Korean-inspired chicken wings baked in the oven with a gochujang sauce.
Ever since I learned about the baking powder trick for crispy chicken wings from Serious Eats, I’ve been making them all the time. Sometimes I’ll even just make chicken wings with salt and pepper and nothing else. Simple but delicious.
I’ve been having a bit of a creative block when it comes to new recipes these days, but this recipe came right to me when I opened my fridge and remembered I had a tub of gochujang.
What is gochujang? It’s a Korean hot pepper paste that is spicy, sweet and salty. That’s where the Korean-inspired comes from in the recipe title.
The first step is simple, coat the chicken in baking powder and a little bit of salt, and let them sit for about 20 minutes. This helps make them turn out extra crispy. Then while they bake in the oven, you can make a simple sticky, sweet and spicy sauce.
The sauce is a mixture of ketchup, gochuchang, garlic, rice vinegar, soy sauce, sesame oil, fish sauce and a little sriracha if you’d like some extra spice. I find the gochujang I have is more on the mild side of the spice spectrum, but I recommend tasting your gochujang before you start cooking–that way you can tell if it’s spicier or sweeter. Like miso paste, there are different varieties of gochujang.
The sauce gets cooked for a few minutes on the stove top to meld all the flavours and cook the garlic, before it gets tossed with the hot wings (once they are done cooking).
These Korean-inspired chicken wings are best served right away as they start to lose their crispness the longer they sit in the sauce.
Let me know if you give these Korean-inspired chicken wings a try in the comments below.