Gochujang Wings with Jalapeño Ranch
Baked Korean Hot Wings (Gochujang Wings) are spicy, sweet, and savory! The concentrated flavor comes from a sticky Korean-inspired glaze and the charred jalapeño ranch is the perfect balance of cool and creamy.
These easy wings are gluten-free and baked in the oven for ease. I’ve also got instructions for making them in the air fryer. Once you make wings, they’ll be your go-to for all your parties and game day celebrations.
What is Gochujang?
Gochujang is a Korean red chili paste with perfectly balanced spicy, sweet, and savory flavors. Think more sweet and tangy than spicy. It’s made from Korean chili powder, glutinous rice, and fermented soy beans. It adds tons of flavor to any dish, like this Korean Fried Chicken Sandwich.
Gochujang has gained popularity and recognition over the years and is easy to find at most well-stocked grocery stores, local Asian markets, and Amazon.
How to make Gochujang Wings
These gochujang wings are easy to make and clean up because they’re baked! No fussing with frying, but you still get perfectly crispy glazed wings.
Ingredients You’ll Need
- Chicken wings. I love using a mix of flats and drummettes, but use whatever you like!
- Gochugaru. Gochugaru is Korean chili powder.
- Gochujang. Gochujang is a Korean chili paste.
- Cornstarch. Cornstarch gets the wings extra crispy.
- Baking powder. Baking powder is the secret ingredients for brown and crispy wings.
- Soy Sauce. To keep this recipe gluten-free, substitute coconut aminos or tamari.
- Garlic and ginger.
- Honey. Honey helps balance out the savory flavors.
- Mayonnaise. Mayo makes the ranch extra creamy. You could swap in yogurt or sour cream.
- Buttermilk. Buttermilk is classic for homemade ranch dressing.
- Step one: Start by prepping the wings. Pat them very dry with paper towels–this is especially important if you’re using frozen wings. Toss them with the gochugaru, salt, cornstarch, olive oil, and baking powder.
- Step two: Preheat an oven to 450 F and line a baking sheet with parchment. Spread the wings evenly on the baking sheet and bake for 30 minutes, flipping the wings halfway through.
- Step three: While the wings cook, make the glaze. Combine all the ingredients in a saucepan and bring to a simmer over low heat. Cook for 5 minutes, until slightly thickened. Let the glaze cool to room temperature.
- Step four: To make the ranch, start by charring a jalapeño over a gas flame. Alternately, you can use a kitchen torch or broil the jalapeño until blackened. Remove the stem and add all the ingredients to a blender. Blend until smooth and season to taste with salt and pepper.
- Step five: Toss the wings in the glaze and return them to the baking sheet. Bake for 5 more minutes and serve with the jalapeño ranch.
Making Gochujang Wings in the Air Fryer
I love baking these gochujang wings, but you can also make them in the air fryer!
Air Fryer: Follow the same steps of tossing the wings with the corn starch, olive oil, gochugaru, salt, and baking powder. Place the wings in the basket of the air fryer (you may need to do this in batches) and set the air fryer to 425 F. Cook for 22 minutes, shaking the wings halfway through.
Toss the wings with the sauce and return them to the air fryer for 4 minutes at 400 F.
More Appetizer Recipes to Try
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Oven-Baked Gochujang Wings
- 2 lbs. chicken wings
- 1/3 cup corn starch
- 3/4 teaspoon baking powder
- 1 tablespoon gochugaru
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 tablespoons gochujang
- 1/3 cup honey
- 2/3 cup soy sauce
- 2 teaspoons freshly grated ginger
- 3 garlic cloves, grated
- 2 tablespoons mirin
- 1 teaspoon gochugaru
- 2 teaspoons sesame seeds
- 1 large jalapeño
- 2/3 cup mayonnaise
- 1/2 cup buttermilk
- 1 tablespoon rice wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/3 cup chopped cilantro
- kosher salt, to taste
- cracked black pepper, to taste
- Preheat an oven to 450 F. Line a baking sheet with parchment paper and set aside.
- Start by patting the wings very dry with paper towels. Transfer them to a bowl and toss with the cornstarch, baking powder, gochugaru, salt, and olive oil until well-coated. Spread in an even layer on the prepared baking sheet.
- Bake the wings for 25-30 minutes, flipping the wings once, until golden and crispy.
- While the wings cook, combine the glaze ingredients in a small sauce pan and bring to a simmer. Cook for 5 minutes, until slightly thickened. Cool slightly.
- Toss the crispy wings in the sauce and return them to the baking sheet. Bake for 5 minutes and serve with the jalapeño ranch.
- Char a jalapeño over an open flame until blackened. You can also use a kitchen torch, or an oven broiler.
- Remove the stem from the jalapeño and combine all the ingredients in a blender. Blend until smooth and season to taste with salt and pepper.