Gochujang Honey Chicken Wings
- Cook Time: 60 minutes
- Total Time: 1 hour
Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder (not baking soda)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons Gochujang (Korean red chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Step 1: Prep and Dry the Wings
Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken wings extremely dry. Moisture is the enemy of crispiness, so take your time with this step. In a large bowl, toss the wings with baking powder, salt, and pepper until they are evenly coated. - Step 2: Bake Until Crispy
Place a wire rack over a baking sheet. Arrange the wings in a single layer on the rack, leaving space between them. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and the skin is crackling and crispy. - Step 3: Prepare the Gochujang Honey Sauce
While the wings are baking, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Heat over medium-low heat, stirring constantly, until the sauce begins to bubble and thickens slightly. Remove from heat and set aside. - Step 4: Coat the Wings
Once the wings are done, transfer them to a large clean bowl. Pour the warm gochujang honey sauce over the wings. Use a spatula or tongs to toss the wings thoroughly until every piece is completely coated in the sticky glaze. - Step 5: Garnish and Serve
Transfer the coated wings to a serving platter. Sprinkle generously with toasted sesame seeds and freshly sliced green onions. Serve immediately while hot and crispy.
Find it online: https://www.yucolor.com/snacks/gochujang-honey-chicken-wings/