Description
These Crispy Gochujang Chicken Wings are a perfect blend of spicy, sweet, and savory flavors with an irresistibly crispy skin achieved through baking with baking powder. The gochujang wing sauce simmers to a thick, sticky coating that clings deliciously to each wing, making them ideal for game day, parties, or a flavorful appetizer.
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; ensure gluten free if preferred)
- 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 the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack on top. Spray the wire rack lightly with cooking spray to prevent sticking.
- Dry and Season Wings: Use paper towels to thoroughly dry the chicken wings to remove all moisture. Transfer wings to a large bowl. Toss them evenly with baking powder, sea salt, and ground black pepper to coat completely.
- Arrange Wings for Baking: Spread the wings out on the prepared wire rack in a single layer with the skin side facing up to ensure even baking and crisping.
- Bake Wings: Bake the wings for 30 minutes, then use tongs to flip them. Continue baking for an additional 30 minutes or until the wings reach a crispy texture of 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 while stirring. Allow the sauce to simmer gently for 4-5 minutes until it thickens to a sticky consistency.
- Toss Wings in Sauce: Once wings are fully baked and crispy, transfer them to a large bowl. Pour the warm gochujang wing sauce over the wings and toss thoroughly to coat each wing evenly.
- Serve: Serve wings immediately while warm. Garnish with sesame seeds and chopped green onions if desired for extra flavor and presentation.
Notes
- Baking powder is the key to achieving crispy skin without breading; ensure wings are fully dried before coating to maximize crispiness.
- Use a wire rack over the baking sheet so air circulates evenly around the wings for uniform cooking.
- For even crispier wings, broil for 2-3 minutes at the end of baking—but watch closely to avoid burning.
- Check internal temperature with a meat thermometer to ensure wings reach 165 degrees F for safe consumption.
- Best eaten fresh; leftovers can be refrigerated in an airtight container for 3-4 days.
- Reheat wings in the oven at 350 degrees F for 15 minutes or in an air fryer at 375 degrees F for 10 minutes, flipping halfway through to re-crisp. Avoid microwaving as it makes wings soggy.
Nutrition
- Serving Size: 1 serving (about 5 wings)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
