Gochujang Chicken Wings
Crispy baked chicken wings tossed in a sweet-spicy-umami gochujang glaze with sesame and green onion.
Details
Ingredients
- 2 lbs chicken wings
- 1 tbsp baking powder
- 3 tbsp gochujang
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, grated
- Sesame seeds and green onions, for garnish
- Salt to taste
Instructions
- 1
Preheat oven to 425°F (220°C) with a rack set inside a baking sheet.
- 2
Pat wings very dry. Toss with baking powder and salt.
- 3
Arrange on the rack in a single layer. Bake 40-45 minutes, flipping halfway, until very crispy.
- 4
Meanwhile, whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, and garlic.
- 5
Toss hot wings in the sauce until evenly coated.
- 6
Garnish with sesame seeds and green onions.
About This Recipe
The irresistible pull of perfectly crispy, gloriously sticky chicken wings meets the vibrant, complex flavors of Korea in these Gochujang Chicken Wings. At its heart is gochujang, the beloved fermented chili paste that forms the backbone of countless Korean dishes, lending a unique depth of sweet, spicy, and savory notes. Unlike many fried versions, these wings achieve an extraordinary crispness in the oven, thanks to a clever technique: coating the wings in baking powder before baking. This alkaline ingredient raises the skin's pH, breaking down proteins and promoting superior browning and crunch, making deep-frying entirely unnecessary. The glaze itself is a masterful balance of gochujang's heat, honey's sweetness, soy sauce's umami, and rice vinegar's tang, brightened by aromatic grated garlic and a finishing touch of nutty sesame oil. While simple to prepare, the result is a sophisticated appetizer or main course that sings with authentic Korean character. Serve these wings hot, garnished generously with toasted sesame seeds and thinly sliced green onions for visual appeal and an extra layer of freshness, perhaps alongside a cool beer or a refreshing side of pickled daikon radish to cut through the richness.
Tips & Tricks
- • For truly crispy wings, ensure the chicken is thoroughly patted dry with paper towels before tossing with baking powder and salt. Excess moisture on the skin is the enemy of a crisp texture during baking.
- • For a milder flavor, reduce the gochujang by half and slightly increase the honey; alternatively, add a pinch of gochugaru (Korean chili flakes) for an extra fiery kick.
- • Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven or air fryer at 350°F (175°C) for 10-15 minutes to help restore some of their crispness.
- • Pair these savory-sweet wings with a simple bowl of steamed short-grain rice to soak up any extra glaze, or a refreshing Korean cucumber salad to balance the richness and spice. A cold lager or soju also makes an excellent companion.
Nutrition Facts
Per serving (approximate)