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crispy baked wings recipe
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This recipe produces perfectly crispy baked chicken wings with a glistening gochujang honey glaze, mimicking deep-fried texture using a baking powder trick.
Ingredients
- 1.5 kg (3.3 lb) chicken wings, cut into drumettes and flats, wing tips discarded
- 15 g (1 tablespoon) aluminum-free baking powder
- 5 g (1 teaspoon) fine sea salt
- 2.5 ml (0.5 teaspoon) freshly ground black pepper
- 15 ml (1 tablespoon) vegetable oil, plus extra for the pan
- 60 ml (0.25 cup) gochujang (Korean chili paste)
- 60 ml (0.25 cup) honey
- 45 ml (3 tablespoons) naturally brewed soy sauce
- 30 ml (2 tablespoons) unseasoned rice vinegar
- 15 g (1 tablespoon) minced fresh garlic
- 10 g (2 teaspoons) grated fresh ginger
- 5 ml (1 teaspoon) toasted sesame oil
- 15 g (1 tablespoon) toasted sesame seeds, plus extra for garnish
- 15 g (1 tablespoon) finely sliced spring onion greens, for garnish
Instructions
- Prep the Oven and Wings: Preheat oven to 200°C (400°F). Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with vegetable oil. Pat the chicken wings thoroughly dry with paper towels. In a large bowl, toss the dried wings with baking powder, salt, pepper, and 1 tablespoon oil until every piece is evenly coated.
- Bake for Initial Crisp: Arrange the seasoned wings in a single layer on the wire rack, ensuring no pieces are touching. Bake at 200°C (400°F) for 25 minutes to render fat and start crisping the skin.
- Finish Baking and Glaze Preparation: Flip the wings and continue baking for another 20-30 minutes until deeply golden brown and very crispy. The internal temperature should reach 74°C (165°F). While the wings bake, prepare the glaze: whisk gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil in a small saucepan over medium heat. Bring to a simmer, reduce heat to low, and cook for 3-5 minutes until the glaze thickens slightly. Stir in 1 tablespoon of sesame seeds.
- Toss and Serve: Once the wings are fully cooked, transfer them to a large, clean bowl. Pour the warm Gochujang Honey Glaze over the hot wings and toss gently to coat every piece. Serve immediately, garnished generously with extra toasted sesame seeds and finely sliced spring onion greens.
Notes
To achieve maximum crispiness, thoroughly pat the wings dry before seasoning; moisture is the enemy of crispiness. If the wings still appear soft after 40 minutes of baking, increase the oven temperature to 220°C (425°F) for the last 5-10 minutes to help them crisp up quickly. Use aluminum-free baking powder to avoid a metallic taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 250 g)
- Calories: 450 calories
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 100 mg