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best wing recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: General
Description
These oven-baked chicken wings achieve a beautifully crispy exterior with a sticky, sweet-spicy gochujang-maple glaze, delivering restaurant-quality results at home.
Ingredients
- 3 lbs chicken wing sections, pat dry
- 2 tsp aluminum-free baking powder
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 0.5 cup gochujang (Korean chili paste)
- 0.5 cup pure maple syrup
- 0.25 cup soy sauce
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds, for garnish
- 3 medium green onions, sliced, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper, then place an oven-safe wire rack on top.
- Season Chicken Wings: In a large bowl, combine the thoroughly dried chicken wing sections with the baking powder, fine sea salt, and freshly ground black pepper. Toss well to ensure each piece is evenly coated.
- Bake Wings Until Crispy: Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring space between each piece. Bake for 45-55 minutes, flipping the wings halfway through, until they are golden brown and crispy.
- Prepare Glaze: While the wings are baking, prepare the glaze in a small saucepan. Whisk together the gochujang, maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and toasted sesame oil over medium heat. Bring to a gentle simmer, reduce heat to low, and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
- Coat Wings in Glaze: Once the wings are fully cooked and crispy, remove them from the oven. Transfer the hot wings immediately to a large clean bowl. Pour the thickened gochujang-maple glaze over the wings and toss gently but thoroughly until all pieces are coated.
- Serve and Garnish: Arrange the glazed wings on a serving platter. Drizzle any remaining glaze over the wings. Generously sprinkle with toasted sesame seeds and sliced green onions for visual contrast and fresh flavor. Serve hot.
Notes
To achieve truly crispy results in the oven, pat the wings completely dry before seasoning with baking powder. The baking powder helps draw out moisture during baking. For added flavor, grate a little extra ginger into the glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 12 oz (approx. 4 wings)
- Calories: 880 calories
- Sugar: 35 g
- Sodium: 1000 mg
- Fat: 55 g
- Saturated Fat: 18 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 67 g
- Cholesterol: 150 mg