Korean Gochujang Crispy Hot Wings

July 22, 2020

Korean Gochujang Crispy Hot Wings

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


Korean-inspired chicken wings that are spicy, sweet, and tangy. These are baked in the oven but still achieve the crispiness of fried wings!

Yields4 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins


Ingredients
 3 lbs chicken wings
 1 ½ tbsp baking powder
 6 cloves of garlic, minced
 1 tbsp ginger, grated or finely minced
 3 tbsp gochujang (Korean red chili paste)
 2 tbsp sugar
 1 tbsp brown sugar
 1 tbsp honey
 1 tbsp soy sauce
 1 tbsp rice vinegar
 1 tbsp sesame oil
 1 tbsp unsalted butter
 2 tsp gochugaru (Korean red chili powder flakes)
 2 tsp sesame seeds, plus extra for garnish
 green onions, for garnish
 ranch, for dipping (optional)

Directions
1

Preheat oven to 425°F. Line a large baking sheet with aluminum foil and then parchment paper on top.

2

Dry the chicken wings thoroughly using paper towels. Try to get as much moisture off. Toss the dried chicken wings in a large bowl with the baking powder, making sure to cover all the chicken wings evenly. Place the wings on the lined baking sheet with the skin sides up leaving space between each wing.

3

Bake the wings in the oven for 70 minutes. After the first 20 minutes, flip the chicken wings so the skin side is down and place back into the oven. After another 20 minutes, flip the chicken wings so the skin side is back up and place back into the oven. Slowly flip the wings this last time as the skin may stick to the parchment paper, so try not to rip them! Bake in the oven for the remaining 30 minutes.

4

After the 70 minutes, take the tray out and let the wings rest for 5 minutes.

5

While the wings are resting, make the sauce by combining the garlic, ginger, gochujang, sugar, brown sugar, honey, soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds in a sauce pan. Stir over low-medium heat until the sauce is simmering. Make sure to stir while heating so the sauce doesn't burn at the bottom. Once the sauce has simmered for ~1 minute, turn off heat and set aside.

6

Toss the wings and sauce together until evenly coated (~1-2 minutes). Top with more sesame seeds, green onions, and serve with ranch dressing!

Ingredients

Ingredients
 3 lbs chicken wings
 1 ½ tbsp baking powder
 6 cloves of garlic, minced
 1 tbsp ginger, grated or finely minced
 3 tbsp gochujang (Korean red chili paste)
 2 tbsp sugar
 1 tbsp brown sugar
 1 tbsp honey
 1 tbsp soy sauce
 1 tbsp rice vinegar
 1 tbsp sesame oil
 1 tbsp unsalted butter
 2 tsp gochugaru (Korean red chili powder flakes)
 2 tsp sesame seeds, plus extra for garnish
 green onions, for garnish
 ranch, for dipping (optional)

Directions

Directions
1

Preheat oven to 425°F. Line a large baking sheet with aluminum foil and then parchment paper on top.

2

Dry the chicken wings thoroughly using paper towels. Try to get as much moisture off. Toss the dried chicken wings in a large bowl with the baking powder, making sure to cover all the chicken wings evenly. Place the wings on the lined baking sheet with the skin sides up leaving space between each wing.

3

Bake the wings in the oven for 70 minutes. After the first 20 minutes, flip the chicken wings so the skin side is down and place back into the oven. After another 20 minutes, flip the chicken wings so the skin side is back up and place back into the oven. Slowly flip the wings this last time as the skin may stick to the parchment paper, so try not to rip them! Bake in the oven for the remaining 30 minutes.

4

After the 70 minutes, take the tray out and let the wings rest for 5 minutes.

5

While the wings are resting, make the sauce by combining the garlic, ginger, gochujang, sugar, brown sugar, honey, soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds in a sauce pan. Stir over low-medium heat until the sauce is simmering. Make sure to stir while heating so the sauce doesn't burn at the bottom. Once the sauce has simmered for ~1 minute, turn off heat and set aside.

6

Toss the wings and sauce together until evenly coated (~1-2 minutes). Top with more sesame seeds, green onions, and serve with ranch dressing!

Korean Gochujang Crispy Hot Wings

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