Pressure cooker, Weeknight dinner
comments 6

Instant Pot Korean Gochujang Chicken Wings

Gochujang glazed chicken wings sprinkled with sesame seeds in a yellow dish, with a bowl of gochujang, a bowl of rice, and an Instant Pot in the background.
Instant Pot Korean Gochujang Chicken Wings

Instant Pot Korean Gochujang Chicken Wings. Pressure cooker wings glazed with Korean gochujang sauce.

What do my kids want me to make for dinner? Pacific rim cuisine. Chinese stir fries, Japanese ramen, Thai curries…and anything with Korean gochujang sauce.

Long time readers know how much I love gochujang, the Korean hot pepper paste that reminds me of a thick, spicy ketchup. Apparently I passed that love on to my kids; we keep a bottle of Gochujang sauce in the fridge so they can add it to anything and everything. They’re not the only ones who love it – It used to be a specialty ingredient, only found in Asian markets; now my local grocery stores stock it in their international food aisles.

This recipe uses gochujang with my pressure cooker wings technique. The wings get cooked in my Instant Pot, tenderizing them and rendering a lot of the fat under the chicken skin. Then I toss the wings with the gochujang-based sauce, and run them under the broiler on a rimmed baking sheet to crisp up the skin and tighten the glaze. If you’re in a hurry, you can skip the broiling step, but browning the wings helps a lot with the flavor, and adding a bit of that crispy chicken wing texture. They’re not deep fried wings – obviously – but they’re still very good.

Recipe: Instant Pot Korean Gochujang Chicken Wings

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gochujang glazed chicken wings sprinkled with sesame seeds in a yellow dish, with a bowl of gochujang, a bowl of rice, and an Instant Pot in the background.

Instant Pot Korean Gochujang Chicken Wings

  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


Instant Pot Korean Gochujang Chicken Wings. Pressure cooker wings glazed with Korean gochujang sauce.


  • 4 pounds chicken wing pieces (wingette and drumettes separated)
  • 1 cup water
  • ¼ cup soy sauce
  • Sesame seeds (optional, for garnish)

Korean Gochujang Wing Sauce


  1. Pressure cook the wings for 8 minutes with a quick release: Pour 1 cup of water into an Instant Pot or other pressure cooker, then add the pressure cooker rack. Pile in the wings on top of the rack, then drizzle ¼ cup of soy sauce over the wings. Lock the lid. Pressure cook on high pressure for 8 minutes in an Instant Pot or other electric PC (use “pressure cook” or “manual” mode in an Instant Pot), or for 6 minutes in a stovetop PC, and then quick release the pressure.
  2. Make the Korean gochujang wing sauce: While the wings are cooking, whisk the gochujang, ¼ cup soy sauce, honey, and mirin in a medium bowl until combined. Whisk in the cornstarch until all the lumps are smoothed out, then set the sauce aside.
  3. Dry and sauce the wings: Line a rimmed baking sheet with paper towels. Unlock the lid on the Instant Pot, tilting the lid away from you to avoid the hot steam. Use a pair of tongs to move the wings from the pot to the baking sheet, laying the wings out in a single layer. Use more paper towels to pat the wings dry. (Be gentle with the paper towels – the skin on the wings will try to stick to the paper towels.) Move the wings to a large bowl. Pour the sauce over the wings and toss until the wings are coated with sauce.
  4. Broil the wings: Discard the paper towels on the baking sheet. Move the wings back to the baking sheet with tongs or a slotted spoon, letting excess sauce drip back into the bowl. (We’ll use the sauce again later). Spread the wings out in a single loose layer on the baking sheet – they brown better if there is a little space between the wings. Set your broiler to high and broil the wings until they start to brown and the sauce is bubbling; this will take 5 to 15 minutes depending on your broiler. Keep a close eye on the wings once they start to brown; they go from browned to burnt in a heartbeat.
  5. Sauce the wings again and serve: Move the wings from the baking sheet back into the bowl of wing sauce, and toss them to give them another coat of sauce. Pour the wings onto a platter, sprinkle with sesame seeds, and serve.


  • Cooking frozen wings: You can cook the wings from frozen, if they’re Individually Quick Frozen (IQF) wings. Pressure cook them for 12 minutes instead of 8, then continue the recipe as written. But…IQF wings take up more space in the pot, so you’ll only be able to fit 2½ to 3 pounds of IQF wings. (Unless you have a bigger, 8- or 10-quart Instant Pot.)


  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Korean

Keywords: Instant Pot Korean Gochujang Chicken Wings, Pressure Cooker Korean Gochujang Chicken Wings

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Buffalo Chicken Wings
Pressure Cooker Asian Zing Chicken Wings (From Frozen)
Pressure Cooker Teriyaki Chicken Drumsticks
My other Instant Pot Pressure Cooker Recipes

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from through the links on this site. Thank you.

Sharing is caring!

Filed under: Pressure cooker, Weeknight dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Elizabeth White says

    What side dishes do you serve with this? My hubby is eager to try them but I’m not sure what pairs well with them, other than some delish flavored soju. 😀

    • I serve them with white rice, and a stir-fried vegetable or two. And Kimchi, if it is available near you, is always served at Korean meals.

  2. John J says

    Hoping you can clarify. Step 1 says “Pressure cook the FROZEN wings for 8 minutes with a quick release”. Your Note indicates 12 minutes for IQF wings. So, the 8-minutes is for non-IQF frozen wings? And is there an estimated time for fresh/thawed wings? Thanks!

    • The word “Frozen” in step 1 was a cut and paste problem. (Cut and paste will be the death of me.)
      Cook 8 minutes with QR for unfrozen wings; 12 minutes with QR for frozen wings.
      Thanks for pointing that out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.