Description

This Crispy Gochujang Chicken Wings recipe delivers perfectly crispy wings baked in the oven and coated in a spicy, sweet, and tangy gochujang sauce. The baking powder ensures an extra-crispy skin without frying, while the flavorful sauce made with gochujang, honey, butter, and aromatic garlic and ginger adds delicious depth. Perfect as an appetizer, snack, or main course, these wings are easy to prepare and ideal for game day or gatherings.

Ingredients

Scale

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 Wing Sauce

1/4 cup gochujang (or 3 tbsp for less spicy, gluten free brand recommended)
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

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Instructions

Preheat and Prepare Rack: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack on top. Spray the rack lightly with cooking spray to prevent sticking.
Dry the Wings: Use paper towels to dry the chicken wings thoroughly. This step is crucial as moisture prevents crispiness. Transfer the dried wings to a large bowl.
Coat Wings: Toss the wings with baking powder, sea salt, and ground black pepper until they are evenly coated. The baking powder helps achieve a crispy skin when baked.
Arrange for Baking: Place the coated wings in a single layer on the prepared wire rack, skin side up. Ensure they are not overcrowded to allow air circulation.
Bake Wings: Bake the wings at 425 degrees F for 30 minutes. Then flip each wing and bake for an additional 30 minutes, or until the wings are golden brown and crispy to your liking.
Prepare Gochujang Sauce: While the wings bake, combine gochujang, butter, honey, mirin (or rice wine vinegar), rice wine vinegar, sesame oil, soy sauce, minced garlic, and grated ginger in a small saucepan. Heat over medium heat and stir, then let the sauce simmer for 4-5 minutes until it thickens slightly.
Toss Wings in Sauce: Once wings are fully cooked and crispy, transfer them to a bowl and toss with the prepared gochujang sauce until evenly coated.
Serve: Serve the wings warm. Optionally, garnish with sesame seeds and chopped green onions for added flavor and presentation.

Notes

Baking powder is the secret to extra crispy wings without the need for breading. Make sure wings are completely dry before coating to maximize crispiness.
Bake wings on a wire rack rather than directly on foil to allow air to circulate and ensure even cooking and crisping.
For extra crispiness, broil wings for 2-3 minutes at the end of baking but watch closely to avoid burning.
Use a meat thermometer to check that the internal temperature of the chicken wings reaches 165 degrees F to ensure safety.
Best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheat leftovers in the oven at 350 degrees F for 15 minutes or in the air fryer at 375 degrees F for 10 minutes, flipping halfway through to regain crispness. Avoid microwaving as it will make wings soggy.