Description
Get ready to wow your taste buds with these Crockpot Korean Gochujang Wings! Tender, juicy wings slow-cooked in a bold, spicy-sweet gochujang sauce that’s packed with garlic, ginger, honey, and a kick of cayenne. Perfectly sticky and flavorful, these wings are easy to make and irresistible. Trust me, this recipe is a game-changer for your wing nights!
Ingredients
Scale
Wings and Sauce
- 4 lbs chicken wings (fresh or thawed)
- 3–5 cloves garlic, minced
- 2 tsp fresh ginger, peeled and minced
- 6 tbsp gochujang
- ¾ cup honey
- ⅓ cup soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp cayenne pepper (or to taste)
- 2 tsp salt
- 2 tsp white pepper
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
Prepare and Cook Wings
- In a large bowl, whisk together garlic, ginger, gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne, salt, and white pepper to make the sauce.
- Add chicken wings to the crockpot and pour the sauce over them. Toss to coat evenly.
- Cook on low for 4–5 hours or on high for 2–3 hours until wings are cooked through and tender.
Finish and Serve
- For crispier skin, optionally broil wings in the oven for 3–5 minutes after cooking.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Adjust cayenne pepper to control the heat level.
- Use fresh ginger for the best flavor, but ground ginger works in a pinch.
- Broiling is optional but adds a great crispy texture.
- Serve with steamed rice or a fresh salad for a complete meal.
Nutrition
- Serving Size: 4 wings
- Calories: 320
- Sugar: 14g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg