FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
oven wings recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe achieves perfectly crispy chicken wings without deep frying, using a two-stage baking method. The wings are coated in a vibrant gochujang-maple glaze, balancing sweet, spicy, and savory flavors, perfect for game day or dinner.
Ingredients
- 1.5 kg chicken wings, patted dry
- 2 tablespoons light olive oil
- 1 teaspoon fine sea salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup gochujang
- 0.25 cup pure maple syrup
- 2 tablespoons unseasoned rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
- 2 tablespoons green onions, thinly sliced, for garnish
Instructions
- Prepare Baking Station: Preheat oven to 400°F (200°C). Prepare a wire rack over a foil-lined baking sheet.
- Season Wings: Toss the thoroughly dried chicken wings with olive oil, sea salt, and black pepper until evenly coated.
- Crisp Wings: Arrange wings on the rack in a single layer and bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
- Prepare Gochujang Glaze: While wings bake, whisk gochujang, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil in a bowl until smooth.
- Coat Wings: Remove crispy wings from the oven, transfer them to a clean bowl, and toss thoroughly with the prepared glaze.
- Caramelize Glaze: Increase oven temperature to 425°F (220°C). Return glazed wings to the rack and bake for another 10-15 minutes until the glaze is sticky and caramelized.
- Rest and Garnish: Let the wings rest for 5 minutes, then sprinkle with toasted sesame seeds and sliced green onions before serving.
Notes
To achieve extra crispy skin, pat the wings thoroughly dry and consider refrigerating them uncovered on the wire rack for 30-60 minutes before seasoning. The two-stage baking process, with an initial high temperature for crisping followed by a higher temperature for caramelization, prevents the glaze from burning prematurely. You can prepare the glaze up to 3 days in advance and store it in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg