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Crispy Gochujang Chicken Wings Recipe Perfect for Game Day Snacks

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These crispy gochujang chicken wings feature a perfect balance of spicy, sweet, and tangy flavors with a cooling blue cheese dip, ideal for game day or casual gatherings.

Ingredients

Scale
  • 2 pounds (900g) chicken wings, tips removed and separated at the joints
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil or neutral oil
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons honey (or maple syrup for a vegan twist)
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) mayonnaise
  • 3 ounces (85g) blue cheese, crumbled
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper, to taste

Instructions

  1. Pat chicken wings dry with paper towels.
  2. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.
  3. Place a wire rack on a rimmed baking sheet and spread the wings out in a single layer, skin side up.
  4. Preheat oven to 425°F (220°C). Bake wings for 30 minutes, flipping halfway through.
  5. While wings bake, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and toasted sesame oil in a small saucepan over low heat. Stir gently until smooth and warmed through (3-5 minutes). Remove from heat.
  6. Transfer wings to a large bowl and toss gently with the warm gochujang sauce to coat evenly.
  7. Return sauced wings to the rack and bake for another 5-7 minutes to let the glaze set and get sticky.
  8. Mix sour cream, mayonnaise, crumbled blue cheese, lemon juice, Worcestershire sauce, and pepper in a bowl for the dip. For smoother texture, pulse in a food processor or mash with a fork. Refrigerate until serving.
  9. Serve wings hot alongside the chilled blue cheese dip.

Notes

Pat wings dry twice for extra crispiness. Use baking powder, not baking soda, to achieve bubbly, crackly skin. Use a wire rack for air circulation. Heat gochujang sauce gently to avoid bitterness. Toss wings with sauce while hot for better glaze adhesion. Broil 1-2 minutes if skin isn’t crispy enough. Line baking sheet with parchment paper for easier cleanup.

Nutrition

Keywords: gochujang chicken wings, crispy wings, game day snacks, spicy wings, blue cheese dip, Korean chicken wings

Find it online: https://lirafood.com/crispy-gochujang-chicken-wings-recipe-perfect-for-game-day-snacks/