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Gochujang Chicken Wings on a plate
Andrew Fowler

Gochujang Chicken Wings

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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 oven to 425°F; oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry; toss with baking powder and salt. Arrange in one layer.
  2. Bake 25 minutes; turn and bake 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 2 minutes until smooth and lightly thickened.
  4. Thinly brush hot wings with glaze; bake 2 to 3 minutes more, watching sugar closely.
  5. Add sesame seeds; rest 3 minutes. Serve 4 appetizer portions.