Spicy Korean Chicken Wings

Crispy oven-baked chicken wings tossed in a spicy-sweet Korean gochujang glaze.

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings 6 servings

1.5-2 lb chicken wings
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sesame oil or other oil
4 cloves garlic minced
2 tablespoons ginger minced
2 tablespoons white sugar or brown sugar; honey or maple syrup can be used instead
1 tablespoon rice vinegar
2 tablespoons soy sauce
4 tablespoons gochujang
2 tablespoons butter
2 tablespoons honey
toasted sesame seeds for garnish
chopped green onions for garnish
crushed toasted peanuts for garnish

Preheat the oven to 250°F (120°C). Line a large baking sheet with aluminum foil and place a wire rack on top; lightly oil the rack or spray with nonstick spray.
Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with the baking powder and salt until evenly coated.
Arrange the wings on the prepared wire rack in a single layer without touching.
Bake on the lower rack at 250°F for 30 minutes.
Increase the oven temperature to 400–425°F (200–220°C), move the baking sheet to the upper rack, and bake for an additional 45 minutes until the wings are golden brown and crispy.
While the wings finish baking, heat the sesame oil in a small saucepan over medium heat. Add the minced garlic and ginger and sauté about 2–3 minutes until fragrant.
Add the sugar, rice vinegar, soy sauce, gochujang, butter, and honey to the pan. Reduce heat to low and cook, stirring, for about 3 minutes until the sauce is smooth and warmed through; then remove from heat.
Remove the wings from the oven and place them in a large bowl. Pour the warm sauce over the hot wings and gently toss with tongs until evenly coated.
Transfer the wings to a serving plate and sprinkle with toasted sesame seeds, chopped green onions, and crushed toasted peanuts.