Oven-Baked Gochujang-Honey Wings

• Wings
• 3 lb chicken wings, split into flats and drumettes, tips removed
• 1 tbsp baking powder, aluminum-free
  Swaps for baking powder

  Instead of baking powder

  • Baking soda + cream of tartar: ¼ tsp baking soda + ½ tsp cream of tartar for each 1 tsp baking powder. Rises the same if you don't let the batter sit.
  • Baking soda + buttermilk or yogurt: ¼ tsp baking soda for each 1 tsp baking powder, and swap ½ cup of the recipe's milk for buttermilk or thinned yogurt. Good rise with a light tang.
  • Self-rising flour: Use it for the flour and leave out the baking powder and salt. Each cup has about 1½ tsp baking powder and ¼ tsp salt built in, so it only fits recipes close to that ratio.

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• 1 ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

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• Glaze
• 3 tbsp gochujang
• 3 tbsp honey
  Swaps for honey

  Instead of honey

  • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
  • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
  • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

  More for honey

  Don't give honey, even baked into food, to babies under 1 year old.

• 1 tbsp soy sauce
  Swaps for soy sauce

  Instead of soy sauce

  • Tamari: The same amount. Richer and a little less salty.
  • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

  More for soy sauce

  Cooking for an allergy? Check every label.

• 1 tbsp rice vinegar
  Swaps for rice vinegar

  Instead of vinegar

  • Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
  • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

  More for vinegar

• 1 tsp sesame oil
• 2 cloves garlic, grated
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tsp fresh ginger, grated
  Swaps for fresh ginger

  Instead of ginger

  • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
  • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

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• To serve
• 1 tsp sesame seeds
• 2 green onions, thinly sliced
  Swaps for green onions

  Instead of green onions

  • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
  • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
  • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

  More for green onions

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).