Baked Korean chicken wings with gluten free gochujang glaze (O'Food)

Baked Korean Chicken Wings with Gluten Free Gochujang Paste

I made some sweet and spicy Korean chicken wings. 😛 If you’re gluten free and a fan of Korean food, then you probably know how impossible it is to find… but after years of searching, I finally found a gochujang paste that doesn’t contain any gluten!

It’s by the brand O’Food (see the ingredients below). I got it from a whole sale Asian supermarket in North London, but it turns out you can also order it online from websites like Sous Chef and Wing Yip. 🙂

O'Food gluten free Korean gochujang paste
O'Food gluten free Korean gochujang paste ingredients

To make it easier and healthier, I chose to bake my wings until crispy (with just olive oil, salt and pepper) instead of deep frying with batter. Then you just chuck them in a frying pan with the gochujang glaze and cook them briefly until slightly charred.

It’s super easy and SO good! 🙂

Baked Korean chicken wings with gluten free gochujang glaze (O'Food) Baked Korean chicken wings with gluten free gochujang glaze (O'Food)

NOTES:

1) Gochujang substitutes: if you don’t have access to this gochujang paste or any other gluten free ones where you live, you can always use other types of chilli pastes. I know some people use Sriracha or even Franks’s original red hot sauce instead. It’s not the same flavour of course, but I bet it still tastes great! As an alternative, you can also try my gluten free buffalo wings recipe.

2) Adjust the flavour: the quantities for the glaze are really just a guide. I recommend adding the sugar and vinegar slowly and adjust to your liking. And if you want a stronger gochujang flavour, go ahead and add more paste. 🙂

Baked Korean chicken wings with gluten free gochujang glaze (O'Food)

Baked Korean Chicken Wings with Gluten Free Gochujang Paste
 
Prep time
Cook time
Total time
 
How to make super easy, sweet and spicy Korean gochujang wings (with gluten free O'Food gochujang paste). 🙂
Author:
Recipe type: Mains
Cuisine: Korean
Serves: 12 gochujang wings
Ingredients
For the chicken:
  • 12 chicken wings
  • Salt
  • Black pepper
  • Olive oil
For the gochujang glaze:
  • 2 Tbsp sesame oil
  • 3-4 garlic cloves
  • 1 Tbsp finely chopped ginger (or 1 tsp ginger powder)
  • 3 heaped Tbsp gochujang paste (I used O'Food)
  • 2-3 Tbsp rice vinegar (or any white vinegar)
  • 1-2 Tbsp sugar or honey
  • 2 Tbsp GF soy sauce (I use Datu Puti)
Optional (to garnish):
  • Sesame seeds
  • Spring onions
Notes
BAKING TEMPERATURE: 220C (428F)

BAKING TIME: 40-45 mins

Directions

BAKE THE CHICKEN WINGS:

  1. Pre-heat your oven to 220C (428F).
  2. Meanwhile, line a baking tray with foil or baking paper and add your chicken wings.
  3. Add some salt and black pepper along with a generous drizzle of olive oil and massage the oil and seasonings into the chicken wings so they’re completely coated.
  4. Bake for 40 to 45 minutes on the middle shelf, until the skin is crispy and golden.

 

PREPARE THE GOCHUJANG GLAZE:

  1. Finely chop the garlic and ginger.
  2. In a small bowl, mix together the gochujang paste, rice vinegar, sugar and soy sauce.
  3. Heat up the sesame oil on low heat in a non-stick frying pan and pan fry the garlic and ginger briefly until fragrant (for a minute or so).
  4. Add the paste mixture along with a bit of water to dilute it (just a few tablespoons) and gently simmer for a few minutes, stirring constantly.

 

GLAZE YOUR KOREAN CHICKEN WINGS:

  1. Once your chicken wings are cooked and ready, place them in your frying pan and completely cover them in the gochujang glaze.
  2. Turn the heat up to medium and cook your coated chicken wings for a few minutes, stirring constantly, until the sauce has reduced and your wings are slightly charred.
  3. Optional: serve with some sesame seeds and/or finely chopped spring onions to garnish.

Kimi x

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