Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

For the Gochujang Honey Sauce:

  • 3 tbsp gochujang (Korean red chili paste)
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp water
  • 1 tbsp 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
  • Measuring spoons and cups

Instructions

Preparing the Wings:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly grease the rack to prevent sticking.
  2. Dry and Season Wings: Pat the chicken wings dry with paper towels to remove excess moisture. In a large mixing bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and onion powder until evenly coated.
  3. Arrange Wings: Place the wings on the wire rack in a single layer, ensuring they don’t touch each other to promote even cooking.
  4. Bake Wings: Bake for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy.

Making the Gochujang Honey Sauce:

  1. Combine Ingredients: In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water.
  2. Simmer: Whisk the mixture and bring it to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
  3. Adjust Consistency: If the sauce is too thick, add an additional tablespoon of water. Remove from heat and set aside.

Coating the Wings:

  1. Toss Wings in Sauce: Once the wings are baked, transfer them to a large mixing bowl. Pour the gochujang honey sauce over the wings and toss gently with tongs until evenly coated.
  2. Garnish: Sprinkle toasted sesame seeds and sliced green onions over the wings for added flavor and presentation.

Serving:

  • Serve the wings immediately while hot, with extra sauce on the side for dipping if desired.
  • Pair with celery sticks, carrot sticks, or a cooling ranch or blue cheese dip to balance the heat.

Notes

  • Spice Level: Adjust the amount of gochujang to control the spiciness. For milder wings, reduce to 2 tbsp; for extra heat, increase to 4 tbsp.
  • Air Fryer Option: If using an air fryer, cook wings at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.
  • Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness.

Nutritional Information (Approximate per serving, serves 4):

  • Calories: 450 kcal
  • Protein: 30g
  • Fat: 28g
  • Carbohydrates: 15g
  • Sugar: 10g
  • Sodium: 900mg

Enjoy your spicy, sweet, and sticky gochujang honey wings!