Description
This Crispy Gochujang Chicken Wings recipe delivers perfectly crispy baked wings coated in a spicy, sweet, and tangy Korean-inspired gochujang sauce. Using baking powder ensures an irresistibly crispy skin without frying, and the flavorful sauce combines butter, honey, mirin, and more for a delicious glaze. Perfect for game day or a tasty 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; use gluten free brand if needed)
- 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. Place a wire rack over the sheet and spray it with cooking spray to prevent sticking.
- Dry the Wings: Use paper towels to thoroughly dry the chicken wings to remove excess moisture, which helps achieve crispiness. Transfer them to a large bowl.
- Coat the Wings: Toss the wings with baking powder, sea salt, and ground black pepper until evenly coated, ensuring the baking powder aids in crisping the skin during baking.
- Bake the Wings: Lay the coated wings in a single layer skin side up on the prepared wire rack. Bake in the oven for 30 minutes, then flip the wings over and bake for an additional 30 minutes or until the wings are golden and crispy to your liking.
- Make the Sauce: While baking, combine the 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, and let it simmer for 4-5 minutes until the sauce thickens slightly.
- Toss Wings with Sauce: Once the wings are fully cooked and crispy, transfer them to a large bowl and toss with the prepared gochujang wing sauce until well coated.
- Serve: Serve the wings warm. Optionally garnish with toasted sesame seeds and chopped green onions for added flavor and presentation.
Notes
- Baking powder is the secret to crispy skin without frying—ensure wings are completely dry before coating to avoid sogginess.
- Bake on a wire rack to allow air circulation around wings for even cooking and crispiness.
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Use a meat thermometer to confirm internal temperature of wings reaches 165 degrees F for safety.
- Leftover wings can be stored 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 the air fryer at 375 degrees F for 10 minutes flipping halfway to maintain crispiness.
- Avoid microwaving when reheating as it will make the wings soggy.
Nutrition
- Serving Size: 1 serving (approx. 5 wings)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 110 mg
