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oven chicken wings recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This oven chicken wings recipe delivers truly crispy skin right from the oven with a rich, sticky glaze made from black garlic and gochujang. The secret is a two-stage baking method for maximum crispiness before applying the glossy glaze.
Ingredients
- 3.3 lbs chicken wings, patted very dry
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 0.25 cup gochujang (Korean chili paste)
- 3–4 cloves black garlic, mashed to a paste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh lime juice
- Toasted sesame seeds, for garnish
- Scallions, sliced, for garnish
Instructions
- Preheat Oven and Season Wings: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top. Pat the chicken wings very dry with paper towels. In a large bowl, toss the dry wings with the baking powder, sea salt, and black pepper until evenly coated. Arrange the seasoned wings in a single layer on the wire rack, ensuring they do not touch each other. Drizzle with olive oil.
- First Bake for Crispiness: Bake the wings for 45-50 minutes, flipping once halfway through, until they are deep golden brown and crispy to the touch. The goal is to render the fat and achieve maximum crispy skin.
- Prepare the Sticky Glaze: While the wings are in the oven, combine the gochujang, mashed black garlic, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and lime juice in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, for 5-7 minutes until the glaze thickens to a pourable, syrupy consistency.
- Glaze and Final Bake: Once the wings are crispy, carefully transfer them to a clean large bowl. Pour about two-thirds of the prepared glaze over the wings and toss thoroughly to coat every piece. Return the glazed wings to the wire rack on the baking sheet. Bake for another 10-15 minutes, or until the glaze is bubbling, sticky, and slightly caramelized. Watch carefully during this stage to prevent burning due to the high sugar content.
- Garnish and Serve: Transfer the hot, glossy wings to a serving platter. Drizzle the remaining glaze generously over the top. Garnish immediately with toasted sesame seeds and fresh scallions. Serve hot and sticky.
Notes
To achieve truly crispy skin, it is critical to pat the chicken wings very dry with paper towels before seasoning. Ensure you use baking powder, not baking soda, as soda will create a metallic taste. Watch carefully during the final baking step, as the high sugar content of the glaze can burn quickly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 wings
- Calories: 480 calories
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg