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Pasture Raised Chicken Wings in Sweet & Spicy Gochujang Sauce

Take your chicken wings to the next level! Whole pasture raised wings are easily broken down into drums and flats for a truly crisp result, no deep frying necessary. Whether you're making wings for football Sunday or an easy weeknight dinner, switching up the sauce keeps things fun. Gochujang is a sweet and savory Korean fermented red chili pepper paste that adds depth of flavor and a little heat. Combining the gochujang with soy sauce, rice vinegar, ginger, garlic, sesame oil, and honey makes for a perfect sticky, sweet, and spicy sauce.

Wings are pretty hard to dry out so make sure they get nice and crisp in the oven and all that lovely collagen breaks down. Toss them just before serving and make sure to pour any extra sauce into a small bowl for dipping. Let's get cooking!

Serves 2


  • 1 lb. 1915 Farm Pasture Raised Chicken Wings
  • Kosher salt & freshly ground black pepper
  • Korean red pepper flakes (gochugaru), optional
  • 1/4 cup soy sauce
  • 1/3 cup gochujang paste (found at most grocery stores including HEB or on Amazon)
  • 1/4 cup rice vinegar
  • 2 inch piece of ginger, peeled & finely grated
  • 5 cloves of garlic, peeled & finely grated or minced
  • 1 Tbsp sesame oil 
  • 2 Tbsp honey
  • 1 scallion, end trimmed and finely sliced, for topping
  • White sesame seeds, for topping (optional)


Preheat oven to 425°

Remove wings from packaging and pat dry. Prepare a baking sheet lined with parchment paper. Using a sharp knife, cut the wings into drums, flats, and wing tips. Here's a helpful step-by-step with photos. Reserve wing tips for making chicken stock at a later time (I keep a gallon sized freezer bag in my freezer to toss bones & veg scraps into).

Season wings on both sides with kosher salt, freshly ground black pepper, and red pepper flakes, if using. Transfer wings to the oven and bake for 35-40 minutes, until crispy. Flip after 30 minutes if desired.

In a small saucepot, combine soy sauce, gochujang, rice vinegar, ginger, garlic, sesame oil, and honey. Heat over medium low for 5-7 minutes, whisking to combine. 

When wings are done, remove them from the baking sheet and place in a large bowl. Pour sauce over wings and toss with tongs to fully coat every piece. Transfer to a serving platter and scatter scallions over top. Enjoy!

We hope you liked this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our pasture raised chicken wings – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!


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