Description
These Sticky Gochujang Chicken Wings are the perfect fusion of sweet, spicy, and savory flavors.
Ingredients
Scale
- 2 pounds chicken wings (split into flats and drumettes)
- 1 tablespoon baking powder (for extra crispy skin)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sticky Gochujang Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar (optional, for extra sweetness)
For Garnish:
- Sesame seeds
- Sliced green onions
Instructions
Step 1: Prep the Wings
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and place a wire rack on top.
- Pat the chicken wings dry with paper towels. The drier they are, the crispier they’ll get!
- In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
Step 2: Bake the Wings
- Arrange the wings in a single layer on the wire rack.
- Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
Step 3: Make the Sticky Gochujang Sauce
- While the wings bake, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar in a small saucepan.
- Heat over medium, stirring frequently, until the sauce thickens slightly (about 5 minutes).
Step 4: Toss and Serve
- Once the wings are crispy, remove them from the oven and let them cool slightly.
- Toss the wings in the sticky gochujang sauce until fully coated.
- Garnish with sesame seeds and green onions, and serve immediately!