Description
These Crispy Gochujang Chicken Wings are perfectly baked to golden crispness and coated in a flavorful, spicy-sweet Korean gochujang sauce. A deliciously addictive appetizer or snack featuring a balance of heat, sweetness, and umami, perfect for game day or casual gatherings.
Ingredients
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 Rack: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a wire rack over the baking sheet and spray it lightly with cooking spray to prevent sticking.
- Dry the Wings: Use paper towels to thoroughly dry the chicken wings, removing as much moisture as possible to help achieve crispiness. Transfer the dried wings to 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 to dry out the skin and get it crispy during baking.
- Arrange Wings for Baking: Place the coated wings in a single layer on the prepared wire rack, skin side up. Make sure they are not overcrowded to allow proper air circulation and even crisping.
- Bake the Wings: Bake the wings in the preheated oven for 30 minutes. Then, carefully flip each wing over and continue baking for an additional 20-30 minutes or until the wings are crisped to your liking.
- Prepare Gochujang Sauce: While the wings bake, combine all sauce ingredients—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 constantly until the mixture begins to simmer. Let it simmer gently for 4-5 minutes until thickened and flavorful.
- Coat Wings with Sauce and Serve: Once the wings are fully baked and crispy, transfer them to a large bowl. Toss the wings well with the prepared gochujang sauce until evenly coated. Serve immediately, garnished with sesame seeds and chopped green onions if desired.
Notes
- Ensure the wings are patted very dry before coating with baking powder to maximize crispiness.
- Use baking powder, not baking soda, as baking powder is key to achieving a crispy skin texture.
- Adjust the amount of gochujang in the sauce for spiciness preference—start with less if you prefer milder heat.
- If you need a gluten-free version, use tamari sauce instead of soy sauce and ensure the gochujang is gluten free.
- Serve wings hot for the best texture; leftovers can be reheated in the oven to maintain crispiness.
- Garnish with toasted sesame seeds and sliced green onions for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
