Korean Gochujang Wings
These wings are packed with umami and a perfect spicy kick, featuring a sticky-sweet glaze with gochujang that is sure to impress at any gathering.
Ingredients
For the Wings
- 2 pounds chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil
For the Gochujang Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon grated ginger
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken wings with salt, black pepper, garlic powder, onion powder, and vegetable oil. Toss until the wings are evenly coated.
- Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the seasoned wings in a single layer on the rack.
Baking
- Bake the wings in the preheated oven for 30 minutes.
- While the wings are baking, prepare the sauce by whisking together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
- After 30 minutes, remove the wings and brush half of the gochujang sauce over them.
- Return the wings to the oven and bake for an additional 10 minutes.
- Remove wings again and brush with the remaining gochujang sauce. Bake for another 5-10 minutes until crispy.
Garnishing
- Remove the wings from the oven and sprinkle with sesame seeds and chopped green onions before serving.
Notes
For extra crispy skin, dry the wings thoroughly before seasoning. Cooking on a wire rack allows air circulation, promoting crispiness. Adjust the spice level by modifying the amount of gochujang.