Description
This Crispy Gochujang Chicken Wings recipe offers a perfect balance of spicy, sweet, and savory flavors. The wings are baked to crispy perfection using baking powder for a crunchy skin without frying, then tossed in a rich gochujang-based sauce. Ideal as a flavorful appetizer or main dish, these wings are easy to prepare and packed with Korean-inspired taste.
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 (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 and Prepare: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack over it. Spray the rack lightly with cooking spray to prevent sticking.
- Dry the Wings: Use paper towels to thoroughly dry the chicken wings to remove any moisture, which helps achieve crispiness. Transfer the wings to a large bowl.
- Coat Wings: Toss the wings in the bowl with baking powder, sea salt, and ground black pepper until evenly coated. This coating will help the skin crisp up during baking.
- Arrange Wings: Place the wings in a single layer on the prepared wire rack, skin side up to maximize crispiness.
- Bake Wings: Bake in the preheated oven for 30 minutes, then flip the wings over and continue baking for another 30 minutes until they are crisped to your liking.
- Make Sauce: While the wings bake, combine 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 occasionally until the sauce begins to simmer. Let it simmer for 4-5 minutes until thickened and well combined.
- Toss and Serve: Once the wings are cooked and crispy, transfer them to a large bowl and toss with the warm gochujang wing sauce until fully coated. Serve immediately, optionally garnished with sesame seeds and chopped green onions for extra flavor and texture.
Notes
- Baking powder is essential to achieving a crispy skin without breading, so ensure you use baking powder and not baking soda.
- Dry wings thoroughly before seasoning to prevent sogginess; moisture inhibits crispiness.
- Use a wire rack over the baking sheet to allow air circulation which crisps the wings on all sides.
- For even crispier wings, broil them for 2-3 minutes at the end of baking but watch carefully to prevent burning.
- Ensure chicken wings reach an internal temperature of 165 degrees F for safety using a meat thermometer.
- Leftover wings keep well in an airtight container in the fridge for 3-4 days.
- Reheat leftovers in the oven at 350 degrees F for 15 minutes or air fryer at 375 degrees F for 10 minutes for best texture; avoid microwaving which makes wings soggy.
Nutrition
- Serving Size: 1 serving (about 5 wings)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
