Description
This Crispy Gochujang Chicken Wings recipe delivers perfectly crispy wings coated in a spicy, sweet, and tangy Korean-inspired gochujang sauce. Baked to crispy perfection using baking powder, these wings make an irresistible appetizer or main dish that's packed with flavor and easy to prepare.
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 (use 2-3 tbsp for less spicy; gluten free brand preferred)
- 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 (use tamari for gluten free)
- 3 garlic cloves, minced
- 1/2 inch ginger, grated
Instructions
- Preheat and Prepare: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Spray the rack with cooking spray to prevent sticking.
- Dry the Wings: Use paper towels to thoroughly dry the chicken wings. Remove any excess moisture to help achieve crispiness. Transfer the wings to a large bowl.
- Coat the Wings: Toss the wings with baking powder, sea salt, and ground black pepper until they are evenly coated. This step creates a crispy skin without breading.
- Arrange for Baking: Place the coated wings in a single layer on the prepared wire rack, skin side up, ensuring air can circulate around each wing for even cooking.
- Bake the Wings: Bake the wings for 30 minutes, then flip them over and bake for an additional 30 minutes or until they are crisped to your liking.
- Prepare the Sauce: While the wings bake, combine gochujang, butter, honey, mirin (or rice wine vinegar), rice wine vinegar, sesame oil, soy sauce, minced garlic, and grated ginger in a small saucepan. Heat over medium heat, stirring frequently. Let the sauce simmer for 4-5 minutes until it thickens slightly.
- Toss and Serve: Once the wings are done baking, transfer them to a large bowl and toss with the prepared gochujang sauce until fully coated. Serve warm, optionally garnished with sesame seeds and chopped green onions.
Notes
- Baking powder is crucial for achieving a crispy exterior without breading. Ensure wings are completely dry before coating to maximize crispiness.
- Bake wings on a wire rack over a baking sheet to allow air circulation and even cooking.
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking, but watch closely to avoid burning.
- Use a meat thermometer to ensure wings reach an internal temperature of 165 degrees F for safe consumption.
- Best eaten fresh, but leftovers keep for 3-4 days refrigerated in an airtight container.
- 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 to retain crispiness. Avoid microwaving as it makes wings soggy.
Nutrition
- Serving Size: 1 serving (approx. 5 wings)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
