Description
This Crispy Gochujang Chicken Wings recipe delivers perfectly crunchy wings coated in a flavorful, slightly spicy gochujang sauce. Baked at high heat, the wings are crispy without frying, thanks to baking powder and a wire rack technique. The sweet and savory Korean-inspired sauce is simmered with garlic, ginger, honey, and more for a deliciously sticky glaze. Ideal for game day, parties, or a tasty dinner.
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 (or 2-3 tbsp for less spicy; use gluten free recommended brand)
- 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 and Prepare: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack over the top and spray it with cooking spray to prevent sticking.
- Dry and Season Wings: Use paper towels to dry the chicken wings thoroughly. Transfer them to a large bowl and toss the wings with baking powder, sea salt, and ground black pepper until evenly coated.
- Arrange and Bake: Place the wings in a single layer on the prepared wire rack with the skin side facing up. Bake for 30 minutes, then flip each wing and continue baking for an additional 30 minutes or until the wings are crispy to your liking.
- Make the Sauce: While the wings bake, combine all the gochujang wing 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 frequently, and let it simmer for 4-5 minutes until thickened.
- Toss Wings in Sauce: Once the wings are finished baking, transfer them to a large bowl and toss with the prepared gochujang wing sauce until they are evenly coated.
- Serve: Serve the wings warm, optionally garnished with sesame seeds and chopped green onions for extra flavor and presentation.
Notes
- Baking powder helps create crispy skin without breading; ensure wings are fully dry before coating to avoid moisture, which hinders crispiness.
- Always bake wings on a wire rack to allow air circulation for even cooking and crisping.
- For extra crispiness, broil the wings for 2-3 minutes at the end, watching closely to prevent burning.
- Use a meat thermometer to confirm internal temperature reaches 165 degrees F to ensure food safety.
- Leftovers keep well in an airtight container in the fridge for 3-4 days; reheat in the oven or air fryer for best texture.
- Avoid reheating wings in the microwave as it tends to make the skin soggy.
Nutrition
- Serving Size: 1 serving (approximately 5 wings)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
