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baked chicken wing flats and drumettes with crisp edges under a thin deep-red gochujang glaze and a few sesame seeds on an ordinary plate, with no scallions, rice or other dishes
Melissa Hart

Gochujang Chicken Wings

Gochujang, rice vinegar and brown sugar make a spicy-sweet glaze that should be brushed over already crisp wings, not baked onto raw skin for an hour. Keep the glaze warm enough to spread. A cool thick paste grabs at the skin and leaves heavy patches, while a short oven finish sets a thinner coating evenly. Sesame seeds go on after that last bake so they remain visible against the red glaze instead of burning on the rack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 1/2 tsp fine salt
  • 1 tsp neutral oil for rack
  • 2 tbsp gochujang
  • 1 tbsp brown sugar
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame seeds

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry, toss with baking powder and salt and arrange in one layer.
  2. Bake for 25 minutes, turn and bake for 25 to 30 minutes more until crisp and at least 165°F.
  3. Meanwhile, simmer gochujang, sugar, soy sauce, vinegar, water and ginger in a small saucepan for 2 minutes until smooth and lightly thickened.
  4. Brush the hot wings thinly with glaze and bake for 2 to 3 minutes more, watching the sugar closely.
  5. Scatter sesame seeds over the glazed wings, rest for 3 minutes and serve as 4 appetizer portions.