Description
This Crispy Gochujang Chicken Wings recipe features perfectly crispy baked wings coated in a spicy, sweet, and tangy Korean-inspired gochujang sauce. The wings achieve their crispiness thanks to a baking powder coating, and the gochujang wing sauce combines flavorful ingredients like butter, honey, mirin, and garlic for an irresistible glaze. These wings are ideal for a snack, appetizer, or game day treat.
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
- Prepare the Oven and Rack: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Spray the rack lightly with cooking spray to prevent sticking.
- Dry the Wings: Use paper towels to thoroughly dry the chicken wings. This step is crucial to achieving a crispy texture. Transfer the dried wings into a large mixing bowl.
- Coat the Wings: Toss the wings with baking powder, sea salt, and ground black pepper until they are evenly coated. The baking powder helps create the crispy skin without extra breading.
- Arrange for Baking: Place the coated wings in a single layer on the prepared wire rack, with the skin side facing up. This setup allows air to circulate around the wings for even cooking.
- Bake the Wings: Bake the wings at 425 degrees Fahrenheit for 30 minutes. After 30 minutes, carefully flip the wings and continue baking for an additional 30 minutes or until the wings reach your preferred crispiness.
- Prepare the Gochujang 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, and let it simmer for 4 to 5 minutes until thickened and glossy.
- Toss Wings with Sauce: Once the wings are crispy and done, transfer them to a large bowl. Pour the prepared gochujang sauce over the wings and toss until evenly coated.
- Serve: Serve the coated wings warm. Optionally, garnish with sesame seeds and chopped green onions for added flavor and presentation.
Notes
- Baking powder is essential for achieving the crispy exterior without using breading. Make sure to dry the wings completely before coating, as moisture prevents crispiness.
- Use a wire rack for baking to allow hot air to circulate around the wings, ensuring even cooking and crispiness.
- For extra crispy wings, you can broil them for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Ensure chicken wings reach an internal temperature of 165 degrees Fahrenheit to be safe to eat.
- Leftover wings can be stored in an airtight container in the refrigerator for 3-4 days.
- For reheating, bake at 350 degrees Fahrenheit for 15 minutes, flipping halfway, or reheat in an air fryer at 375 degrees Fahrenheit for 10 minutes. Avoid microwaving as it can make the wings soggy.
Nutrition
- Serving Size: 1 serving (approx. 4-5 wings)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 550 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: 95 mg
