Crockpot Korean Gochujang Wings

If you’re craving wings with a punch of bold, spicy, and sweet flavors that’ll make your taste buds do a happy dance, these Crockpot Korean Gochujang Wings are exactly what you need. Imagine tender, fall-off-the-bone wings simmered low and slow in a rich, sticky sauce that’s a perfect harmony of heat, sweetness, and umami. Whether you’re gearing up for game day, a casual night in, or just a snack attack, trust me these wings are a game-changer.

Why You’ll Love Crockpot Korean Gochujang Wings
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a crowd, family dinner, or a fun weekend treat, these wings fit right in. Here’s why it’s a favorite:

Versatile: Serve as a finger food appetizer or pair with rice and veggies for a full meal.
Budget-Friendly: Chicken wings and pantry staples come together for a flavorful feast.
Quick and Easy: Prep, toss in the crockpot, and let it work its magic while you relax.
Customizable: Adjust the spice level by adding more or less gochujang.
Crowd-Pleasing: Spicy, sweet, and tangy these wings disappear fast with both kids and adults. A total win at any gathering.

Ingredients in Crockpot Korean Gochujang Wings

Here’s what gives these wings their irresistible Korean-inspired kick:

Chicken Wings: The perfect vessel for soaking up that luscious sauce.
Gochujang: Korean chili paste that brings smoky heat and subtle sweetness.
Soy Sauce: Adds salty depth and umami richness.
Honey: Balances heat with a luscious sweetness.
Garlic: Freshly minced to boost savory flavor.
Rice Vinegar: Gives a slight tang to brighten the sauce.
Sesame Oil: Adds a toasty, nutty finish.
Ginger: Fresh grated for a warm, spicy undertone.
Green Onions: Thinly sliced for garnish and fresh crunch.
Sesame Seeds: Toasted and sprinkled on top for texture and visual flair.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Prepare the Wings: Pat your chicken wings dry with paper towels this helps them crisp up later if you choose to broil or air fry after cooking.
Mix the Sauce: In a bowl, whisk together gochujang, soy sauce, honey, minced garlic, rice vinegar, sesame oil, and grated ginger until smooth and well combined.
Add to Crockpot: Place the wings in the crockpot and pour the sauce over them, tossing to coat evenly.
Cook Low and Slow: Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until wings are tender and cooked through.
Optional Crisping: For crispy skin, transfer cooked wings to a baking sheet and broil for 3-5 minutes, watching carefully to avoid burning.
Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds over the wings before serving.
Serve and Enjoy: These wings are perfect on their own or paired with steamed rice and a simple veggie side.

Nutrition Facts:
Servings: 4
Calories per serving: Approximately 350–400 kcal
(Note: values vary based on wing size and sauce quantity)

Preparation Time
Prep Time: 10 minutes
Cook Time: 4-5 hours (slow cooker low)
Total Time: 4 hours 10 minutes – 5 hours 10 minutes

How to Serve Crockpot Korean Gochujang Wings

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Steamed jasmine or white rice to soak up that sticky sauce
• Quick pickled cucumbers or kimchi for a refreshing contrast
• Simple steamed or roasted veggies like broccoli or snap peas
• A crisp Asian slaw for added crunch and zest
• Cold beer or a light, crisp white wine to balance the spice

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Dry wings well before cooking to avoid sogginess
• If you want extra sticky sauce, thicken it by simmering a bit on the stove before tossing wings in
• Adjust sweetness or heat by playing with honey and gochujang amounts
• For an extra kick, add a pinch of red pepper flakes or sriracha
• Leftovers reheat well in the oven or air fryer to bring back crispiness

FAQ’s

1. Can I use chicken drumettes instead of wings?
   Absolutely! Drumettes work great and cook similarly.
2. What is gochujang?
   It’s a Korean fermented chili paste that’s spicy, sweet, and savory.
3. Can I make this recipe in an Instant Pot?
   Yes, cook on high pressure for about 10 minutes and then do a quick release.
4. Are these wings very spicy?
   They have a moderate kick, but you can adjust by adding less or more gochujang.
5. How do I store leftovers?
   Keep in an airtight container in the fridge for up to 3 days.
6. Can I freeze leftover wings?
   Yes, freeze them in a sealed container for up to 2 months.
7. Should I broil the wings after slow cooking?
   It’s optional but recommended for crispier skin and texture.
8. Can I substitute honey with another sweetener?
   Yes, maple syrup or brown sugar works well.
9. Do I need to marinate the wings?
   Not necessary since the slow cooking infuses great flavor.
10. What can I serve with these wings to cool down the heat?
    Ranch or blue cheese dressing pairs perfectly.

Conclusion

Crockpot Korean Gochujang Wings are the ultimate crowd-pleaser for any occasion packed with layers of flavor, tender meat, and that irresistible sticky sauce that keeps you coming back for more. Easy to prep and perfect for busy days, this recipe lets you enjoy bold Korean-inspired flavors without any fuss. So, fire up your crockpot, get ready for some finger-licking goodness, and enjoy the delicious ride!

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