Description
This Crispy Gochujang Chicken Wings recipe features perfectly baked wings with a spicy, sweet, and savory Korean-inspired gochujang sauce. The wings achieve a crispy texture without breading by using baking powder and are baked to golden perfection, then tossed in a flavorful homemade wing sauce.
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 sauce for gluten free)
- 3 garlic cloves, minced
- 1/2 inch ginger, grated
Instructions
- Preheat Oven and Prepare Wings: 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 lightly spray it with cooking spray. Use paper towels to dry the chicken wings thoroughly to ensure crispiness.
- Coat the Wings: Transfer the dried wings to a large bowl and toss with baking powder, sea salt, and ground black pepper until evenly coated.
- Bake the Wings: Place the coated wings in a single layer on the prepared wire rack, skin side up. Bake for 30 minutes, then flip the wings over and bake for an additional 25 minutes until crisped to your liking.
- 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 frequently, and let it simmer for 4 to 5 minutes until the sauce thickens.
- Toss Wings in Sauce and Serve: Once the wings are fully cooked and crispy, transfer them to a large bowl and toss them thoroughly with the warm gochujang wing sauce. Serve immediately, optionally garnished with sesame seeds and chopped green onions.
Notes
- Baking powder helps create a crispy exterior without the need for breading; ensure wings are completely dry before coating to maximize crispiness.
- Using a wire rack during baking allows air circulation around the wings, promoting even cooking.
- For extra crispy wings, broil for 2-3 minutes at the end but watch carefully to avoid burning.
- Check that wings reach an internal temperature of 165 degrees F to ensure they are safe to eat.
- Leftover wings can be stored 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 in an air fryer at 375 degrees F for 10 minutes. Avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
