Baked Korean Chicken Wings
Ingredients
Wings
- 3 pounds chicken wings, cut into drummettes and flats,
- 3 teaspoons baking powder
- 1 teaspoon Kosher salt or sea salt, (you can use 2 teaspoons of salt if preferred)
Wing Sauce
- 1/4 cup Gochujan Korean red chili paste
- 3 tablespoons soy sauce
- 2 tablespoon rice wine vinegar
- 3 tablespoons honey or brown sugar
- 2 teaspoons minced garlic
- 3 teaspoons minced ginger
- 2 teaspoons roasted sesame oil
- Sesame seeds as garnish, optional
Instructions
- Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Lightly spray the rack with cooking spray.
- Pat the wings dry with paper towels. Place the wings in a large mixing bowl or a resealable plastic bag and add the baking powder and salt. Toss until evenly coated.
- Place the wings on the wire rack, leaving a small space between them for air circulation. Refrigerate uncovered for 30 minutes to overnight (You can skip this step but the wings won’t be as crispy).
- Adjust the oven rack to the upper middle position and preheat the oven to 425ºF (220ºC)
- Bake for 25 minutes. Flip the wings and continue to cook until crispy and golden brown, about 25 minutes, flipping once again towards the end of the cooking time.
- Meanwhile, combine the sauce ingredients in a mixing bowl large enough to hold the wings. Remove a small amount of sauce to a small bowl for dipping.
- Remove the wings from the oven and add them to the larger mixing bowl with the sauce. Toss to coat.
- Move the oven rack approximately 8-inches from broiler and broil for about 2 minutes or until desired crispiness. Remove from the oven and garnish with sesame seeds. Serve with the additional sauce for dipping.
Notes
-
Chicken Wings: You can buy “party wings” which include both drummettes and wingnettes or flat. You can also buy whole wings and cut them yourself into 3 sections (drummettes, wingnettes and wing tips. Reserve the tips to make soup.
-
For crispy wings: Pat the wings dry very well before tossing them with the baking powder.
-
Want the wings extra crispy? After coating the wings with baking powder, place them in the fridge, uncovered for 30 minutes.
-
Proper heat circulation = crispiness: Use a baking rack over the baking sheet for proper air circulation while baking.
-
Sauce consistency: Some gochugan brands are very thick. You can add a few tablespoons of water to thin out the sauce if needed.
-
Making Ahead: The sauce can be made 1-2 days ahead and stored in an airtight container in the fridge. Remove the sauce from the fridge at least 30 minutes before tossing it with the hot wings. The wings are best served fresh, right after they are done baking.
-
Storing: Store leftover wings in an airtight container in the refrigerator for about 4 day
Nutrition
Calories: 336 kcal, Carbohydrates: 13 g, Protein: 24 g, Fat: 21 g, Saturated Fat: 6 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 8 g, Trans Fat: 0.2 g, Cholesterol: 94 mg, Sodium: 595 mg, Potassium: 266 mg, Fiber: 0.2 g, Sugar: 10 g, Vitamin A: 203 IU, Vitamin C: 3 mg, Calcium: 22 mg, Iron: 2 mg
