Description
A crispy oven-baked hot wing recipe using a smoky gochujang glaze, achieving tender results without deep-frying by using a special seasoning technique.
Ingredients
Scale
- 1.5 kg chicken wings, separated into drumettes and flats
- 1 tbsp aluminum-free baking powder
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 80 g gochujang paste
- 60 ml low-sodium soy sauce
- 45 ml pure maple syrup
- 30 ml apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp smoked paprika
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds, for garnish
- 2 tbsp sliced green onions, for garnish
Instructions
- Prep and Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and top with a wire rack. Pat chicken wings thoroughly dry.
- Season and Bake Wings: In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated. Arrange wings on the wire rack and bake for 45-50 minutes, flipping halfway, until crispy and golden brown.
- Mix Glaze Ingredients: While wings bake, prepare the glaze by combining gochujang paste, soy sauce, maple syrup, apple cider vinegar, garlic, ginger, and smoked paprika in a medium saucepan. Whisk until smooth.
- Simmer Glaze and Add Oil: Place the saucepan over medium-low heat and bring to a gentle simmer. Cook for 5-7 minutes, until the glaze thickens slightly. Remove from heat and stir in the toasted sesame oil.
- Toss Wings with Glaze: Once wings are cooked and crispy, remove from the oven. Transfer to a mixing bowl, pour over the prepared glaze, and toss gently until fully coated.
- Caramelize Glazed Wings: Increase oven temperature to 425°F (220°C). Return glazed wings to the rack and bake for an additional 10-15 minutes until caramelized and sticky.
- Serve and Garnish: Transfer wings to a serving bowl. Drizzle with excess glaze and garnish with toasted sesame seeds and sliced green onions.
Notes
Pat the chicken wings completely dry before seasoning for crispy skin. Use aluminum-free baking powder, not baking soda. Low-sodium soy sauce is recommended to control salt levels in the glaze. Honey can be substituted for maple syrup.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 serving (approx. 8-10 wings)
- Calories: 850 calories
- Sugar: 16 g
- Sodium: 1200 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 80 g
- Cholesterol: 200 mg