Chicken Wings With Gochujang, Ginger and Garlic Recipe (2024)

The grill is buried in snow, so I prepared in the oven the way Peg suggested. Jake, I figured out the answer to your question the hard way. After the wings cook in oven for 30 min at 250 (coated in baking powder and salt), do NOT toss them in sauce when you put them in the oven at 425...wait until the last 5 to 10 minutes, then toss in sauce. When I tossed them in the sauce before the 425 oven stage, the sauce burned.

I used the marinade recipe for grilled chicken instead of wings. Doubled the recipe and poured it over about 4 lbs of chicken thighs which I let marinate for about 2 hours. It was excellent! Easy and very flavorful.

at what point did you toss them in the sauce?

When buying gochujang, watch out. A lot of what's sold here is mostly corn syrup. Check the label. If you're in an Asian market with a decent selection, look for a label with "100%" on it. That should be a more traditional -- and tastier -- gochujang.

Getting the fat out does make the skin crispy, but the best way I've found it to boil the wings for 5-7 min.

The parchment paper trick has changed the game for me. Everyone's oven is different so somewhere between 400-425 for 30-60 minutes with a flip about halfway through is the way to go. Like many users here I finished with a 5 min broil on lo to get a nice char finish. The sauce is incredible. Sweetness, Spice, Saltiness, and umami of the ingredients give this a depth that regular buffalo cannot deliver. Our new favorite wing by far. I would definitely stick with gochujang vs. Siracha.

Delicious! This recepie has been saved as a favorite. The only modification I made was adding 1 tsp of cornstarch to help thicken the sauce. It was too runny for my liking and this worked out well.

Love this recipe-- marinade overnight and cook in oven at 275 for two hours (renders fat at low temp). Turn temp to 375 and turn wings every half hour, and bake for another hour. I use a rack in a foil lined cookie sheet for easy clean up. Can cook on gear depending on size of wings. Love this recipe and ingredients.

Excellent! Followed Peg’s recipe for baking (on baking sheet lined with parchment paper), but adjusted slightly according to other comments: 250 for 30 mins, 425 for 30 mins, remove and toss with the sauce, 425 for 5 more mins, broil for 2 mins. Perfection! I don’t like too sweet/sticky so I halved honey. Might reduce even more next time.

Peg 2 years agoNo grill, so used this easy way to get wings crisp: Toss wings in 2 T. baking powder and some Kosher salt. Bake on middle lower rack at 250° for 30 min. Then another 40-50 min. on upper middle rack at 425°.

I made these for a Sunday brunch when my adult sons came over. Easy, dellicious and quickly gobbled up. Towel patted the wings. Simply baked the wings at 425 for 30 mins, turning over once.. Then coated in sauce. They were crisp and juicy

Started pouring so we switched to oven- baked 45 min at 400, then mixed with glaze in a bowl- broiled 6 min pausing once to reglaze with brush.
Result was super crispy skin, delicious flavor and moist meat.
I even mixed the leftover glaze with some mayo for a savory dipping sauce. Delicious!

Note: this was supposed to be a private note but the app won’t let me do that for some reason, so I apologize if it makes little sense. Two gas burners on high. Leave chicken cooking plain for longer than 20 to crisp and render. Toss in sauce to char and color and try tossing in uncooked sauce after grilling. Do not put all sauce in one bowl to toss the first time - reserve some for dressing after cooking. More spice, more vinegar.

I lined the sheetpan with aluminum foil first and then parchment paper. Makes the clean up easier.

I basically did the same as Peg - baked the salted wings in the oven with a sprinkle of baking powder and then tossed them in the bowl with the sauce. Big hit all around and a nice change up from classic Buffalo wings.

For oven- Toss in 1 T baking soda, 1 T salt. Broil low for 15 minutes. Flip. Broil low for 15 more minutes. Toss in sauce. Broil for a few minutes more

Worked great in the oven. Baked for 35 min at 325, then coated with sauce and finished at 425 for 6-8 min. I made a partial recipe.

Might be the best wing sauce I've ever had. I didn't have any vinegar so used a lime.

This recipe is almost identical to San Tung restaurant in SF. Which is amazing.

Oven Crispy Wings: Toss wings in 2 T. baking powder and some Kosher salt. Bake on middle lower rack at 250° for 30 min. Then upper middle rack at 425° for 35-40 minutes; Remove and toss in sauce. Return to 425° oven for another 5-10 until done. Broil for extra char.For 3-4 lbs chicken thighs, double sauce recipe and marinate thighs for 2+ hours and grill.

Delicious made in the oven . At Patty’s we never exactly have the right ingredients but even with some improvisation with the sauce it was very good . A nice alternative to our usual Buffalo sauce .

I didn’t measure anything. I added a bit of cooking sherry and a very large clove of garlic and a good knob of ginger. Made the sauce a few hours ahead of time and kept it in the fridge.

literally do not add any salt. the soy sauce and gochujang both have a ton of salt already. other than that very important fact, everything else in this recipe is golden.

Followed the recipe as is. The best wings recipe ever!!!!!!!!

Very good! I would say to do half sirracha and half Gochujang, otherwise the flavor is somewhat too much.

used about 3lb ribs...maybe 1tsp baking soda and salt-O/N in fridge on rack.flipped in AM. baked on rack 30 min 350..later on 425 30or 40 min...then in bowl poured sauce - 5-10 min 425...then broil 5 min. watch for burning....very tasty, skin crisp like peking duck but not a sticky gooey sauce.

Just terrific. I oven roasted with just a bit of salt and pepper at 425, turning over three times within 50 minutes, tossed with that scrumptious sauce before a quick broil. They were a hit.

This was just ok. Made with Siracha and added about 1T miso as well. did the baking method (coat in baking powder, bake 30 min at 250 then 30 min in 425. Toss in sauce and bake another 10). Needed more siracha for sure. I think I would also thicken it a bit next time. Meh.