Sweet Heat Strawberry Gochujang Wings: Crispy Oven Method
While everyone loves buffalo wings, it’s nice to have another wings recipe for game day. Our strawberry gochujang wings version is a combination of spicy, sweet and sticky. We bake them until they’re crispy, and toss them in sauce while they’re hot. The best part is that you don’t need a long ingredient list to make this work.
Quick Facts
| Flavor | Heat | Time | Servings |
|---|---|---|---|
| Sweet, savory, spicy | Medium | 10 min prep, 40–45 min bake + 3–5 min sauce | About 6 (about 5 wing sections per person) |
How Many Chicken Wings to Serve per person?
For a party where there are plenty of other appetizers, I figure about 4 to 5 wing sections (flats and drummettes) per person. 1 pound of average size wing sections will give you about 8 to 10 pieces. Don’t be surprised when they disappear.
Why We Love This Recipe
- A nicely balanced combination of sweet jam and spicy gochujang.
- The jam and gochujang combo tastes unique but still familiar.
- The glaze turns sticky and glossy, exactly like I want.
- Oven-baked wings still get crisp without frying. Air fryers are great, but too small for party size servings.
Key Ingredient Notes
- Crispy dry rub: A combination of baking powder, kosher salt and garlic powder that is key to making your wings crispy.
- Strawberry jam: adds sweetness and makes the glaze sticky so it clings to the wings.
- Gochujang: brings the heat plus a deep, savory chili flavor.
- Soy sauce: adds salt and depth.
- Rice vinegar: brightens the sauce and keeps the sweet from taking over.
- Garlic: adds bite and makes the sauce taste like a traditional wing sauce.
- Toasted sesame oil (optional): adds a light roasted, nutty finish.
Top Tips
- Dry the wings well with paper towels. Do not rinse!
- Do not crowd the wings. If necessary, use another sheet pan.
- Toss the wings in the sauce while they are hot. This helps the sauce coat better.
- Slowly add sauce to the wings until you get the desired finish. Start with about 3/4 of the sauce, then add more if needed. You don’t need to use all the sauce.
FAQs
How spicy are strawberry gochujang wings?
They have a medium heat level. The strawberry jam softens the edge, so the sauce tastes sweet, savory, and spicy instead of harsh.
Can I make strawberry gochujang wings less spicy?
Yes. Use less gochujang to start. The recipe notes that 1½ tablespoons gives a milder result, and you can add more to taste.
How do you get oven baked wings crispy?
Pat the wings very dry, use baking powder in the dry rub, and bake them on a rack so the hot air can move around them. Do not crowd the pan.
Do I sauce the wings before or after baking?
Sauce them after baking. Toss the wings while they are still hot so the glaze coats them well and stays glossy.
Can I make these wings ahead of time?
Yes. You can keep them warm on a rack in a 200°F oven if needed. That helps hold them without making them soggy.
What goes in strawberry gochujang wing sauce?
The sauce uses strawberry jam, gochujang, soy sauce, rice vinegar, garlic, and optional toasted sesame oil.
Sweet Heat Strawberry Gochujang Wings
Ingredients
- 3 pounds chicken wings (flats + drumettes) patted very dry
- 1 tablespoon kosher salt
- 1-1/2 teaspoons baking powder not baking soda
- 1-1/2 teaspoons garlic powder
- ½ cup strawberry jam
- 3 tablespoons gochujang
- 1-1/2 tablespoon soy sauce or tamari
- 1-1/2 tablespoon rice vinegar or apple cider vinegar
- 3 cloves garlic minced
- 1-1/2 teaspoons sesame oil optional
- Water as needed to thin
- Sliced green onions optional
- Sesame seeds optional
Instructions
- Preheat oven to 425°F. Place a rack on a sheet pan and lightly spray the rack with non-stick cooking spray.
- Using a paper towel, pat wings very dry. Toss with kosher salt, baking powder and garlic powder.
- Arrange wings in a single layer on the rack, leaving space between the wings. Bake 20 minutes, flip, then bake 20 to 25 minutes more until deep golden and crisp.
- Meanwhile, in a small saucepan over medium-low heat, combine jam, gochujang, soy sauce, vinegar, garlic and sesame oil in a small pan. Simmer 3 to 5 minutes, stirring, until glossy and slightly thickened. The sauce should coat the back of a spoon. If sauce is too thick, add water 1 tablespoon at a time until your desired thickness.
- Add cooked wings to a bowl, and slowly pour the sauce over the wings, tossing often. Continue to add sauce until wings are coated to your liking. You do not need to add all of the sauce.
- Serve garnished with scallions and sesame seeds, if using.
