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Gochujang Chicken Wings

Gochujang Chicken Wings
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Gochujang Chicken Wings are a bold and flavorful snack that perfectly balances spicy, sweet, and savory elements. Featuring crispy skin achieved without deep frying and coated in a sticky, spicy Korean chili glaze, these wings are ideal for game day, casual gatherings, or a delicious treat. Quick to prepare and versatile, they’re an addictive Korean-inspired appetizer that delivers complex heat and unmatched depth in every bite.

Ingredients

Scale

Main Ingredients

  • 2 pounds chicken wings, skin on
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Gochujang Sauce

  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil

Optional Garnishes

  • 2 green onions, chopped
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prep the Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which is crucial for crispy skin. Toss the wings in a mixture of baking powder, salt, and pepper to ensure golden, crackly texture after cooking.
  2. Bake or Air-Fry the Wings: Arrange the wings on a wire rack set over a baking sheet to allow adequate air circulation. Bake in a preheated oven at 425°F (220°C) for 35-40 minutes, flipping halfway through for even crispiness. Alternatively, air-fry at 400°F (200°C) for about 25 minutes until wings are golden and crunchy.
  3. Prepare the Gochujang Sauce: While the wings cook, whisk together gochujang, soy sauce, honey (or brown sugar), minced garlic, rice vinegar, and sesame oil in a bowl until fully combined to create a vibrant, sticky, and spicy sauce.
  4. Coat the Wings in Sauce: Once wings are thoroughly cooked and crispy, transfer them to a large bowl and pour the prepared sauce over while hot. Toss well to ensure every wing is generously coated with the flavorful glaze.
  5. Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the wings for added freshness, crunch, and color. Serve immediately for best texture and flavor.

Notes

  • Dry wings thoroughly before seasoning to ensure maximum crispiness.
  • Use baking powder (not baking soda) for a safe, effective crispy skin without an off taste.
  • Do not overcrowd the baking tray or air fryer basket; leave space for even heat circulation.
  • Adjust the sauce sweetness with honey or brown sugar to balance heat according to your preference.
  • Allow wings to rest 5 minutes after saucing to let flavors meld before eating.

Nutrition

Keywords: gochujang chicken wings, Korean wings, spicy chicken wings, crispy chicken wings, baked chicken wings, spicy Korean appetizer

Find it online: https://mealsbymary.com/gochujang-chicken-wings/