Wing Seasoning Recipe

I’ve spent years perfecting the technique for crispy wings, and this gochujang wing seasoning recipe is my favorite approach for creating that perfect sticky coating with minimal effort.

This wing seasoning recipe gives you all the flavor and crunch right from your oven, without deep frying. Our secret blend creates a savory dry rub that locks in crispiness, then a quick homemade gochujang sauce adds sweet heat. It’s a crowd-pleaser and far simpler than you think to pull off. Say goodbye to bland wings and hello to your new go-to recipe.

Ingredients

• Chicken Wings: 1.5 kg (3.3 lbs) chicken wings, split into drumettes and flats, wing tips discarded. Pat them completely dry before seasoning; this is essential for a crispy skin texture in the oven. Avoid overcrowding the pan during cooking.
• Cornstarch: 30 g (1/4 cup) cornstarch. This creates a crispy dry rub on the wings. It’s key for creating a crunchy texture without using flour.
• Dry Rub Seasonings: 5 g (1 teaspoon) fine sea salt, 2 g (1/2 teaspoon) freshly ground black pepper, 3 g (1 teaspoon) garlic powder, 3 g (1 teaspoon) onion powder. These form the base seasoning for the crispy dry rub, which acts as a fantastic wing seasoning recipe base. If you prefer a little heat, add a pinch of cayenne pepper here.
• Gochujang: 80 ml (1/3 cup) Korean chili paste. Use a high-quality gochujang for best flavor; it’s the centerpiece of the sauce. This adds a savory, fermented, slightly sweet heat that defines the dish.
• Honey: 60 ml (1/4 cup) honey. Provides sweetness to balance the chili paste and creates a sticky glaze texture. You can substitute brown sugar or maple syrup in a pinch, but honey adds a specific floral note.
• Soy Sauce or Tamari: 60 ml (1/4 cup) alcohol-free soy sauce or tamari. Adds savory depth and umami to the sauce. Using tamari keeps this recipe gluten-free.
• Rice Vinegar: 30 ml (2 tablespoons) rice vinegar. A splash of acid cuts through the richness and balances the sweet heat of the glaze. Do not substitute with white vinegar; rice vinegar is milder and sweeter.
• Fresh Aromatics: 15 g (1 tablespoon) minced fresh garlic and 10 g (1 tablespoon) grated fresh ginger. Use fresh aromatics here; pre-minced jars won’t give the same bright flavor. These infuse the sauce with warmth and complexity.
• Toasted Sesame Oil: 15 ml (1 tablespoon) toasted sesame oil. Adds a nutty, toasted flavor to finish the sauce. A little goes a long way; don’t overuse it or it will overpower the other flavors.
• Neutral Cooking Oil: 120 ml (1/2 cup) vegetable or canola oil. Used for frying the crispy shallots. Choose an oil with a high smoke point and neutral flavor.
• Shallots and Cilantro: 100 g (about 3-4 large) shallots, thinly sliced, and 15 g (1/4 cup) fresh cilantro, chopped. The crispy shallots are an optional but recommended garnish for texture. Cilantro adds a fresh, herbaceous contrast to the rich glaze.

Instructions

1. Preheat and prepare the baking sheet. Set your oven to 200°C (400°F). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top. The wire rack allows air to circulate underneath the wings, ensuring crispy skin on all sides without flipping, which is essential to this wing seasoning recipe method.
2. Prepare the wings with the dry rub. Thoroughly pat the chicken wings dry with paper towels; this is the most critical step for crispiness. In a large bowl, toss the dried wings with cornstarch, salt, black pepper, garlic powder, and onion powder until evenly coated. This simple wing seasoning recipe creates a great base layer for flavor and crunch.
3. Arrange and bake the wings. Place the seasoned wings in a single layer on the prepared wire rack, ensuring they aren’t touching to prevent steaming. Bake for 45-55 minutes, flipping them halfway through, until they are golden brown and crispy. The internal temperature should reach 74°C (165°F) for doneness. This wing seasoning recipe method ensures a crispy texture from the oven.
4. Prepare the Gochujang Honey Garlic Glaze. While the wings bake, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a medium saucepan. Bring to a gentle simmer over medium-low heat and whisk constantly for 3-5 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and set aside; do not let it boil vigorously or the honey may burn.
5. Fry the crispy shallots. Heat the neutral cooking oil in a small saucepan over medium heat until shimmering (around 175°C/350°F). Add the thinly sliced shallots and fry for 5-8 minutes, stirring occasionally, until they turn golden brown and crispy. I always keep a close watch on these; they can go from golden to burnt in seconds. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, sprinkling with a tiny pinch of salt immediately. This textural element is a great addition to any wing seasoning recipe.
6. Glaze the cooked wings. Once the wings are fully cooked and crispy, transfer them to a large clean bowl. Pour about two-thirds of the warm Gochujang Honey Garlic Glaze over the hot wings and toss gently until they are thoroughly coated. Tossing them while hot ensures the glaze adheres perfectly. This part of the wing seasoning recipe ensures a perfectly sticky finish.
7. Plate and garnish. Arrange the glazed wings artfully on a serving platter. Drizzle the remaining glaze over the wings for extra shine and flavor. Scatter the crispy shallots liberally over the top and finish with fresh chopped cilantro for color and freshness.

