Pan-Seared Korean Chicken Wings with Spicy Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy pan-seared chicken wings coated in a sticky, spicy-sweet gochujang glaze that balances heat and umami. This Korean recipe, ready in about 30 minutes, pairs chicken wings, vegetable oil, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

1.5 pounds chicken wings
2 tablespoons vegetable oil
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey
2 cloves minced garlic
1 tablespoon rice vinegar
1 teaspoon sesame seeds
2 tablespoons sliced green onions

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Instructions

Step 1: Pat dry 1.5 pounds chicken wings with paper towels to ensure crispiness.
Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken wings in a single layer and cook for 6-7 minutes per side, turning carefully, until golden brown and cooked through.
Step 3: While wings cook, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon honey, 2 cloves minced garlic, and 1 tablespoon rice vinegar in a small bowl until smooth.
Step 4: Once wings are cooked, reduce heat to medium-low and pour the gochujang sauce over the wings. Toss to coat and cook for 2-3 minutes until the sauce thickens and sticks to the wings.
Step 5: Remove from heat and sprinkle 1 teaspoon sesame seeds and 2 tablespoons sliced green onions over the wings before serving.