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crispy chicken wings recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe produces exceptionally crispy oven-baked chicken wings by using a baking powder coating and a two-stage cooking process, finished with a sticky, sweet, and spicy gochujang honey glaze.
Ingredients
- 1.5 kg chicken wings, cut into drumettes and flats
- 15 g aluminum-free baking powder
- 30 g cornstarch
- 5 g fine sea salt
- 2.5 g freshly ground black pepper
- 60 ml neutral vegetable oil, plus extra for greasing
- 80 g gochujang (Korean chili paste)
- 60 ml honey
- 45 ml low-sodium soy sauce
- 15 ml apple cider vinegar
- 15 g fresh ginger, grated
- 10 g garlic, minced (2 cloves)
- 5 ml toasted sesame oil
- 10 g toasted sesame seeds, for garnish
- 15 g green onions, sliced, for garnish
Instructions
- Prep Oven and Wings: Preheat oven to 400°F (200°C). Prepare a baking sheet by lining it with foil and placing an oiled wire rack on top. Pat the chicken wings completely dry with paper towels.
- Coat Wings with Dry Rub: In a separate bowl, combine the baking powder, cornstarch, salt, and pepper. Sprinkle the dry rub over the dried chicken wings and toss thoroughly until every piece is lightly coated.
- First Bake for Crisping: Arrange the coated wings in a single layer on the prepared wire rack, ensuring no pieces touch. Bake for 30 minutes, allowing the skin to begin crisping and fat to render.
- Prepare Glaze: While the wings bake, whisk together the gochujang, honey, soy sauce, apple cider vinegar, grated ginger, minced garlic, and toasted sesame oil in a medium bowl until smooth.
- Glaze Wings: Remove the partially cooked wings from the oven and transfer them to the mixing bowl. Pour the prepared gochujang honey glaze over the wings and toss gently until they are evenly coated in the sticky sauce.
- Final Bake and Finish: Return the glazed wings to the wire rack in a single layer. Increase the oven temperature to 425°F (220°C) and bake for another 20-25 minutes, or until the glaze is beautifully caramelized and sticky. Garnish with sesame seeds and green onions before serving hot.
Notes
To achieve a truly shatteringly crispy skin, ensure the wings are completely dry before coating. For best results, allow the seasoned wings to dry uncovered in the refrigerator for up to 12 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 950 kcal
- Sugar: 30 g
- Sodium: 650 mg
- Fat: 60 g
- Saturated Fat: 18 g
- Unsaturated Fat: 42 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 75 g
- Cholesterol: 300 mg