Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb chicken wings or 14–16 oz extra-firm tofu
- 1 tbsp neutral oil (plus more for pan)
- 1 tsp kosher salt, 1/2 tsp black pepper
- 2 tbsp cornstarch or baking powder (for crisping)
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 2 tbsp honey (or maple syrup)
- 1 tbsp toasted sesame oil
- 2 cloves garlic, finely minced
- 1–2 tbsp water, as needed to thin
- Sliced scallions and toasted sesame seeds, for garnish
Do This
- 1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a rack on top; lightly oil the rack.
- 2. For wings: pat very dry, then toss with oil, salt, pepper, and cornstarch or baking powder. For tofu: press, cube, then toss with oil, a pinch of salt, and cornstarch.
- 3. Arrange in a single layer on the rack and bake 30–35 minutes (wings) or 25–30 minutes (tofu), flipping halfway, until deeply golden and crisp.
- 4. While they bake, whisk gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and 1 tbsp water until smooth and glossy.
- 5. When crisp, brush or toss wings or tofu with about half the glaze. Return to the oven for 5 minutes to set and lightly caramelize.
- 6. Toss with remaining glaze, then garnish with scallions and sesame seeds. Serve hot.
Why You’ll Love This Recipe
- Bold, punchy Korean flavors: sweet, spicy, tangy, and deeply savory all at once.
- One versatile glaze that works beautifully on both crispy chicken wings and crunchy tofu.
- Baked, not deep-fried, so you get crisp texture with minimal fuss and oil.
- Quick to mix, uses easy-to-find pantry ingredients, and scales up perfectly for parties.
Grocery List
- Produce: Garlic, scallions (green onions), optional cilantro or lime for serving.
- Dairy: None required. Optional: plain Greek yogurt or ranch dressing for dipping.
- Pantry: Chicken wings or extra-firm tofu, gochujang, soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil, neutral oil (canola, vegetable, or grapeseed), cornstarch or baking powder, kosher salt, black pepper, toasted sesame seeds.
Full Ingredients
For the Gochujang Glaze
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce (regular or low-sodium)
- 1 1/2 tbsp unseasoned rice vinegar
- 2 tbsp honey (or pure maple syrup for a slightly different flavor)
- 1 tbsp toasted sesame oil
- 2 cloves garlic, very finely minced or grated
- 1–2 tbsp water, as needed to thin the glaze to brushing / tossing consistency
For the Crispy Wings Option
- 2 lb chicken wings, split into flats and drumettes, tips removed
- 1 tbsp neutral oil (canola, vegetable, or grapeseed)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp cornstarch or 1 tbsp aluminum-free baking powder (for extra-crispy skin)
For the Crispy Tofu Option
- 14–16 oz extra-firm tofu, drained
- 1 tbsp soy sauce
- 1 tbsp neutral oil
- 1/4 tsp kosher salt (omit if tofu is already seasoned)
- 2 tbsp cornstarch
For Serving (Optional but Recommended)
- 2 tbsp toasted sesame seeds
- 2–3 scallions (green onions), thinly sliced
- Lime wedges, for squeezing over the top
- Steamed rice, quick pickles, or crunchy slaw, for a more complete meal
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Your Pan
Set your oven to 425°F (220°C). This high heat is key for getting really crisp wings or tofu without deep-frying.
Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet and lightly brush or spray the rack with oil. Elevating the wings or tofu lets hot air circulate all around, which helps them brown and crisp instead of steam.
Step 2: Prep the Wings or Tofu
For wings: Pat the wings very dry with paper towels; the drier they are, the crispier they will get. In a large bowl, toss the wings with 1 tbsp neutral oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Sprinkle 2 tbsp cornstarch (or 1 tbsp baking powder) over the wings and toss again until evenly coated. You should see a thin, even layer—no big clumps.
For tofu: Wrap the block of tofu in a clean kitchen towel or paper towels. Place a plate and a light weight (such as a can of beans) on top and press for 10–15 minutes to remove excess moisture. Unwrap, then cut into 1-inch cubes. In a bowl, gently toss the tofu with 1 tbsp soy sauce, 1 tbsp neutral oil, and 1/4 tsp salt. Sprinkle 2 tbsp cornstarch over the tofu and toss carefully until every surface is lightly coated.
