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oven baked wings recipe
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A recipe for extra crispy oven-baked chicken wings using cornstarch to achieve a crunchy skin, coated in a sticky Gochujang honey glaze that balances sweet, savory, and spicy flavors.
Ingredients
- 1.5 kg chicken wings (about 3.3 lbs), separated into drumettes and flats
- 2 tablespoons vegetable oil
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 0.5 cup Gochujang (Korean chili paste)
- 0.25 cup honey (or maple syrup)
- 3 tablespoons soy sauce (or Tamari)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 green onions (scallions), thinly sliced
Instructions
- Preheat Oven and Prepare Rack: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, then place an oven-safe wire rack on top.
- Season and Coat Wings: In a large bowl, combine the very dry chicken wings with vegetable oil, salt, black pepper, and garlic powder; toss until evenly coated. Sprinkle the cornstarch over the wings and toss again until each piece is lightly coated.
- First Bake for Crispy Skin: Arrange the seasoned wings in a single layer on the wire rack, making sure none of the pieces are touching. Bake for 45-55 minutes, flipping them halfway through (at about 25 minutes) to ensure even cooking and browning.
- Prepare the Sticky Gochujang Glaze: While the wings bake, prepare the glaze: In a small saucepan, combine the Gochujang, honey, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk well to combine and bring to a gentle simmer over medium-low heat, stirring occasionally for 3-5 minutes until slightly thickened. Remove from heat.
- Glaze and Second Bake: Remove the crispy wings from the oven and transfer the hot wings to a clean large bowl. Pour about two-thirds of the prepared Gochujang Honey Glaze over the wings and toss gently until every wing is thoroughly coated. Return the glazed wings to the wire rack on the baking sheet, maintaining a single layer, and bake for an additional 10-15 minutes.
- Final Caramelization and Serving: Bake until the glaze is bubbling, caramelized, and sticky; turn the wings halfway through this second bake. Remove from the oven and let the wings rest for 5 minutes before serving. Garnish generously with toasted sesame seeds and sliced green onions.
Notes
To achieve truly crispy wings, ensure the chicken is completely dry before adding any ingredients. The wire rack setup is crucial for air circulation. Avoid overcrowding the rack, as this creates steam and prevents crisping. Adjust the amount of gochujang for desired heat level. Do not over-reduce the glaze or it may become too thick to coat the wings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 250 g
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg