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Oven-Baked Gochujang-Honey Wings

Ingredients · Serves 6 · Prep 15 min · Total 1 hr 5 min

  • Wings
  • 3 lb chicken wings, split into flats and drumettes, tips removed
  • 1 tbsp baking powder, aluminum-free
  • 1 ½ tsp kosher salt
  • Glaze
  • 3 tbsp gochujang
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, grated
  • 1 tsp fresh ginger, grated
  • To serve
  • 1 tsp sesame seeds
  • 2 green onions, thinly sliced
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Oven-Baked Gochujang-Honey Wings

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a sheet pan with foil and set a wire rack on top; spray the rack with oil.
  2. Pat the wings very dry with paper towels, then toss them in a large bowl with the baking powder and salt. Wash your hands.
  3. Arrange the wings skin side up on the rack in a single layer.
  4. Bake until the bottoms start to brown.
  5. Flip the wings with tongs and bake until deep golden and crisp, and the thickest drumette reads at least 165°F (74°C).
  6. While the wings bake, stir all the glaze ingredients in a small saucepan and simmer over low heat until glossy.
  7. Toss the hot wings with the glaze in a large bowl.
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Oven-Baked Gochujang-Honey Wings

Steps, continued

  1. Pile on a platter and sprinkle with sesame seeds and green onions.
  2. Cook to 165°F inside (check with a thermometer).