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Sticky Gochujang Chicken Wings

Crispy oven baked chicken wings tossed in a sticky, sweet heat gochujang glaze made with brown sugar, honey, soy sauce, garlic, and orange juice. Easy, bold, and crowd-pleasing.
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Course: Main Course
Cuisine: American
Keyword: crispy chicken wings, crispy oven baked chicken wings, homemade chicken wings, oven baked chicken wings, sweet heat chicken wings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

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.