe Variations
- Extra spicy: Add chili crisp, sriracha, or gochugaru
- Ginger forward: Add ½ tsp freshly grated ginger to the sauce
- Air fryer wings: Cook at 400°F for 22–25 minutes, flipping halfway
- Boneless version: Use chicken thigh pieces and adjust cook time
Pro Tips
- Dry the wings thoroughly before seasoning. Extra moisture prevents crisping.
- Use aluminum-free baking powder only; regular baking powder can taste bitter.
- Don’t skip the wire rack! The increased airflow under the wings is key for even browning.
- Flip wings halfway through baking so both sides crisp evenly.
- If wings aren’t golden enough at the end, broil for 2–3 minutes, watching closely.
- Simmer the sauce just until thickened; it will continue to thicken as it cools.
- Warm the sauce before tossing so it coats evenly and stays glossy.
- Toss wings with sauce right before serving to keep the skin crispy.
- For parties, keep baked wings warm in a 200°F oven, then sauce just before serving.
What Is Gochujang?
- Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s thick, deep red in color, and packed with flavor.
- Unlike hot sauce, gochujang isn’t just spicy. It’s savory, slightly sweet, and rich with umami. The fermentation gives it depth and complexity that makes sauces taste bold and balanced rather than flat.
- You can usually find gochujang in:
- The international aisle of most grocery stores
- Asian markets
- Online retailers
- For this recipe, gochujang adds heat, body, and that unmistakable Korean-inspired flavor that makes these wings stand out.
Whole Wings vs. Split Wings (How to Prep & Cook Both)
For this recipe, I used whole chicken wings rather than pre-split wings. Whole wings work beautifully here and still crisp up nicely thanks to the baking powder method — plus, they’re often easier to find and more affordable.
Using Whole Wing
- Whole wings include the drumette, flat, and tip
- Remove the tips if desired (you can discard or save for stock)
- Cook time remains 40–50 minutes at 425°F, flipping halfway
This is the method used for the photos and testing in this recipe.
If You Prefer Split Wings
You can absolutely split the wings into drumettes and flats if you prefer.
How to split wings:
- Remove the wing tip and discard or save for stock
- Cut through the joint between the drumette and flat
How to cook split wings:
- Follow the recipe exactly as written
- Cook time may be slightly shorter. Start checking at 35–40 minutes.
- Flip halfway and broil briefly if needed for extra crispiness
Split wings crisp a bit faster due to increased surface area, so keep an eye on them toward the end.
Pro Tip for Either Method
No matter which style you use, the key to crispy wings is:
- Allowing airflow with a wire rackBoth whole and split wings work beautifully in this recipe, it really comes down to preference.
- Drying them thoroughly
- Using aluminum-free baking powder
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Soy sauce: Tamari or coconut aminos
- Orange juice: Pineapple juice or 2 tbsp rice vinegar and water
- Honey: Maple syrup or agave
- Dark brown sugar: Light brown sugar works fine
- Fresh garlic: Garlic paste or ½ tsp garlic powder
Dietary Substitutions
- Gluten free: Use gluten free tamari instead of soy sauce
- Lower sugar: Reduce brown sugar to ⅓ cup and honey to 1 tbsp
- Milder spice: Reduce gochujang to 1–1½ tablespoons.
Leftovers and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat in a 400°F oven for 5–7 minutes to restore crispiness
- Freezing: Store unsauced baked wings up to 2 months and toss in the sauce after reheating.
- Reheat frozen wings at 400°F for 15–20 minutes on a rack, flipping once. Toss with warmed sauce before serving.
But, I Still Have A Few Questions…
Are these wings very spicy?
They’re medium heat. Reduce the gochujang to 1–1½ tablespoons for a milder version.
Why use baking powder on the wings?
Baking powder raises the pH of the skin, helping it crisp up in the oven without frying.
Can I use whole wings or do they need to be split?
This recipe was tested using whole wings (which can be cheaper and easier to find). Split wings also work well, but they may cook slightly faster.
Can I make these wings ahead of time?
Yes. Bake the wings ahead, reheat in the oven, then toss with freshly warmed sauce before serving.
Can I air fry these wings?
Yes. Air fry at 400°F for 22–25 minutes, flipping halfway through.
Why did my sauce get too thick?
It likely simmered too long. Thin it with a splash of orange juice or water and rewarm gently.
Can I freeze these wings?
Yes! Freeze baked wings before saucing for best texture. Reheat in the oven and then sauce after.
What dip is best with these wings?
Many people like wings without a dip, but I prefer it with blue cheese! Serve it with my homemade Buttermilk Blue Cheese dressing (or if you are like my husband some ranch dressing)!
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Sticky Gochujang Chicken Wings
Ingredients
Chicken Wings
- 2 lbs chicken wings whole or split
- 1 –2 tsp aluminum-free baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 –2 tsp neutral oil optional
Sticky Gochujang Sauce
- ½ cup dark brown sugar
- 2 tbsp gochujang
- ¼ cup soy sauce reduced sodium
- Juice of 1 orange 3–4 tbsp
- 2 tbsp honey
- 2 cloves garlic minced
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat wings completely dry with paper towels.
- Toss wings with baking powder, salt, pepper, and optional oil.
- Arrange wings in a single layer on the rack.
- Bake 40–50 minutes, flipping halfway, until golden and crispy.
- Optional: Broil 2–3 minutes at the end for extra crispiness.
- Meanwhile, combine all sauce ingredients in a saucepan over medium heat and stir until combined.
- Simmer on low for 2–3 minutes until slightly thickened.
- Toss hot wings with warm sauce.
- Garnish with sesame seeds or sliced green onions if desired.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.