Gochujang Chicken Wings


5 DAYS UNTIL THE SUPERBOWL! And because my Jets aren’t playing, my focus won’t be on the football… it will be on the food. Party food is my favorite, but so often, it is NOT gluten-friendly. Chicken wings are smothered in BBQ sauces containing gluten, sliders are a NOBREAD-person’s worst nightmare, and Lord only knows what is in the nachos! Recently, we at NOBREAD were introduced to Gochujang Hot Sauces by Chung Jung ONE, the answer to our gluten-free prayers!

Gochujang by Chung Jung ONE is a spicy, fermented red chili paste that is common in Korean cuisine and traditionally used in rice dishes.  This version of Gochujang uses rice syrup instead of corn syrup to add its sweetness, and the sauce is vegan and gluten-free! It comes in two flavors, too– Korean Chili Sauce and Spicy Ketchup Sauce! And the best part? It is ready to use right out of the bottle. When thinking of game-day recipes, Gochujang was the obvious choice for my famous chicken wings!

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What You Will Need:

3 Lbs Chicken Wings

2 Tbsp Olive Oil

2 Tbsp Butter (I used vegan butter)

1/4 Cup Gochujang Korean Chili Sauce


What You Will Do:

Preheat oven to 375°F.

Rinse chicken wings with water and use a strainer to drain and remove excess water.

Coat wings with olive oil and place them evenly on an oven pan.

Bake in preheated oven at 375°F for 10 min, flip the wings and cook for 10 more min.

Once chicken is fully cooked, marinate the chicken with mixed Gochujang and melted butter.

Place chicken back on pan and bake at 350°F for another 10 min, then flip and cook for 10 more min.

Wings will be a nice golden brown, and that’s it! You’re done!

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Purchase your Gochujang here!

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