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Gochujang Chicken Wings Recipe

If sambal is the most important element in South East Asian cooking, I’m sure gochujang is also the key ingredient for Korean cuisine. It is a hot chilli paste that you can use to whip up all kinds of delicious Korean dishes.

Gochujang is readily available at Korean marts and major supermarkets here in Singapore. It comes in a plastic tub packaging and is inexpensive even if you buy the largest tub as you can just store the balance in the fridge and use it up over a long period of time.

I’m a big fan of gochujang as it really spices up and gives body to dishes.

Below is a list of my recipes in which I’ve used gochujang so please check them out if you want more inspiration and ideas to use up your tub of Korean chilli paste. 🙂

Crispy Calamari with Gochujang Mayonnaise
Spicy Stir Fried Kimchi Pork
Korean Bibimbap
Kimchi Stew
Korean Army Stew | Budae Jjigae
Fried Kimchi Pork Noodles
Dak Galbi | Chuncheon Chicken
Salmon Pasta Bibimbap

Gochujang Chicken Wings Recipe

Today, I’m sharing how you can use gochujang as a meat marinade too. These oven-roasted chicken wings were packed with so much flavour. Inside was just moist and juicy. The meat just fell off the bones so easily.

Even though I indicated the serving size as 3-4 pax, the 8 wings that I made were devoured by the husband and I at one go, haha. Finger licking good! So make more if you can ‘cos you don’t want to be sharing them with anyone else. 😄 Enjoy!

GOCHUJANG CHICKEN WINGS RECIPE
3-4
  • 8 whole chicken wings
Marinade:
  • 2 tbsp gochujang
  • 2 tsp gochugaru
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 2 tbsp honey
  • toasted sesame seeds as garnish
Marinate the chicken wings and chill in fridge for at least 2 hours or overnight for best results.
Preheat oven to 180 deg C with fan mode on. Line a baking tray with aluminium foil.
Arrange the marinated chicken wings on the tray in one single layer.
Insert the tray into the middle shelf of the oven. Roast for 20 minutes (flip once midway) till the wings are cooked through and slightly charred on the outside.
Garnish with sesame seeds and serve.

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