Description
This Crispy Gochujang Chicken Wings recipe delivers perfectly crispy wings coated in a flavorful, spicy, and slightly sweet Korean-inspired gochujang sauce. Baking powder helps achieve a crunchy exterior without frying, while the rich marinade combines gochujang, honey, garlic, and sesame for irresistible taste. Ideal for game day, parties, or a delicious snack.
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
- Prepare Oven and Rack: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack on top and spray it with cooking spray to prevent sticking.
- Dry and Season Wings: Use paper towels to dry the chicken wings thoroughly to ensure crispiness. Transfer wings to a large bowl.
- Coat Wings: Toss the wings with baking powder, sea salt, and ground black pepper until evenly coated.
- Arrange for Baking: Place the wings in a single layer, skin side up, on the prepared wire rack over the baking sheet.
- Bake Wings: Bake the wings for 30 minutes, then flip them over and bake for an additional 30 minutes or until they are crispy and golden to your liking.
- Make Gochujang Sauce: While 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 and simmer for 4-5 minutes, stirring occasionally, until sauce thickens.
- Toss Wings in Sauce: Once wings are cooked, toss them thoroughly in the warm gochujang wing sauce until well coated.
- Serve: Serve immediately, optionally garnished with sesame seeds and chopped green onions for extra flavor and presentation.
Notes
- Baking powder is key to crispiness without breading; ensure wings are completely dry before seasoning.
- Use a wire rack on the baking sheet so air circulates around wings, promoting even cooking and crisping.
- For extra crispiness, broil wings for 2-3 minutes at the end of baking—watch closely to avoid burning.
- Check internal temperature with a meat thermometer; wings should reach 165 degrees F for safe consumption.
- Best eaten fresh, but leftovers keep well in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the oven at 350 degrees F for 15 minutes flipping halfway, or in an air fryer at 375 degrees F for 10 minutes flipping halfway for best texture.
- Avoid microwaving leftovers to prevent sogginess.
Nutrition
- Serving Size: 4 wings
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg
