FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
best baked chicken wings recipe
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe creates crispy, restaurant-quality baked chicken wings using a baking powder trick and finished with a sticky, spicy-sweet gochujang honey glaze.
Ingredients
- 1.5 kg (3.3 lbs) chicken wings, cut into drumettes and flats, wing tips removed
- 15 g (1 tbsp) aluminum-free baking powder
- 5 g (1 tsp) fine sea salt
- 2 g (0.5 tsp) freshly ground black pepper
- 15 mL (1 tbsp) olive oil
- 60 mL (0.25 cup) gochujang (Korean chili paste)
- 80 mL (0.33 cup) honey
- 45 mL (3 tbsp) low-sodium soy sauce
- 15 mL (1 tbsp) rice vinegar
- 15 mL (1 tbsp) toasted sesame oil
- 10 g (2 cloves) minced garlic
- 5 g (1 tsp) grated fresh ginger
- 5 g (1 tbsp) toasted sesame seeds
- 15 g (2 medium) fresh scallions, thinly sliced
Instructions
- Preheat Oven and Prepare Rack: Preheat oven to 220°C (425°F) with a rack in the upper-middle position. Line a large baking sheet with parchment paper and place an oven-safe wire rack on top.
- Season the Wings: Pat the chicken wings very dry with paper towels, then transfer to a large bowl. Add the baking powder, salt, pepper, and olive oil, tossing thoroughly until all wings are evenly coated.
- First Bake (Crisping Stage): Arrange the seasoned wings in a single layer on the wire rack, ensuring good spacing. Bake for 45-55 minutes, flipping them halfway through, until golden brown and crispy on the outside.
- Prepare the Glaze: While the wings bake, combine gochujang, honey, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a medium saucepan. Heat over medium-low heat, stirring constantly, until it begins to simmer and slightly thickens (about 5-7 minutes). Remove from heat.
- Glaze and Second Bake (Caramelization Stage): Once wings are cooked, transfer them to a clean large bowl. Pour about two-thirds of the prepared glaze over the hot wings and toss gently until thoroughly coated. Return the glazed wings to the wire rack and bake for an additional 8-10 minutes, or until the glaze is caramelized and sticky.
- Final Presentation: Remove the wings from the oven and let them rest for 5 minutes. Transfer to a serving platter, drizzle with the remaining one-third of the warm glaze, and sprinkle with toasted sesame seeds and fresh scallions before serving.
Notes
To achieve truly crispy results, ensure the chicken wings are completely dry before seasoning, and use a wire rack during baking to promote air circulation. Watch the wings closely during the final glazing step to prevent the honey from burning.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 375 g)
- Calories: 850 calories
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 60 g
- Cholesterol: 200 mg