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crispy wings recipe
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A recipe for extra crispy baked chicken wings featuring a fiery gochujang honey glaze. The secret to the crispy texture without deep frying is a baking powder coating before baking.
Ingredients
- 2.5 lbs chicken wings, cut into drumettes and flats, wingtips removed
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon fine sea salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons neutral cooking oil (canola, sunflower, or grapeseed)
- 0.25 cup gochujang (Korean chili paste)
- 0.25 cup honey
- 2 tablespoons naturally brewed soy sauce
- 1 tablespoon rice vinegar (alcohol-free)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons sesame oil
- 1 tablespoon toasted white sesame seeds, for garnish
- 2 green onions (scallions), thinly sliced, for garnish
Instructions
- Prepare Wings: Pat the chicken wings extremely dry with paper towels or let them air-dry in the fridge for an hour. In a large mixing bowl, toss the dried wings with baking powder, salt, and black pepper until every piece is evenly coated.
- Arrange for Baking: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top. Arrange the seasoned wings in a single layer on the wire rack, ensuring ample space between each wing to allow hot air to circulate freely for maximum crisping.
- Bake Until Crispy: Bake for 45-55 minutes, flipping the wings halfway through at the 25-minute mark. The wings should be golden brown, shrunken slightly, and very crispy to the touch when done. Ensure internal temperature reaches 165°F (74°C).
- Prepare Glaze: While wings bake, prepare the glaze. In a small saucepan, combine gochujang, honey, naturally brewed soy sauce, alcohol-free rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk continuously to combine the thick gochujang paste with the liquid ingredients thoroughly.
- Simmer Glaze: Bring the glaze mixture to a gentle simmer over medium-low heat, stirring frequently. Continue to simmer for 5-7 minutes, or until the glaze thickens slightly and becomes glossy. Do not boil rapidly; low heat prevents scorching.
- Toss Wings in Glaze: Once wings are crispy, carefully transfer them to a large clean bowl. Pour the prepared gochujang honey glaze over the hot wings. Toss gently but thoroughly until all wings are evenly coated in the rich, glossy sauce. Garnish immediately with toasted white sesame seeds and green onions before serving on a platter.
Notes
To achieve a truly crispy texture, pat the chicken wings extremely dry before applying the baking powder. Use aluminum-free baking powder to avoid any bitter aftertaste. Do not overcrowd the baking sheet; leave space between the wings for hot air circulation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 wings (175 g)
- Calories: 450 calories
- Sugar: 9 g
- Sodium: 660 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 35 mg