Description
This oven-baked recipe creates crispy, sticky Gochujang Honey wings using a baking powder trick for a light skin without deep frying. The wings have a delicious sweet, savory, and spicy flavor profile, perfect for game day or a weeknight dinner.
Ingredients
Scale
- 3.3 lb chicken wings (drumettes and flats)
- 1 tbsp aluminum-free baking powder
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 0.25 cup gochujang (Korean chili paste)
- 0.33 cup honey
- 0.25 cup naturally brewed soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp toasted sesame oil
- 2 tsp toasted sesame seeds, for garnish
- 2 stalks green onions, thinly sliced, for garnish
Instructions
- Prep Oven and Pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and place a wire rack on top for air circulation.
- Dry and Season Wings: Pat the chicken wings thoroughly dry with paper towels. In a large bowl, combine the dried wings with baking powder, salt, and black pepper. Toss thoroughly until every wing piece is evenly coated.
- Bake for Initial Crispness: Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not touching. Bake at 425°F (220°C) for 30 minutes, or until the skin begins to turn light golden brown.
- Prepare the Sticky Glaze: While the wings bake, prepare the glaze in a medium saucepan. Whisk together the gochujang, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and toasted sesame oil. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the glaze thickens slightly and becomes glossy (about 5-7 minutes). Remove from heat.
- Reduce Temperature and Glaze First Coat: After 30 minutes, remove the wings from the oven. Reduce the oven temperature to 400°F (200°C). Brush or toss the wings with about half of the prepared glaze. Return the glazed wings to the oven and bake for another 15 minutes.
- Final Glaze and Caramelization: Flip the wings, brush or toss with the remaining glaze, and bake for a final 15-20 minutes. The wings are done when they are deeply golden brown, caramelized, and reach an internal temperature of 165°F (74°C).
- Final Toss and Presentation: Transfer the hot glazed wings to a clean, large mixing bowl. Pour any remaining sauce from the saucepan over the wings and toss gently. To plate, arrange the sticky wings on a platter and garnish generously with toasted sesame seeds and thinly sliced green onions.
Notes
To achieve crispy results, pat wings thoroughly dry before seasoning and ensure they are arranged in a single layer on the wire rack without touching. Aluminum-free baking powder prevents a bitter taste. For a gluten-free option, substitute tamari for the soy sauce. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 250 g (1 serving)
- Calories: 620 calories
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg