Crispy baked chicken wings coated in a sweet and spicy gochujang glaze. These Korean-inspired wings deliver incredible flavor with minimal ingredients and are perfect for game day or casual dinners.
Recipe Details
Ingredients
- 1.2kg chicken wings, separated into drums and flats
- 60ml gochujang (Korean chili paste)
- 60ml honey
- 30ml rice vinegar
- 15ml sesame seeds, toasted
Instructions
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Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper and place a wire rack on top. Pat 1.2kg chicken wings completely dry with paper towels and season with salt.
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Arrange wings in a single layer on the wire rack, ensuring they don't touch. This allows air circulation for maximum crispiness.
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Bake for 35-40 minutes, flipping once halfway through, until wings are golden brown and crispy with an internal temperature of 75°C (165°F).
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While wings bake, prepare the glaze: In a small saucepan, whisk together 60ml gochujang (Korean chili paste), 60ml honey, and 30ml rice vinegar. Simmer over medium heat for 3-4 minutes until slightly thickened.
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Transfer hot wings to a large bowl. Pour the warm glaze over wings and toss until evenly coated.
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Return glazed wings to the rack and bake for an additional 5 minutes to set the glaze. Sprinkle with 15ml sesame seeds and serve immediately.
Tips
Crispy Wings Secret: Drying the wings thoroughly and using a wire rack are crucial for crispiness. For extra crispy wings, refrigerate uncovered for 2 hours before baking.
Gochujang Heat: Gochujang varies in spiciness. Start with less if you're heat-sensitive, or add a tablespoon of soy sauce to mellow the heat.
Double Batch: These wings are addictive! Consider making a double batch - they reheat well in the oven and make great leftovers.
Serving Suggestions: Serve with cucumber slices, carrot sticks, and ranch or blue cheese dressing to cool the heat. Cold beer is the perfect beverage pairing.
Alternative Cooking: For grilling, cook over medium heat for 20-25 minutes, turning frequently. Apply glaze during the last 5 minutes.
Storage: Store leftover wings in an airtight container for up to 3 days. Reheat in a 180°C (350°F) oven for 10 minutes to restore crispiness.