Looking for a healthier Korean chicken recipe without deep frying?
These Sticky Gochujang Chicken Wings are braised instead of fried, making them lighter yet packed with deep, spicy flavor. The glossy sauce coats every wing, creating an irresistible dish that tastes better than takeout — and is surprisingly easy to make at home.
Perfect for weeknight dinners, beer snacks, or an impressive party dish!
⏱ Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories: ~320 kcal
- Servings: 2
📺 Watch the Video
⭐ Why You’ll Love This Recipe
✔ Healthier Option – No deep frying means less oil and fewer calories.
✔ Beginner-Friendly – Simple steps with big flavor payoff.
✔ Versatile Dish – Great for rice bowls, parties, or late-night snacks.
✔ Restaurant Quality – Rich, sticky sauce with tender chicken.
🌶 What is Gochujang?
Gochujang is a traditional Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt.
It delivers a unique combination of:
- Deep umami
- Gentle heat
- Slight sweetness
This ingredient is the secret behind many iconic Korean dishes.
🛒 Ingredients
Main Ingredients
- 350g chicken wings
- Green onions
- 8 jujubes (dried red dates)
- Ginger, thinly sliced
- 10g fresh basil leaves
Sauce
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 1 tbsp sugar
- 150ml cooking wine (mirin)
- 1.5 tbsp sesame oil
- 1.5 tbsp perilla oil (optional)
💡 Pro Tip: Mix all sauce ingredients beforehand to save time while cooking.
👩🍳 How to Make Sticky Gochujang Chicken Wings
✅ Step 1: Parboil the Wings (Don’t Skip This!)
Boil water with ginger and green onion. Add the chicken wings and parboil for a few minutes to remove impurities and any unwanted odor.
This step guarantees a cleaner, richer flavor.
✅ Step 2: Prepare the Ingredients
✔ Green Onion Prep
Cut the green onions into 5cm pieces. Lightly score them so the sauce absorbs better and the texture becomes more tender when cooked.
- Slice the ginger thinly
- Score the jujubes and remove the seeds
✅ Step 3: Boil on High Heat
Place the chicken wings, jujubes, ginger, and prepared sauce into a deep pan.
Bring to a boil over high heat so the flavors quickly penetrate the meat.
✅ Step 4: Simmer Until Sticky
Once boiling, reduce to low heat.
Stir occasionally to prevent burning.
When the sauce reduces by about one-third, add the green onions. The sauce will gradually thicken and turn glossy.
✅ Step 5: Finish with Basil
Increase the heat slightly to glaze the wings one final time.
Add fresh basil just before turning off the heat to preserve its aroma.
🔥 Chef’s Secret Tips
✅ Never skip parboiling – it’s the key to restaurant-quality chicken.
✅ Do not over-reduce the sauce.
Leave enough to drizzle over steamed rice — it’s incredible.
✅ Make it heartier:
Add Korean rice cakes (tteok) or potatoes for a complete meal.
❓ Frequently Asked Questions
Can I make this less spicy?
Reduce the gochujang slightly and add 1–2 teaspoons of honey.
Can I use drumettes instead of wings?
Yes — cooking time remains similar.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I reheat it?
Reheat gently on the stovetop to keep the sauce from separating.
📌 Conclusion
These Sticky Gochujang Chicken Wings prove that you don’t need a deep fryer to create bold Korean flavors at home.
Easy to prepare yet impressive enough for guests, this recipe is guaranteed to become a repeat favorite.
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