wings in the oven recipe Sticky Gochujang Honey Wings with Toasted Sesame

Name: wings in the oven recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Korean
Ingredients: 3.3 lb chicken wings (drumettes and flats); 1 tbsp aluminum-free baking powder; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.25 cup gochujang (Korean chili paste); 0.33 cup honey; 0.25 cup naturally brewed soy sauce; 2 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp toasted sesame oil; 2 tsp toasted sesame seeds, for garnish; 2 stalks green onions, thinly sliced, for garnish

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I’ve found the best method for making restaurant-quality sticky wings right in my home kitchen. Say goodbye to messy deep frying and hello to perfectly crispy, sticky wings made right in your home oven. This wings in the oven recipe delivers restaurant-quality Gochujang Honey wings with minimal effort and cleanup. The secret to the incredible texture is a simple baking powder trick, which creates a light, crispy skin without any oil. The flavor profile is a delicious balance of sweet, savory, and spicy that appeals to every member of the family. Learn how to achieve perfectly glazed, caramelized wings in just over an hour for game day or a fun weeknight dinner.

Ingredients for Sticky Gochujang Honey Wings

1.5 kg (3.3 lb) chicken wings (drumettes and flats, separated)
Ensure wings are fully thawed and patted completely dry before seasoning. For best results, separate the pieces at the joint before starting.
15 g (1 tbsp) baking powder, aluminum-free
This is the key ingredient for achieving a crispy skin without deep frying. Aluminum-free baking powder prevents any bitter, metallic aftertaste. Do not substitute with baking soda.
5 g (1 tsp) fine sea salt
Fine salt disperses easily and evenly over the surface of the chicken. Adjust slightly based on the salt content of your chosen soy sauce for this wings in the oven recipe.
2 g (0.5 tsp) freshly ground black pepper
Freshly ground pepper offers a brighter flavor than pre-ground varieties.
60 ml (1/4 cup) gochujang (Korean chili paste)
Gochujang provides a deep, fermented spice and umami flavor. Use mild gochujang for a family-friendly version if preferred.
80 ml (1/3 cup) honey
Honey balances the heat of the gochujang and creates the signature sticky texture. You can substitute with maple syrup if necessary (or brown sugar for a richer flavor).
60 ml (1/4 cup) naturally brewed soy sauce
Use naturally brewed soy sauce for a richer, less processed flavor. For a low-sodium option, choose low-sodium soy sauce or tamari for gluten-free.
30 ml (2 tbsp) rice vinegar
Rice vinegar adds a necessary acidic brightness to cut through the richness of the glaze. Look for unseasoned rice vinegar.
15 g (1 tbsp) fresh ginger, grated
Freshly grated ginger provides a zesty, aromatic note. Grate using a microplane for fine texture.
10 g (2 cloves) garlic, minced
Garlic adds a foundational savory depth to the glaze. Mince finely to avoid large, raw pieces in the sauce.
15 ml (1 tbsp) toasted sesame oil
Toasted sesame oil adds a nutty, finishing aroma to the glaze. Add this toward the end of cooking the sauce to preserve its flavor.
10 g (2 tsp) toasted sesame seeds, for garnish
Adds a pleasant crunch and visual appeal when serving.
30 g (2 stalks) green onions, thinly sliced, for garnish
Provides a fresh, sharp contrast to the sticky, rich wings.

Instructions for Crispy Gochujang Honey Wings in the Oven

Prep the Oven and Pan: Preheat your oven to 220°C (425°F) for initial high-heat crisping. Line a large baking sheet with parchment paper to catch drips and minimize cleanup. Place a wire rack on top of the parchment-lined sheet; this allows hot air to circulate completely around each wing piece, essential for this wings in the oven recipe.
Dry and Season the Wings: Pat the chicken wings thoroughly dry with paper towels; removing excess moisture is essential for crispy skin. In a large bowl, combine the dried wings with baking powder, salt, and black pepper. Toss thoroughly until every wing piece is evenly coated; the baking powder works best when distributed evenly over the skin.
Bake for Initial Crispness: Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not touching each other. Bake at 220°C (425°F) for 30 minutes, or until the wings are firm and the skin begins to turn light golden brown. Do not open the oven door during this time to maintain consistent temperature.
Prepare the Sticky Glaze: While the wings bake, prepare the Sticky Gochujang Honey Glaze in a medium saucepan. Whisk together the gochujang, honey, naturally brewed soy sauce, rice vinegar, grated ginger, minced garlic, and toasted sesame oil. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the glaze thickens slightly and becomes glossy (about 5-7 minutes). Remove from heat. I always grate my ginger and garlic directly into the saucepan to minimize prep time when making a quick weeknight version of this wings in the oven recipe.
Reduce Temperature and Glaze First Coat: After 30 minutes, remove the wings from the oven. Reduce the oven temperature to 200°C (400°F). Brush or toss the wings with about half of the prepared glaze, ensuring each piece is well coated in the warm sauce. Return the glazed wings to the oven and bake for another 15 minutes.
Final Glaze and Caramelization: Flip the wings, brush or toss with the remaining glaze, and bake for a final 15-20 minutes. The wings are done when they are deeply golden brown, caramelized, and reach an internal temperature of 74°C (165°F). The glaze should be sticky and glistening. This final stage is critical for developing the rich color and flavor of a great wings in the oven recipe.
Final Toss and Presentation: Transfer the hot glazed wings to a clean, large mixing bowl. Pour any remaining sauce from the saucepan over the wings and toss gently to ensure they are fully coated in the fresh, warm glaze. The final toss ensures every piece of this easy wings in the oven recipe has that incredible sticky glaze. To plate, arrange the sticky wings on a platter and generously garnish with toasted sesame seeds and thinly sliced green onions for a vibrant visual contrast and fresh aroma.