Making Wings in Advance and Meal Prep Tips

This easy wing seasoning recipe is perfect for busy family dinners because you can prep parts of it ahead of time. This approach allows you to quickly assemble a high-protein meal on a weeknight without sacrificing flavor or texture.

• Prep the Wings Ahead: The dry-rubbed wings can be prepped up to 24 hours in advance. Arrange them on the wire rack on the baking sheet and store uncovered in the fridge. This actually helps dry out the skin even more, resulting in extra crispy skin during cooking.
• Sauce Make-Ahead: The gochujang honey garlic glaze can be made up to 3 days ahead. Store it in an airtight container in the fridge; gently reheat before tossing with the hot wings. I find making the sauce ahead saves a ton of time on weeknights.
• Reheating Instructions: For best results, reheat leftovers in a single layer in the oven at 180°C (350°F) for 10-15 minutes until hot and crispy again. Avoid the microwave, as it turns the delicious crispy skin soggy.

Serving Suggestions for Gochujang Wings

This sticky wing seasoning recipe offers a great balance of sweet, savory, and spicy flavors. To make it a complete, family-friendly meal, pair these wings with sides that complement the heat and provide a contrasting texture.

• Easy Sides: Serve with steamed white rice to soak up the extra glaze, or a side of crispy Asian-inspired coleslaw for a cool, crunchy contrast.
• Quick Pickles: A side of quick pickled red onions or cucumbers balances the sweet heat of the wings perfectly. The tanginess cuts through the richness of the glaze.
• Family Meal Pairing: Round out the meal with a simple green salad or roasted broccoli. These healthy sides help balance the overall meal and offer a lighter counterpoint.

FAQs

Why do I need to pat the chicken wings dry?

Removing excess moisture from the skin is the most important step for achieving a crispy crust in the oven. Moisture creates steam and prevents browning. I typically pat the wings dry, let them air-dry on the wire rack in the fridge for 30 minutes, then re-pat them just before tossing with the wing seasoning recipe rub; this makes a huge difference in the final texture.

Can I make this a spicier wing seasoning recipe?

Yes, you can easily adjust the heat. To increase the spice level, add a pinch or two of cayenne pepper to the dry rub. Alternatively, you can mix in a small amount of sriracha to the gochujang sauce while it simmers, starting with 1 teaspoon and adjusting to taste.

Can I use a different cooking method like the air fryer or deep fryer?

Absolutely. The wing seasoning recipe works well with other cooking methods. To air fry, follow steps 1-2, then air fry the wings at 200°C (400°F) for 20-25 minutes until crispy. For deep frying, follow steps 1-2, then fry at 175°C (350°F) for 6-8 minutes until golden brown and cooked through.

Is gochujang very spicy?

Gochujang varies in heat level; usually, it’s a mild-to-medium heat with a unique savory-sweet flavor profile. It’s more about complexity than overwhelming heat. Always check the label or choose a mild variety if you are sensitive to spice, especially when serving this wing seasoning recipe to kids.

What can I use instead of rice vinegar?

Apple cider vinegar works best as a substitute for rice vinegar in this recipe. It has a similar fruity tang that complements the sweet elements of the glaze without being overly harsh. Do not substitute with regular white vinegar, as it is too strong and acidic for this delicate glaze.

How long do these wings keep in the fridge?

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. To reheat, place them in a single layer on a baking sheet and bake at 180°C (350°F) for 10-15 minutes until hot and crispy again; this method maintains the texture better than microwaving. This easy wing seasoning recipe is perfect for high-protein meal prep.

Conclusion

Making restaurant-quality, high-protein wings at home is simple with this gochujang wing seasoning recipe. The combination of crispy skin and sweet-heat glaze makes them irresistible. Make these sticky wings for your next family dinner or game day party, and save this recipe to your Pinterest board for quick access later!

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