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oven baked chicken wings recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This recipe delivers extra crispy oven-baked chicken wings without deep frying, featuring a coating secret for crunchy skin and finished with a sweet, spicy, and savory gochujang glaze.
Ingredients
- 2.6 lb chicken wings
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup halal-friendly gochujang
- 0.25 cup pure maple syrup
- 3 tablespoons alcohol-free soy sauce
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 teaspoons toasted sesame oil
- 1 teaspoon toasted white sesame seeds
- 2 tablespoons fresh green onions, thinly sliced
Instructions
- Prep Oven and Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top for air circulation.
- Season Chicken Wings: Pat the chicken wings thoroughly dry with paper towels; this is essential for crispiness. In a large bowl, toss the dried wings with olive oil, cornstarch, sea salt, and black pepper, ensuring every piece is evenly coated.
- Bake Wings until Golden: Arrange the seasoned wings in a single layer on the wire rack without touching each other. Bake for 40-45 minutes, flipping them halfway through to ensure even browning and crispiness.
- Prepare Sticky Glaze: While the wings are baking, combine gochujang, maple syrup, soy sauce, lime juice, minced garlic, grated ginger, and sesame oil in a medium heatproof bowl. Whisk until smooth.
- Glaze and Caramelize Wings: Remove the wings from the oven. Increase oven temperature to 425°F (220°C). Carefully transfer the hot, crispy wings to the bowl of prepared glaze and toss gently until every piece is coated. Return the glazed wings to the wire rack in a single layer and bake for another 10-15 minutes, or until the glaze is bubbling, reduced, and beautifully caramelized.
- Garnish and Serve: Immediately transfer the sticky wings to a platter. Drizzle any remaining glaze over them and garnish generously with toasted white sesame seeds and thinly sliced fresh green onions before serving.
Notes
For best results, pat wings thoroughly dry and consider letting them sit uncovered in the fridge for a few hours or overnight. Ensure cornstarch is evenly distributed before baking, and flip wings halfway through baking for even crispiness. Watch closely during the final glazing step to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (~200g)
- Calories: 780 calories
- Sugar: 13 g
- Sodium: 510 mg
- Fat: 53 g
- Saturated Fat: 16 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 60 g
- Cholesterol: 160 mg