Gochujang Chicken Wings

These Gochujang chicken wings are extra crispy without any deep frying. Baked in the oven and tossed in a sweet and spicy Gochujang sauce for delicious flavor.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 589 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 teaspoons sesame seeds
• 2 tablespoons sliced green onions
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 0.5 teaspoon onion powder
• 1.5 tablespoons honey
• 3 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
• 2 pounds chicken wings, separated at the joint

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.

Step 2

Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.

Step 3

Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.

Step 4

Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Step 5

Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.

Step 6

Transfer wings to a serving platter; garnish with green onions and sesame seeds.