Ingredients

For the Wings:

  • 2 lbs chicken wings (drumettes and flats, patted dry)
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil (for tossing)

For the Bulgogi Marinade/Glaze:

  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup grated Asian pear (or substitute with 2 tbsp apple puree)
  • 2 tbsp gochujang (Korean red chili paste, adjust for spice preference)
  • 1/4 cup water
  • 1 tsp toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)

Equipment

  • Large mixing bowl
  • Baking sheet with wire rack
  • Small saucepan
  • Whisk
  • Tongs
  • Pastry brush (optional)

Instructions

Step 1: Prepare the Wings

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly grease it with cooking spray.
  2. In a large bowl, toss the chicken wings with baking powder, salt, pepper, and vegetable oil until evenly coated. The baking powder helps achieve crispy skin.
  3. Arrange the wings in a single layer on the wire rack, ensuring they don’t touch each other.
  4. Bake for 40–45 minutes, flipping halfway through, until the wings are golden brown and crispy. Alternatively, you can air-fry at 400°F (200°C) for 25–30 minutes, shaking the basket halfway.

Step 2: Make the Bulgogi Glaze

  1. In a small saucepan, combine soy sauce, brown sugar, honey, sesame oil, rice vinegar, minced garlic, grated ginger, grated Asian pear, gochujang, and water.
  2. Whisk over medium heat until the sugar dissolves and the mixture comes to a gentle simmer.
  3. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until the glaze thickens slightly. It should coat the back of a spoon but still be pourable. Remove from heat and set aside.

Step 3: Glaze the Wings

  1. Once the wings are cooked, transfer them to a large clean bowl.
  2. Pour half of the bulgogi glaze over the wings and toss to coat evenly. For a stickier glaze, use a pastry brush to apply the sauce.
  3. Optional: For caramelized glaze, return the glazed wings to the oven (or air fryer) at 425°F (220°C) for an additional 5 minutes, watching closely to prevent burning.

Step 4: Serve

  1. Transfer the wings to a serving platter. Drizzle with the remaining glaze or serve it on the side as a dipping sauce.
  2. Garnish with toasted sesame seeds and sliced green onions.
  3. Serve immediately with sides like steamed rice, kimchi, or a simple cucumber salad.

Tips

  • Make Ahead: The glaze can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
  • Spice Level: Adjust the gochujang to make the glaze milder or spicier. For extra heat, add 1 tsp of red pepper flakes to the glaze.
  • Grilling Option: Instead of baking, grill the wings over medium heat for 15–20 minutes, turning occasionally, then glaze and grill for 2–3 more minutes.

Nutritional Information (Per Serving, Approx. 6 Wings)

  • Calories: 420 kcal
  • Protein: 28g
  • Fat: 25g
  • Carbohydrates: 18g
  • Sugar: 14g
  • Sodium: 900mg