Oven Baked Wings Recipe

I’ve tried a lot of methods over the years, and a really good, truly crispy oven baked wings recipe is a weeknight game-changer for my family. This method achieves exactly that, delivering a perfect crunch thanks to one simple ingredient: cornstarch. The secret lies in creating a dry, seasoned crust that bakes up beautifully in a hot oven, transforming simple wings into something special. These oven baked wings are then coated in a rich, sticky Gochujang honey glaze that balances sweet, savory, and spicy notes perfectly. It’s an easy dinner idea and a total crowd-pleaser for game day or a fun family meal.

Ingredients

• Chicken Wings
  1.5 kg (about 3.3 lbs) of chicken wings, separated into drumettes and flats.
  Ensure the wings are completely patted dry with paper towels; excess moisture is the enemy of crispy skin.
• Coating and Seasoning
  2 tablespoons (30 mL) vegetable oil, for adhering the dry ingredients and promoting browning.
  1 teaspoon (5 mL) fine sea salt, 0.5 teaspoon (2.5 mL) freshly ground black pepper, and 1 teaspoon (5 mL) garlic powder for a simple but flavorful base.
  2 tablespoons (30 mL) cornstarch; this is the key to creating a crispy skin in the oven without deep frying.
• Gochujang Honey Glaze Base
  0.5 cup (120 mL) Gochujang (Korean chili paste) for a complex, spicy-sweet heat (note: adjust amount for less heat).
  0.25 cup (60 mL) honey for natural sweetness and creating a sticky texture during baking (can substitute with maple syrup if that’s what you have in the pantry).
  3 tablespoons (45 mL) naturally brewed soy sauce to add umami depth and saltiness (use Tamari for a gluten-free option).
• Glaze Aromatics and Finishers
  2 tablespoons (30 mL) rice vinegar for balancing the sweet and salty flavors with acidity.
  1 tablespoon (15 mL) sesame oil for a nutty aroma and rich mouthfeel.
  1 tablespoon (15 mL) fresh ginger, grated, and 2 cloves garlic, minced, for aromatic punch.
• Garnish
  1 tablespoon (15 mL) toasted sesame seeds for crunch and presentation.
  2 green onions (scallions), thinly sliced, for fresh color and a mild onion bite.

Instructions

1. Preheat and Prepare the Rack
   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper, then place an oven-safe wire rack on top.
   The wire rack setup is crucial for allowing air to circulate around the wings, ensuring crispy skin on all sides.
2. Season and Coat the 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; the cornstarch forms a hard crust that crisps up beautifully in the heat.
   Arrange the seasoned wings in a single layer on the wire rack, making sure none of the pieces are touching; overcrowding will create steam and prevent crisping.
3. First Bake: Achieve Crispy Skin
   Bake the wings for 45-55 minutes, flipping them halfway through (at about 25 minutes) to ensure even cooking and browning.
   The wings are ready when they are golden brown, cooked through, and have rendered most of their fat, with visibly crispy skin.
4. 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 all ingredients; bring the mixture to a gentle simmer over medium-low heat, stirring occasionally for 3-5 minutes.
   Remove from heat once the glaze slightly thickens and becomes fragrant; do not over-reduce or it may become too thick to coat the wings easily.
5. 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.
6. Final Caramelization and Serving
   Bake until the glaze is bubbling, caramelized, and sticky; turn the wings halfway through this second bake to ensure even coating and shine.
   Remove from the oven and let the wings rest for 5 minutes before serving to allow the glaze to set.
   Garnish generously with toasted sesame seeds and sliced green onions, and serve while still hot. This high-protein snack from an oven baked wings recipe is best enjoyed immediately.

Mastering the Crispy Skin (No Fryer Required)

The biggest challenge of an oven baked wings recipe is achieving truly crispy skin without deep frying. This oven baked wings recipe is different; here’s how this method guarantees success:

• Pat Them Dry: Moisture turns skin soggy. Before seasoning, pat the wings thoroughly with paper towels until they feel completely dry to the touch.
• Use the Cornstarch: Cornstarch creates a light, dry coating that absorbs moisture and hardens during baking, forming a crispy shell. This is a game-changer compared to just baking with oil.
• Use a Wire Rack: Baking wings directly on a sheet pan means the bottom side steams in its own fat. A wire rack lifts the wings, allowing hot air to circulate underneath, ensuring both sides crisp evenly.

Adjusting the Gochujang Glaze for Your Family

The Gochujang provides a mild to moderate heat. If you’re serving this oven baked wings recipe to a family with mixed spice tolerance, here are easy adjustments:

• Reduce the Heat: For less spice, start with half the amount of Gochujang (0.25 cup) and increase the honey and soy sauce by 1 tablespoon each to maintain balance.
• Split Batch: If you have adventurous and cautious eaters, divide the baked wings into two bowls before glazing. Glaze one batch with the full spicy glaze and a second batch with a modified, milder glaze.
• Substitute Gochujang: For a completely non-spicy version, substitute Gochujang with ketchup and increase the soy sauce slightly; you lose the distinct Korean flavor, but keep the sweet/savory profile.

FAQs about Oven Baked Wings

Can I use frozen wings?

Yes, but ensure they are completely thawed and then pat them extra dry before applying the cornstarch coating. If there is ice or moisture, the skin will not crisp properly.

What sides go best with these wings?

The strong flavor profile pairs well with simple, contrasting sides like steamed white rice, a side salad, cucumber kimchi, or quick-pickled radishes.

Where can I buy Gochujang?

Gochujang (Korean chili paste) is now widely available in the international or Asian food section of most major grocery stores. Look for a red rectangular tub with Korean text. When making these oven baked wings recipe, I find organic ingredients make a difference in the final flavor.

How can I make these wings ahead of time?

You can pre-bake the wings fully until crispy. Store them in an airtight container in the fridge for up to 3 days, making this a great option for meal prep recipes. Reheat on the wire rack in a 180°C (350°F) oven or an air fryer to crisp them back up before glazing.

My glaze isn’t thickening. What did I do wrong?

Make sure you brought the glaze to a gentle simmer for at least 3 minutes; this activates the sugars in the honey and helps reduce the liquid. If it’s still thin after simmering, you can add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) to the simmering glaze. I always keep a small amount of cornstarch mixed with water nearby when making glazes, just in case.

Is there a gluten-free option?

Yes, to make this oven baked wings recipe gluten-free, substitute the soy sauce for Tamari or a gluten-free soy sauce alternative. All other ingredients are typically gluten-free.

Conclusion

This oven baked wings recipe delivers on the promise of crispy skin and incredible flavor without the fuss of deep frying. Save this recipe now for quick meals and family dinners!

oven baked wings recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Samantha Hayes
• Total Time: 75 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

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

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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