Gochujang Chicken Wings
Description
This gochujang chicken wings recipe yields extra-crispy wings without deep frying. They're oven baked and tossed in a sweet and spicy gochujang sauce.
Ingredients
•
2 tablespoons baking powder
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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2 pounds chicken wings, separated at the joint
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3 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
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2 tablespoons reduced-sodium soy sauce
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1 1/2 tablespoons honey
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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1 teaspoon ground ginger
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2 tablespoons sliced green onions
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2 teaspoons sesame seeds
Directions
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.
2
Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
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.
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).
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.
6
Transfer wings to a serving platter; garnish with green onions and sesame seeds.