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hot chicken wings recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: General
Description
These hot chicken wings use a simple baking powder trick to create crispy skin without deep frying, then they are tossed in a glossy, balanced Korean-inspired gochujang sauce.
Ingredients
- 1 kg (2.2 lbs) Chicken Wings, separated into flats and drumettes and patted dry
- 10 g (2 teaspoons) Baking Powder, aluminum-free
- 5 g (1 teaspoon) Fine Sea Salt
- 2 g (0.5 teaspoon) Freshly Ground Black Pepper
- 75 g (0.25 cup) Gochujang (Korean Chili Paste)
- 60 ml (0.25 cup) Pure Maple Syrup
- 45 ml (3 tablespoons) Alcohol-Free Soy Sauce or Tamari
- 30 ml (2 tablespoons) Rice Vinegar (seasoned or unseasoned)
- 15 g (1 tablespoon) Minced Garlic (about 3 fresh cloves)
- 5 g (1 teaspoon) Grated Fresh Ginger
- 15 ml (1 tablespoon) Toasted Sesame Oil
- 30 ml (2 tablespoons) Water or Vegetable Broth
- 5 g (1 tablespoon) Toasted Sesame Seeds, for garnish
- 10 g (2 tablespoons) Thinly Sliced Green Onions (Scallions), for garnish
Instructions
- Preheat Oven and Prepare Sheet: Preheat your oven to 200°C (400°F). Line a large baking sheet with foil and place an oven-safe wire rack over the baking sheet.
- Season Wings for Maximum Crispiness: In a large bowl, combine the very dry chicken wings with the baking powder, fine sea salt, and black pepper. Toss vigorously until all wings are evenly coated.
- Arrange and Bake the Wings: Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring space between each wing for proper air circulation. Bake for 45-55 minutes, flipping halfway through, until they are golden brown, crispy, and cooked through (internal temperature of 74°C or 165°F). If needed, increase the temperature to 220°C (425°F) for the last 10 minutes to finish crisping.
- Prepare the Glossy Gochujang Glaze: While the wings are baking, prepare the glaze by whisking together the gochujang, maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and water in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat.
- Cook and Thicken Glaze: Continue to cook the glaze for 5-7 minutes, stirring occasionally, until it has thickened slightly and developed a glossy consistency. Remove from heat and set aside to cool slightly.
- Toss the Hot Wings in the Sauce: Once the wings are baked and crispy, immediately transfer them to a large clean bowl. Pour the warm Gochujang Maple Glaze over the hot wings and toss thoroughly with tongs until every wing is evenly coated.
- Garnish and Serve Immediately: Arrange the glistening wings on a serving platter. Drizzle any remaining glaze over the wings for extra flavor, and garnish generously with toasted sesame seeds and thinly sliced green onions.
Notes
To achieve truly crispy skin, ensure the wings are completely dry before seasoning. Use aluminum-free baking powder to prevent a metallic aftertaste. For best results, arrange wings in a single layer on a wire rack to allow air circulation and prevent steaming. If wings aren’t crisping quickly, increase oven temperature to 425°F (220°C) for the last 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 2 wings
- Calories: 350 calories
- Sugar: 15 g
- Sodium: 1175 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg