Sticky Peanut Butter Gochujang Chicken Wings

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 2 lb / 900 g wings)
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour (plus optional chill time)

Quick Ingredients

• 2 lb (900 g) chicken wings, flats and drumettes separated
• 1 1/2 tsp kosher salt, divided
• 1 tsp baking powder (aluminum-free)
• 1 tsp garlic powder + 1 tsp onion powder
• 1/2 tsp black pepper
• 1 tbsp neutral oil (canola, grapeseed, or similar)
• 1/3 cup smooth peanut butter
• 3 tbsp gochujang (Korean chili paste)
• 3 tbsp low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2–4 tbsp water, to thin glaze
• Chopped roasted peanuts, toasted sesame seeds, sliced scallions, lime wedges (for serving)

Do This

• 1. Heat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Pat wings very dry with paper towels.
• 2. Toss wings with 1 tsp salt, baking powder, garlic powder, onion powder, pepper, and oil until evenly coated. Spread in a single layer on the rack.
• 3. Bake 20 minutes, flip wings, then bake 18–22 more minutes until deeply golden and crisp. Optional: broil 2–3 minutes for extra char.
• 4. While wings bake, simmer peanut butter, gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and 2 tbsp water over low heat until smooth and glossy.
• 5. Adjust glaze thickness with a bit more water if needed; it should be pourable but clingy.
• 6. Toss hot wings in the warm glaze until fully coated. Pile onto a platter and top with peanuts, sesame seeds, scallions, and a squeeze of lime. Serve immediately.

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Why You’ll Love This Recipe

• Bold sweet-heat from gochujang and honey meets rich, nutty peanut butter for a sticky, finger-licking glaze.
• Crispy baked wings (no deep fryer required) that still deliver serious crunch.
• Easy, pantry-friendly ingredients with a short, straightforward prep.
• Flexible heat level: keep it mild or turn it up for spice-lovers without changing the method.

Grocery List

• Produce: Garlic, fresh ginger, scallions (green onions), limes
• Dairy: None required (optional: ranch or blue cheese dressing for dipping)
• Pantry: Chicken wings, smooth peanut butter, gochujang, low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, neutral oil, kosher salt, black pepper, garlic powder, onion powder, baking powder (aluminum-free), roasted peanuts, toasted sesame seeds, crushed red pepper flakes (optional)

Full Ingredients

For the Crispy Baked Wings

• 2 lb (900 g) chicken wings, flats and drumettes separated, wing tips removed
• 1 1/2 tsp kosher salt, divided
• 1 tsp baking powder (aluminum-free)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola, sunflower, or grapeseed)

For the Peanut-Butter Gochujang Glaze

• 1/3 cup (85 g) smooth peanut butter
• 3 tbsp gochujang (Korean chili paste)
• 3 tbsp low-sodium soy sauce
• 3 tbsp honey (or 2 tbsp honey + 1 tbsp brown sugar for extra caramel notes)
• 2 tbsp rice vinegar (unseasoned)
• 1 tbsp toasted sesame oil
• 2 cloves garlic, finely minced
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger in a pinch)
• 2–4 tbsp water, as needed to thin the glaze to a pourable consistency
• Optional: pinch of crushed red pepper flakes for extra heat

For Serving and Garnish

• 2–3 tbsp roasted peanuts, roughly chopped
• 1 tbsp toasted sesame seeds
• 2 scallions (green onions), thinly sliced
• 1–2 limes, cut into wedges
• Optional: extra gochujang or chili flakes on the side for spice-lovers

Step-by-Step Instructions

Step 1: Prep the Wings and Pan

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then set a wire rack on top of the sheet. This allows hot air to circulate around the wings so they crisp up instead of steaming.

Pat the chicken wings very dry with paper towels. This is crucial: moisture on the surface turns to steam and prevents crisping. If you have time, you can place the dried wings uncovered in the refrigerator for 1–4 hours (or up to overnight) to air-dry even more, but this is optional.

Step 2: Season the Wings for Maximum Crisp

In a large bowl, combine the wings with 1 tsp kosher salt (reserve the remaining 1/2 tsp for the glaze), 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper. Toss well so the seasoning coats every surface of the wings.

Drizzle in the 1 tbsp neutral oil and toss again until the wings are evenly coated and look lightly glossy. The baking powder raises the pH slightly and helps create tiny bubbles in the skin, which crisp up in the oven; the oil promotes browning.

Arrange the wings on the prepared rack in a single layer, leaving a little space between each piece so they roast, not steam.

Step 3: Bake Until Deeply Golden and Crisp

Place the tray on the middle rack of the oven and bake for 20 minutes. Remove the tray and flip each wing using tongs so both sides crisp evenly.

Return to the oven and bake for another 18–22 minutes, or until the wings are a rich golden brown, the skin looks tight and blistered in spots, and the internal temperature reaches at least 185°F (85°C) for fall-off-the-bone tenderness.

For even more char, you can switch the oven to broil on high for the last 2–3 minutes, watching closely so they do not burn.

Step 4: Make the Peanut-Butter Gochujang Glaze

While the wings bake, prepare the glaze. In a small saucepan over low heat, combine:

• 1/3 cup smooth peanut butter
• 3 tbsp gochujang
• 3 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves minced garlic
• 1 tsp grated ginger
• 2 tbsp water to start
• Optional pinch of crushed red pepper flakes

Warm gently, stirring constantly, until the mixture loosens, becomes smooth and glossy, and just starts to bubble around the edges, about 3–5 minutes. Do not let it boil hard or the sugars can scorch.

If the glaze seems too thick (more like frosting than sauce), whisk in additional water, 1 tablespoon at a time, until it is pourable but still clings to a spoon. Taste and adjust seasoning: add the remaining 1/2 tsp salt if needed, a bit more honey for sweetness, or a touch more gochujang for extra heat.

Step 5: Coat the Hot Wings in the Sticky Glaze

When the wings are crisp and fully cooked, transfer them to a large, clean mixing bowl while they are still piping hot. Pour the warm peanut-butter gochujang glaze over the wings.

Toss thoroughly with tongs or a large spoon until every wing is evenly coated in a thick, shiny layer of sauce. The heat of the wings will help the glaze cling and seep slightly into the nooks and crannies, giving you sticky, deeply flavored bites.

For a slightly set, tackier glaze, you can return the sauced wings to the wire rack and bake for an additional 3–5 minutes at 425°F (220°C). This helps the sugars caramelize and the coating stick even more firmly.

Step 6: Garnish and Serve

Transfer the glazed wings to a serving platter or a pre-warmed cast-iron skillet for a rustic presentation. Immediately sprinkle with the chopped roasted peanuts and toasted sesame seeds so they adhere to the sticky glaze.

Shower the wings with thinly sliced scallions for freshness and a pop of color. Arrange lime wedges around the platter. Just before eating, squeeze lime juice over a few wings to brighten and balance the rich, nutty heat.

Serve hot, with plenty of napkins. These are at their absolute best within the first 15–20 minutes out of the oven, when the skin is still crisp under the glossy glaze.

Pro Tips

• Dry wings = crisp wings. Pat them very dry and, if possible, let them air-dry in the fridge for a few hours. This small step makes a big difference.
• Use a wire rack. Elevating the wings allows hot air to circulate underneath, crisping the underside instead of letting it sit in rendered fat.
• Control the heat level. For milder wings, reduce gochujang to 2 tbsp and add 1 extra tbsp peanut butter. For spicier wings, add more gochujang or a pinch of chili flakes.
• Adjust glaze thickness last. The sauce thickens as it cools, so thin it slightly more than you think you need while it is warm; it will tighten up on the wings.
• Do not walk away from the broiler. If you choose to broil at the end, stay nearby. The sugar in the glaze and the skin can go from perfect char to burnt in seconds.

Variations

• Grilled Wings: Instead of baking, grill the seasoned wings over medium heat (about 375–400°F / 190–200°C), turning often, for 20–25 minutes until cooked through and nicely charred. Toss with the warm glaze off the grill.
• Air Fryer Version: Cook the seasoned wings in a single layer at 380°F (193°C) for 20–24 minutes, shaking or flipping halfway, until crisp and browned. Toss in the glaze and air-fry for an extra 3 minutes to set.
• Boneless Option: Use boneless, skin-on chicken thighs cut into large chunks. Roast or air-fry until cooked and crisp on the edges, then glaze. Serve as skewers or over rice for a heartier meal.

Storage & Make-Ahead

For best texture, enjoy the wings fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, spread the wings on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or until hot and slightly re-crisped. If they seem dry, you can brush on a little reserved glaze or a mixture of peanut butter, soy, and water before reheating.

To make ahead, you can bake the wings plain up to 1 day in advance and refrigerate. Reheat them at 400°F (200°C) for 10–12 minutes to re-crisp, then toss in freshly made warm glaze just before serving. The glaze itself can be prepared up to 3 days ahead and stored chilled; gently rewarm with a splash of water to loosen.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, about 5 wings with glaze and garnishes):

Calories: ~650 kcal; Protein: ~38 g; Carbohydrates: ~30 g; Sugars: ~20 g; Fat: ~42 g; Saturated Fat: ~10 g; Sodium: ~1350 mg. Actual values will vary based on wing size, specific ingredients, and garnishes used.