Spicy Korean Chicken Wings (Printer-Friendly Layout)
Tender chicken wings with gochujang, honey, and soy sauce, slow-cooked then broiled for the perfect sticky, caramelized finish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 lbs chicken wings, fresh or thawed
02 -
3-5 cloves garlic, minced
03 -
2 teaspoons fresh ginger, peeled and minced
→ Sauce
04 -
6 tablespoons gochujang
05 -
¾ cup honey
06 -
⅓ cup soy sauce
07 -
2 tablespoons rice vinegar
08 -
2 teaspoons sesame oil
09 -
1 tablespoon cayenne pepper, or to taste
10 -
2 teaspoons salt
11 -
2 teaspoons white pepper
→ Garnish
12 -
Green onions, sliced
13 -
Sesame seeds
# Step-by-Step Instructions:
01 -
Place the wings into your crockpot. Add the minced garlic and ginger right over the top.
02 -
In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until smooth and combined.
03 -
Reserve half of the sauce and set it aside—you'll need it later for basting. Pour the other half over the wings in the slow cooker.
04 -
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked, tender, and reaches an internal temperature of 165°F.
05 -
When the wings are done, preheat your oven's broiler. Line a rimmed baking sheet with foil and lightly grease it with cooking spray or butter to prevent sticking.
06 -
Transfer the wings to the baking sheet and brush them with the reserved sauce. Broil for 6–8 minutes, flipping and basting halfway through, until crispy and caramelized to your preference.
07 -
Sprinkle with green onions and sesame seeds. Serve with white rice and shredded cabbage if desired.
# Extra Tips and Tricks:
01 -
These wings are fall-apart tender with a perfect sticky, caramelized glaze achieved by finishing under the broiler.
02 -
Reserve half the sauce before cooking to ensure food safety when using it for basting later.
03 -
Ideal as a party appetizer or an easy weeknight dinner option.