Tips for Extra Crispy Oven Wings

Achieving truly crispy skin without deep frying is simpler than you think. This simple wings in the oven recipe relies on a few core techniques that maximize air circulation and moisture reduction. Follow these simple steps for perfect results every time.

The Wire Rack Method: Using a wire rack ensures air circulates around the entire wing, preventing the bottom side from becoming soggy against the pan. This is crucial for achieving an even, crispy texture.
Pat Them Dry: Moisture is the enemy of crispy skin. Use paper towels to pat the wings until completely dry before seasoning; this allows the skin to render fat effectively during baking.
Don’t Overcrowd the Pan: Arrange wings in a single layer with space between them. Overcrowding traps steam and prevents proper crisping, so use two trays if necessary.
The Baking Powder Trick: Baking powder raises the pH of the chicken skin, breaking down proteins and allowing the skin to dry out more efficiently during baking. Use aluminum-free baking powder to avoid a metallic taste.
The Two-Stage Bake: Start at a high temperature (425°F/220°C) to render fat and crisp the skin, then lower the temperature (400°F/200°C) for the glaze to set without burning. This simple technique is why this wings in the oven recipe is so successful.

How to Serve Sticky Gochujang Wings

These sticky, flavorful wings are versatile enough to serve as a high-protein snack for game day or as part of a complete family dinner. Here are a few great pairing suggestions.

Pair with Steamed Rice: The rich, sticky glaze pairs perfectly with steamed white rice to soak up the extra sauce.
Serve alongside Quick Asian-Style Slaw: A crunchy slaw made with rice vinegar dressing cuts through the richness of the wings, balancing the meal.
Make it a Finger Food Meal: Serve with side dishes like air fryer potato wedges, corn on the cob, or simple roasted broccoli for a family-friendly meal.
Garnish generously: Use fresh green onions and sesame seeds to add a fresh, vibrant contrast to the final dish.

FAQs

Can I make this wings in the oven recipe with boneless chicken?

Yes, you can. Use boneless chicken thighs or breast pieces cut into cubes. Adjust the baking time, as boneless chicken cooks faster (usually 15-20 minutes total). Be sure to coat thoroughly with the baking powder mixture.

Why did my wings come out soggy and not crispy?

Common culprits are: not thoroughly drying the wings before seasoning, overcrowding the baking sheet, or skipping the wire rack. Ensure proper spacing for airflow; moisture must be evaporated to get crispy skin.

Is Gochujang spicy for kids?

Gochujang has varying spice levels, but it is typically quite spicy. To make a family-friendly version, use a mild brand or reduce the quantity of gochujang slightly and increase the honey to balance the flavor.

Can I prepare the sauce ahead of time?

Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container. Reheat gently on the stove over low heat before tossing with the baked wings.

What if I don’t have a wire rack for my wings in the oven recipe?

If you don’t have a wire rack, line a baking sheet with parchment paper and cook the wings. Flip them halfway through baking to crisp both sides. The result won’t be as crispy as with a rack, but still delicious.

Can I freeze leftovers?

Yes, store cooled wings in an airtight container for up to 3 months. To reheat, thaw completely and bake in a 350°F (175°C) oven for 10-15 minutes to help restore crispness.

Do you have a personal tip for making these even better?

I actually like to let my wings rest on the counter for 15-20 minutes after patting them dry before seasoning; this helps the skin dry out even more for a truly crispy result. This extra step helps set up the skin before it hits the high heat.

Conclusion

This easy wings in the oven recipe proves that you don’t need a deep fryer to achieve crispy, flavorful, restaurant-quality results at home. Pin this recipe now so you can find it later for quick meal planning and family dinners.