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chicken wings in oven recipe
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Crispy oven-baked chicken wings coated in a sticky and sweet gochujang-maple glaze, achieving a restaurant-quality finish without deep frying.
Ingredients
Scale
- 3.3 lbs fresh chicken wings, separated into drumettes and flats
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp gochujang (Korean chili paste)
- 4 tbsp maple syrup
- 3 tbsp coconut aminos (or tamari/low-sodium soy sauce)
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tsp toasted sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp toasted white sesame seeds, for garnish
- 2 stalks green onions (scallions), thinly sliced, for garnish
Instructions
- Preheat Oven and Prepare Wings: Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Thoroughly pat the chicken wings dry with paper towels. In a large mixing bowl, toss the dried wings with olive oil and the dry seasoning blend (garlic powder, onion powder, smoked paprika, sea salt, black pepper) until evenly coated.
- First Bake for Crispy Skin: Arrange the seasoned chicken wings in a single layer on the prepared baking sheet, ensuring space between each piece. Bake for 45-50 minutes, flipping halfway through to ensure even browning on all sides. The wings should be golden brown and fully cooked through with a firm texture.
- Prepare the Sticky Glaze: While the wings bake, prepare the gochujang-maple glaze in a small saucepan over medium heat. Combine the gochujang, maple syrup, coconut aminos, apple cider vinegar, grated ginger, minced garlic, and toasted sesame oil; bring to a gentle simmer. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering glaze, whisking continuously until it thickens to a glossy, syrupy consistency (1-2 minutes).
- Glaze and Caramelize: Remove the wings from the oven after the first bake and increase the oven temperature to 425°F (220°C). Transfer the hot wings to a clean bowl and toss immediately with about half of the prepared gochujang-maple glaze until coated. Arrange the glazed wings back on the baking sheet and bake for another 8-10 minutes, or until the glaze has caramelized and developed a shiny, bubbly finish.
- Final Toss and Serve: Remove the caramelized wings from the oven. For extra gloss, transfer them back to the clean bowl and toss with the remaining glaze. Plate immediately and garnish generously with toasted sesame seeds and sliced green onions for presentation and texture.
Notes
Pat the wings thoroughly dry before seasoning for maximum crispiness. For extra gloss and flavor, toss the wings with extra glaze after the high-heat bake. If the glaze thickens while waiting, add a splash of water and reheat gently to return it to a syrupy texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Korean Fusion
Nutrition
- Serving Size: 1 serving (approx. 5-6 pieces)
- Calories: 400 calories
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg