Description
This Crispy Gochujang Chicken Wings recipe features perfectly baked wings coated in a spicy, sweet, and savory Korean gochujang sauce. Using baking powder and a wire rack for baking ensures extra crispy skin without frying. The sauce is simmered to a thick, flavorful glaze that complements the wings beautifully, making for an irresistible appetizer or main course.
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, gluten free brand recommended)
- 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 for gluten free)
- 3 garlic cloves, minced
- 1/2 inch fresh 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 on top and spray it with cooking spray to prevent sticking.
- Dry the Wings: Use paper towels to thoroughly dry the chicken wings. This step is essential for crispiness. Transfer the wings to a large bowl.
- Coat the Wings: Toss the wings evenly with baking powder, sea salt, and ground black pepper to coat each wing thoroughly.
- Arrange for Baking: Place the seasoned wings on the prepared wire rack in a single layer with the skin side up to allow even heat circulation and crispy skin.
- Bake the Wings: Bake in the preheated oven for 30 minutes. Then flip each wing over and bake for an additional 20-30 minutes until the wings are crisp and golden brown to your preference.
- Make the Gochujang Sauce: While the wings bake, combine the 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 often, and let it simmer for 4-5 minutes until thickened and glossy.
- Coat the Wings in Sauce: Once the wings are finished baking, toss them in the warm gochujang sauce ensuring they are well coated.
- Serve: Serve the wings warm, optionally garnished with sesame seeds and chopped green onions for extra flavor and presentation.
Notes
- Using baking powder is key to achieving a crispy skin without breading—ensure wings are completely dry before coating to avoid sogginess.
- Bake the wings on a wire rack rather than directly on the foil-lined sheet so air can circulate evenly around the wings.
- For even crispier wings, broil them for 2-3 minutes at the end of baking but monitor closely to prevent burning.
- Use a meat thermometer to check the internal temperature of the wings reaches 165 degrees F to ensure they are fully cooked and safe to eat.
- Leftover wings keep for 3-4 days in an airtight container refrigerated. Reheat in the oven at 350 degrees F for 15 minutes flipping halfway or in the air fryer at 375 degrees F for 10 minutes flipping halfway; avoid microwaving as it makes the wings soggy.
Nutrition
- Serving Size: 1 serving (approx. 5 wings)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
