Gochujang honey chicken drumsticks

Give the Buffalo sauce a rest and try this Asian-inspired sauce over chicken drumsticks or wings.

Korean chicken wings recipe

A mix of Asian spices and seasonings make these regular old chicken drumsticks the life of the party. You can definitely substitute chicken wings in equal weight for this recipe, but we find that drumsticks are a little easier to handle and a lot more meaty.

Alternatively, you can just make the sauce and use it to glaze a whole roast chicken, fish fillets or some pork chops. Hell, it would even be good on tofu!

Chicken drumsticks

24 chicken drumsticks
3 tbsp canola oil
salt and pepper (to taste)

Preheat oven to 400 F.

Place drumsticks in a large mixing bowl, add canola oil, season liberally with salt and pepper and toss until evenly coated.

Divide between 2 large baking dishes and bake for about 20 minutes.

Remove and let cool slightly before combining with sauce.

Gochujang honey sauce

1 cup coconut milk
1/2 cup water
2 tbsp honey
1 tbsp gochujang
1 tbsp rice wine vinegar
2 tsp fish sauce
2 tsp soy sauce
1 tsp Korean red pepper flakes
1 tbsp cornstarch
1 tbsp water

Place all ingredients in a small pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer the sauce, stirring occasionally, for 10 minutes.

In a small bowl, whisk together the cornstarch and water to make a slurry. Add to pot to thicken sauce.

Remove from heat and let cool to room temperature.

Makes 1 1/2 cups of sauce.


Place cooked drumstricks in a large mixing bowl, pour in gochujang honey sauce and toss until evenly coated.

Return drumsticks to baking dishes and let roast in the oven again for 5 minutes, or until done. Brush remaining sauce in bowl onto drumsticks and continue to roast until the sauce begins to caramelize, about another 5 minutes.

Serve hot and fall in love!

24 chicken wings
Prep Time:
5 minutes
Cook Time:
40 minutes