Step 3: Bake Until Deeply Golden and Crisp
Arrange the wings or tofu in a single layer on the prepared rack, leaving a little space between each piece so the hot air can circulate. Avoid crowding; if necessary, use a second pan.
Wings: Bake for 30–35 minutes, flipping once halfway through, until the skin is deep golden-brown and very crisp, and the internal temperature reaches at least 165°F (74°C).
Tofu: Bake for 25–30 minutes, gently flipping the pieces once halfway through, until the edges are golden and the surfaces look dry and lightly blistered.
Step 4: Whisk Together the Bold Gochujang Glaze
While the wings or tofu bake, make the glaze. In a medium bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 1/2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp toasted sesame oil, and the minced garlic. Start with 1 tbsp water and whisk until smooth, glossy, and just thin enough to brush or toss. If it seems too thick (it should slowly drip off a spoon), whisk in up to 1 more tbsp water, a little at a time.
Taste a tiny dab. For more sweetness, add another teaspoon of honey. For extra tang, splash in a bit more rice vinegar. For more heat, you can stir in a pinch of red pepper flakes or a little extra gochujang.
Step 5: Glaze and Caramelize Under High Heat
Once the wings or tofu are crisp, remove the pan from the oven but keep the oven on. Transfer the wings or tofu to a large mixing bowl. Pour about half of the gochujang glaze over them and toss gently until everything is evenly coated in a shiny layer.
Return the glazed wings or tofu to the rack in a single layer. Place back in the oven for 5 minutes. This short second bake helps the glaze thicken, cling, and lightly caramelize so you get sticky, flavorful bits on every piece. Keep an eye on them during this time so the glaze does not burn.
Step 6: Finish with Extra Glaze, Garnish, and Serve
Transfer the hot wings or tofu back to the bowl. Pour over most of the remaining glaze (reserve a spoonful or two for drizzling at the table, if you like) and toss again until everything is lacquered and deeply red.
Arrange on a serving platter. Sprinkle generously with toasted sesame seeds and sliced scallions. Serve right away while piping hot, with lime wedges on the side for squeezing over and any extra glaze drizzled on top. These are fantastic on their own as a snack or appetizer, or served over steamed rice with simple vegetables for a complete meal.
Pro Tips
- Dry equals crispy: Pat wings and tofu as dry as possible before coating. Moisture is the enemy of browning.
- Do not skip the rack: Elevating your protein lets fat and moisture drip away and gives you that oven-crisp texture.
- Adjust the heat level: Gochujang brands vary in spiciness. Start with the recipe amount, then whisk in extra gochujang or a pinch of chili flakes if you want more kick.
- Thin the glaze gradually: Add water a little at a time. It should be thick enough to cling but not so thick that it clumps.
- Air-fryer friendly: You can cook the wings or tofu at 380–390°F (193–199°C) in an air fryer for 18–22 minutes, shaking halfway, then glaze and cook 3–4 minutes more.
Variations
- Extra-garlic version: Double the garlic and add 1 tsp freshly grated ginger to the glaze for a more aromatic, punchy sauce.
- Sweeter, stickier glaze: Increase the honey to 3 tbsp and reduce the rice vinegar slightly to 1 tbsp for a thicker, more candy-like coating.
- Fully vegan: Use tofu (or cauliflower florets), swap honey for maple syrup or agave, and serve with vegan mayo or tahini-yogurt dip on the side.
Storage & Make-Ahead
The gochujang glaze can be made up to 1 week ahead. Store it in an airtight jar in the refrigerator and whisk in a teaspoon or two of water if it thickens too much before using.
Cooked wings or tofu are best fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat on a parchment-lined baking sheet at 375°F (190°C) for 8–12 minutes, until warmed through and edges are re-crisped. Tofu will soften slightly but can be revived by reheating in a lightly oiled skillet until the sides regain some crunch.
For parties, you can bake the wings or tofu ahead without glaze, cool completely, and refrigerate. When ready to serve, warm them at 400°F (205°C) for 10–12 minutes, then glaze and caramelize as directed.
Nutrition (per serving)
Approximate values for 1 of 4 servings using chicken wings (values will be lower with tofu): about 500 calories; 28 g protein; 32 g fat; 18 g carbohydrates; 10 g sugars; 1200 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.
