Spicy Korean Chicken Wings with Steamed Rice and Crab Rangoon Wontons

I bet you all would love to have some sticky, spicy Korean chicken wings coated with the addictive Korean red pepper paste, or gochujang. I am a huge fan of gochujang as I love fiery foods; the chili paste always makes everything so much better.

Spicy Korean Chicken Wings

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Total Time: 55 minutes
Servings: 4


  • 2-3  lbs  chicken wings, wingettes and drumettes only
  • salt
  • Ground black pepper
  • cloves garlic, minced
  • tablespoons  Korean red chili pepper paste  (Gochujang)
  • 1/2  teaspoon  Korean chili powder  (Gochugaru)
  • tablespoons  soy sauce
  • 1/2  tablespoon  Apple cider vinegar or Asian rice vinegar
  • tablespoons  sugar
  • tablespoons  water
  • teaspoon  sesame oil
  • White sesame, for garnishing
  • Chopped scallions, for garnishing


  • Preheat the oven to 450°.
  • Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 – 45 minutes, until they are cooked through and crisp.
  • In a small sauce pan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.
  • Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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