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best crispy wings recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe creates extra-crispy chicken wings using a baking powder dry rub and oven-baking or air frying method, finished with a sweet, spicy, and savory Gochujang glaze.
Ingredients
- 3.3 lb chicken wings, separated into flats and drumettes
- 1 tbsp baking powder, aluminum-free
- 1 tbsp cornstarch
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 4 tbsp gochujang (Korean chili paste)
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 3 tbsp honey
- 2 tbsp light brown sugar, packed
- 1 tbsp minced fresh ginger
- 2 cloves minced garlic
- 1 tsp toasted sesame oil
- 1 tbsp toasted white sesame seeds
- 2 tbsp thinly sliced green onions (scallions)
Instructions
- Prepare Cooking Setup: Preheat oven to 200°C (400°F) or set air fryer to 190°C (375°F). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top (or prepare air fryer basket).
- Dry and Season Wings: Pat the chicken wings thoroughly dry with paper towels. In a large bowl, combine the baking powder, cornstarch, salt, and black pepper; mix well to create the dry rub. Add the dried wings to the bowl and toss thoroughly until each piece is evenly coated.
- Cook Wings: Arrange the seasoned wings in a single layer on the prepared wire rack or air fryer basket, ensuring space between each wing. Lightly spray or brush with vegetable oil. Bake for 45-55 minutes in the oven, flipping halfway through, or air fry for 25-30 minutes, shaking every 7-10 minutes, until golden brown and crispy (internal temperature should reach 74°C or 165°F). If necessary, increase oven temperature for the final 5-10 minutes to help crisp the skin.
- Prepare Gochujang Glaze: While the wings are cooking, prepare the glaze in a medium saucepan. Combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, minced ginger, and minced garlic; whisk well to combine.
- Simmer and Thicken Glaze: Bring the glaze mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, or until the glaze has thickened to a syrupy consistency. Remove from heat and stir in the toasted sesame oil; set aside.
- Glaze and Serve: Once the wings are cooked and crispy, transfer them to a large clean bowl. Pour the thickened gochujang glaze over the hot wings and toss gently until every wing is evenly coated. Plate immediately and garnish generously with toasted white sesame seeds and thinly sliced green onions.
Notes
To achieve maximum crispiness, it is essential to pat the chicken wings completely dry before seasoning. The combination of baking powder and cornstarch in the dry rub helps create a light, crackly skin without deep frying. For best results, arrange the wings on a wire rack to allow air circulation on all sides during cooking. Avoid adding the toasted sesame oil during the simmering phase, as high heat can destroy its delicate flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 375 g)
- Calories: 650 calories
- Sugar: 20 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 110 mg