Korean-Inspired Chicken Wings
Crispy oven-baked chicken wings coated in a sweet, spicy gochujang sauce.
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Ingredients
- 2 kg / 4.4 lbs chicken wings
- 2 tablespoon baking powder
- ½ teaspoon salt
For sauce
- ½ cup ketchup
- ¼ cup gochujang
- ¼ cup rice vinegar
- 2 cloves garlic, minced
- 2 tablespoon sesame oil
- 2 tablespoon sodium-reduced soy sauce
- 1 tablespoon sriracha, optional
- 2 teaspoon fish sauce
To serve:
- 2 green onions, sliced
Instructions
- Arrange racks in top and bottom thirds of oven and preheat to 400F. Line two large baking sheets with foil. Set a wire rack on each.
- Toss 2 kg / 4.4 lbs chicken wings with 2 tbsp baking powder and ½ tsp salt, then arrange in a single layer on prepared racks so that air can circulate underneath.
- Bake for 20 minutes, switch and rotate sheets and bake another 20 minutes until skin is golden and crisp.
- Meanwhile, prepare the gochujang sauce. Combine ½ cup ketchup, ¼ cup gochujang, ¼ cup rice vinegar, 2 cloves garlic, 2 tbsp sesame oil, 2 tbsp sodium-reduced soy sauce, 1 tbsp sriracha, and 2 tsp fish sauce in a small pan over medium-high heat. Boil, stirring frequently, until slightly thickened about 3 minutes.
- Remove wings from the oven and let cool about 5 minutes, until cool enough to touch.
- Toss wings with sauce until evenly coated top with 2 green onions and serve immediately.
Notes
- The trick for crispy wings in the oven is the combination of baking powder and wire rack.
- These lose their crispness the longer they sit in sauce, so toss and serve right away.
Did you try this recipe?Leave a comment + rating and let me know what you think!