I wish I had an amazing backstory of how I came up with this recipe for gochujang chicken wings. But I don’t. These wings are so good that they don’t need a story, but before we get into the recipe, let’s talk about the key ingredient: gochujang.
What’s gochujang? It’s fermented red chili paste and a staple in Korean cuisine. It’s spicy, salty, and has a hint of sweetness.
Youll likely find gochujang in international grocery stores, especially if the store specializes in Korean ingredients. However, I’ve seen gochujang in Earth Fare, Whole Foods, Trader Joe’s, and more. The gochujang, pictured above, was ordered from Amazon. Since gochujang is the main ingredient in this dish, make sure that you pick the gochujang that you enjoy!
Gochujang Chicken Wings Recipe
Ingredients List
Servings: Roughly 3 – 4 if eating 4 – 5 wings per serving
For the gochujang mixture
⅓ cup of gochujang
2 tablespoons of coconut aminos (I’m using this in place of soy sauce)
1 tablespoon of olive oil
1 tablespoon of sesame oil
1 tablespoon of chopped shallot (I sliced mine)
4 – 5 cloves of garlic, chopped
⅓ cup of parsley, chopped
¼ cup of green onion, chopped
2 lbs of chicken wings, thawed
2 pinches of black pepper
2 pinches of sesame seeds (optional)
Directions
1. Preheat oven to 350 degrees fahrenheit
2. Clean thawed wings and place on a large baking sheet with foil or a silpat
3. Sprinkle the wings with the black pepper. Turn the wings and sprinkle the other side with black pepper.
4. Bake the wings for 20 minutes.
5. In a medium size bowl, combine the gochujang, coconut aminos, olive oil, sesame oil, shallot, garlic, parsley, and green onion. Mix well.
6. Take the wings out of the oven and put them into a large mixing bowl.
7. Put about half of the gochujang mixture onto the wings in the large mixing bowl. Reserve the other half of the gochujang mixture for later.
8. Toss the wings so that they are coated evenly.
9. Put the wings back on the baking sheet and into the oven.
10. Bake for 15 minutes or until the wings are cooked through (oven times and temperatures can vary).
11. Take the wings out of the oven and put them into a (clean) large mixing bowl.
12. Spoon the remaining gochujang mixture onto the wings. Toss to coat.
13. Plate the wings.
14. (Optional) Add sesame seeds, parsley, green onion, and garlic for garnish.
