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Crispy Gochujang Chicken Wings Recipe

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4.3 from 3 reviews

These Crispy Gochujang Chicken Wings are perfectly baked to achieve a crunchy skin and coated in a spicy, sweet, and savory Korean-inspired gochujang sauce. With a foolproof baking method using baking powder for crispiness and a flavorful homemade sauce, these wings make for an irresistible appetizer or snack.

  • Total Time: 1 hour 10-15 minutes
  • Yield: 4 servings

Ingredients

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 Sauce

  • 1/4 cup gochujang (or 2-3 tbsp for less spicy, gluten free)
  • 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

  1. Preheat Oven and Prepare Rack: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Spray the rack with cooking spray to prevent sticking.
  2. Dry the Wings: Pat the chicken wings thoroughly dry using paper towels. This step is crucial to achieving crispy skin. Transfer the wings to a large mixing bowl.
  3. Coat Wings: Add the baking powder, sea salt, and ground black pepper to the wings. Toss well until each wing is evenly coated with the dry mixture.
  4. Arrange for Baking: Lay the wings out in a single layer on the wire rack, skin side up, ensuring they are not touching for even air circulation.
  5. Bake the Wings: Place the baking sheet in the oven and bake the wings for 30 minutes. Then, flip each wing over and bake for an additional 20 to 30 minutes, or until the skin is golden brown and crispy to your liking.
  6. Prepare the Gochujang Sauce: While the wings are baking, 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, stirring constantly until the butter melts.
  7. Simmer the Sauce: Let the sauce simmer gently for 4-5 minutes until it thickens slightly, then remove from heat.
  8. Toss Wings in Sauce: Once the wings are done baking, transfer them to a large bowl and toss them with the warm gochujang sauce until well coated.
  9. Serve: Serve the crispy gochujang wings warm, optionally garnished with sesame seeds and chopped green onions for added flavor and presentation.

Notes

  • Ensure the wings are fully dried before baking to achieve maximum crispiness.
  • Baking powder (not baking soda) is key to helping the skin crisp while baking.
  • Adjust the amount of gochujang to control the spice level according to your taste.
  • Using a wire rack for baking allows air circulation for even crisping.
  • Garnishing with sesame seeds and green onions adds a nice finishing touch.
  • Can substitute tamari for soy sauce to make the recipe gluten free.
  • Mirin adds sweetness, but rice wine vinegar can be used if mirin is unavailable.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/crispy-gochujang-chicken-wings-recipe/