Description
Savory, spicy, and slightly sweet Korean chicken wings that are baked to perfection and tossed in a flavorful gochujang-based sauce.
Ingredients
- 2 lbs chicken wings
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels. In a large bowl, toss them with baking powder, salt, and pepper.
- Arrange the wings on the wire rack and bake for 40-45 minutes, flipping halfway through, until crispy and golden.
- While wings are baking, mix gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small saucepan.
- Heat the sauce over medium heat for 3-5 minutes until slightly thickened, then remove from heat.
- Once the wings are cooked, transfer them to a large bowl and toss with the sauce until evenly coated.
- Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
- Ensure wings are very dry before baking for maximum crispiness.
- Adjust the amount of gochujang to control the spiciness.
- These wings can also be air-fried or deep-fried for a different texture.