Description
A delicious recipe for crispy gochujang chicken wings baked to perfection with a sweet and spicy Korean-inspired sauce. Perfect for a flavorful appetizer or main dish, these wings are crispy on the outside and tender on the inside, coated in a luscious gochujang glaze.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings
- 1 tbsp baking powder, NOT baking soda
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Gochujang Wing Sauce
- 1/4 cup gochujang, or 2-3 tbsp for less spicy
- 2 tbsp butter
- 2 tbsp honey
- 2 tbsp mirin, or substitute with rice wine vinegar
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce, or tamari sauce for gluten free
- 3 garlic cloves, minced
- 1/2 inch ginger, grated
Instructions
- Preheat and Prepare: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack over it. Spray the rack lightly with cooking spray to prevent sticking.
- Dry and Season Wings: Use paper towels to thoroughly dry the chicken wings to ensure crispiness. Transfer them to a large bowl and toss with baking powder, sea salt, and ground black pepper until evenly coated.
- Bake the Wings: Arrange the coated wings in a single layer on the wire rack, skin side up. Bake for 30 minutes, then flip the wings over and continue baking for another 30 minutes or until they are crisped to your desired level.
- Make the Sauce: While the wings bake, combine gochujang, butter, honey, mirin, rice wine vinegar, sesame oil, soy sauce, minced garlic, and grated ginger in a small saucepan. Heat over medium heat, stirring occasionally. Let the sauce simmer for 4 to 5 minutes until it thickens slightly.
- Toss Wings with Sauce: Once the wings are finished baking and crispy, transfer them to a large bowl and toss well with the prepared gochujang wing sauce until fully coated.
- Serve: Serve the wings warm, optionally garnished with sesame seeds and chopped green onions for added flavor and presentation.
Notes
- Baking powder is key to achieving crispy wings without breading; ensure wings are very dry before seasoning to avoid moisture that softens the skin.
- Always bake on a wire rack so air can circulate around the wings to crisp all sides evenly.
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking but watch closely to prevent burning.
- Use a meat thermometer to check that chicken wings reach an internal temperature of 165 degrees F to ensure they are fully cooked and safe.
- Best eaten fresh. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the oven at 350 degrees F for 15 minutes, flipping halfway, or air fryer at 375 degrees F for 10 minutes. Avoid microwave reheating as it makes wings soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
