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Sticky Gochujang Wings With Kimchi Ranch

Why are Gochujang chicken wings so good? And what makes Korean wing sauce so unique?  Treat yourself to this spicy, savoury comfort snack – and get ready for some pure Korean inspired magic!

Crispy Korean Gochujang Chicken Wings

Korean cuisine – like K-pop, K-drama, and the world’s most talked-about game shows – is fast becoming a global favourite. In fact, if you haven’t tried at least one or two Korean recipes at home yet, you’re missing out.

What makes Korean chicken wings so unique? One answer is found in the way the perfectly textured corn flour coating locks in flavour and juiciness of these Korean Gochujang wings. Then, there’s the tantalising contrast in tastes between the spicy, sweet, and umami notes of the Gochujang sauce.

Gochujang Chicken Wings: A Cultural Phenom

A word of caution about anything Korean: it can easily become pleasantly addictive.

Take K-drama for example. Korea’s smash hit series Crash Landing On You is probably one of the most emotive, enthralling, heart-wrenching romantic sagas you’ll ever watch. And, for 16 episodes, you’ll be treated to a mouth-watering smorgasbord of Korean food and the infectious joy it sparks, whether at home or out on the town. For most of us, that instantly inspires a little adventure and experimentation in the kitchen.

So, whether it’s Squid Game (not about seafood!), or a heavily costumed period drama, you’ll need snacks. And there’s nothing more Korean – or satisfying – as Gochujang wings. 

Healthier… and Tasty

Korean cuisine stands out for two notable reasons. First, it really is tasty – and although its distinctive taste is readily identifiable no matter what you order, it’s definitely not a restricted palette of flavours. On top of that, a hallmark of Korean food is the regular inclusion of naturally fermented foods and fresh seasonal ingredients. In fact, Korean women – as a demographic – are the longest-lived people on the planet, and among the healthiest, too.

Researchers attribute those health benefits to the powerful antioxidant ingredients found in Kimchi, Gochujang, and other traditional condiments. And today, you’re getting both!

These Gochujang wings are seriously finger-licking good, but if you’re looking for other great snack ideas, click here.

Crispy Korean Gochujang Chicken Wings

As always, if you try this recipe for Korean Gochujang Wings, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.

Crispy Korean Gochujang Chicken Wings

Frequently Asked Questions

Can I cook the Gochujang wings ahead of time?

Personally, I prefer these Korean chicken wings fresh out of the oven, but yes – you can. Cook the wings (see below), then cool, cover and refrigerate them for up to a day. To reheat, place them on a rack over a tray for about 5 or 6 minutes at 200C/400F until they’ve regained their crispiness. Toss them in the Gochujang glaze and serve them with a liberal portion of Kimchi ranch.

What is Gochujang?

Gochujang is a spicy paste made from red chilli peppers, fermented soya beans, rice, and salt. It’s a staple in Korean cooking – and has an irresistible flavour. And it’s the ingredient that makes Korean Gochujang Wings so uniquely alluring. The fermentation allows the rice starches to convert to sugar, which imparts an amazing, sweet undertone to the spiciness.

What can I substitute Gochujang with?

The most common go-to here is Sriracha sauce. If you do decide to use Sriracha instead, make sure you omit the water from the glaze ingredients, as Sriracha is runnier than Gochujang paste.

What is Ranch?

Ranch dressing is pretty much an American institution. It was invented in 1949 by an Alaskan-born plumber who became a cowboy and eventually – yes – bought a ranch in California. The unique feature of Ranch is the inclusion of buttermilk or even yoghurt into the mix, typically with garlic or mustard and other ingredients that add a sharp tang. Here, we’re including Kimchi, too, to impart a delicious Korean spiciness.


Is this recipe gluten-free?

Yes just be sure your ingredients like your corn flour and tamari are produced in a factory that limits gluten cross-contamination., 

Crispy Korean Gochujang Chicken Wings
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Crispy Korean Gochujang Chicken Wings

Spicy Gochujang Wings With Kimchi Ranch

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5 from 1 review

  • Author: Jess Bunn
  • Total Time: 50 minutes
  • Yield: 24 wings


Why are Gochujang chicken wings so good? And what makes Korean wing sauce so unique? Treat yourself to this spicy, savoury comfort snack – and get ready for some Korean magic!




  • 50g Corn flour
  • 1 tsp Baking powder
  • 750g Chicken wings
  • Generous pinch of fine sea salt and pepper


  • 1 Tbsp/Sesame oil
  • 1 1/2 tsp Soy sauce
  • 3 cloves finely grated garlic
  • 3cm piece of ginger, peeled and finely grated
  • 1/2 Tbsp brown sugar


  • 2 Tbsp Gochujang*
  • 1 tsp Sesame oil
  • 3cm piece ginger, peeled and finely grated
  • 2 Tbsp Brown Sugar
  • 1 1/2 Tbsp / 22ml Water


  • 1/4 cup sour cream
  • 2 Tbsp/30ml buttermilk
  • 1 Tbsp Mayo/Kewpie
  • 1 Spring onion, finely chopped
  • 1/2 tsp garlic powder
  • 1 Tbsp/ 3g chopped parsley
  • 30g Kimchi, finely chopped


  1. Prep the wings. Remove all the wing tips, then slice through the wing joint to separate the drumette and wingette.

  2. Make the marinade by mixing all the ingredients together in a small bowl. Pop the bowl in the microwave and cook on high until the sugar has dissolved. Pour the marinade over the wings and allow to sit for 15 minutes (or ideally, overnight) to ensure the chicken fully absorbs the flavours.
  3. Combine the corn flour, baking powder salt, and pepper. Once marinated dust the wings in the corn flour mixture, tossing with tongs to ensure the wings are evenly coated.

  4. To cook using Air Fryer: Place the wings into the basket of your air fryer, leaving some room between them for the air to circulate and crisp them. Close the basket, select air fry, and set the temp to 185C with the timer at 10 minutes. Once the time is up, turn the wings, and cook again at 200C for 10 more minutes, or until the wings are deeply golden and crisp.
  5. To cook using oven: Preheat the oven to 200C. Place the wings into a wire rack placed over a baking tray, leaving some room between them for the air to circulate and crisp them. Place the wings into the oven and cook, turning halfway, for 30-35 minutes or until deeply golden and crisped.
  6. While the wings are cooking, make the Gochujang glaze. Combine the Gochujang, sesame, ginger, brown sugar, and water. Microwave the sauce until the sugar has dissolved. Set aside.
  7. Make the kimchi ranch. Combine the sour cream, buttermilk, kewpie, finely chopped spring onion, garlic powder, chopped parsley and kimchi and stir to combine.
  8. Once the wings are fully cooked, transfer them to a bowl, drizzle with the gochujang glaze, and toss to coat. Place onto a serving plate and serve immediately with your Kimchi Ranch.

Now settle in and get ready to binge-watch some k-dramas !


Gochujang paste is sold at varying spice levels. Choose one according to your heat preference.

  • Prep Time: 15 min
  • Cook Time: 35 min
  • Cuisine: Korean
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2 Responses

  1. Soooo delicious and easy to make . Love that it’s so quick to cook in the airfryer 👍🏻

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