Name: Gochujang chicken wings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Korean
Ingredients: 1 kg chicken wings; 3 tbsp baking powder; 1 tsp garlic granules; 2 tbsp vegetable oil plus extra for brushing; 1 tbsp Sichuan peppercorns; 1-2 garlic cloves crushed; 10g fresh ginger grated; 1 tbsp gochujang; 2½ tbsp honey; 1 tbsp soy sauce; 2 tbsp rice vinegar

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Gochujang chicken wings

Gochujang chicken wings

Da-Hae West

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Serves 4

More effort

Prep: 15 mins

Cook: 1 hr

A star rating of 4.3 out of 5.6 ratingsRate

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Combine the heat of Korean gochujang with Sichuan peppercorns to create a uniquely addictive flavour combination

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Tongue-tingly, sweet and spicy – these wings combine the heat of Korean gochujang with the citrussy numbing sensation of Sichuan peppercorns to create a uniquely addictive flavour combination.

Ingredients

Nutrition

Units:

MetricUS

1 kg chicken wings
3 tbsp baking powder
1 tsp garlic granules

For the sauce

2 tbsp vegetable oil

plus extra for brushing
1 tbsp Sichuan peppercorns
1-2 garlic cloves

crushed
10g fresh ginger

grated
1 tbsp gochujang
2½ tbsp honey
1 tbsp soy sauce
2 tbsp rice vinegar

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Nutrition: Per serving

kcal489
fat28g
saturates5g
carbs22g
sugars15g
fibre1g
protein36g
salt4.94g

Method

step 1

Heat the oven to 220C/200C fan/gas 8. Cut the chicken wings in half at the joints and discard the tips if they are still attached. Using kitchen paper, pat the wings dry, then toss in a bowl with the baking powder, garlic granules, 1 tsp salt and ¼ tsp ground black pepper
step 2

Set a wire rack over a foil-lined roasting tray. Brush the wire rack with a little vegetable oil to prevent the wings from sticking. Arrange the wings, skin-side up, on the wire rack. Make sure to space them so that the wings do not overlap. Bake for 1 hr, turning the wings over every 20 mins.
step 3

Crush the peppercorns using a pestle and mortar. Put a large frying pan over a medium heat and toast the crushed peppercorns for 2 mins, then tip into a bowl and set aside.
step 4

Return the frying pan to the hob with 2 tbsp oil over a medium heat. Add the garlic and ginger and fry for 2 mins until the garlic has softened. Add the gochujang, honey, and soy sauce. Continue to stir for 2 mins until the sauce has thickened slightly. Stir in the crushed peppercorns, rice vinegar and 2 tbsp water or enough to loosen the sauce. Set aside until the wings are cooked.
step 5

Once the wings are cooked, add the wings to the sauce and toss until coated. Transfer to a large serving platter and serve immediately with plenty of napkins.

Recipe from Good Food magazine, September 2025

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A star rating of 4.3 out of 5.6 ratings

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