Gochujang Sticky Oven-Baked Chicken Wings
Crackly oven-baked wings tossed in a sweet, spicy gochujang glaze and finished with sesame. No fryer needed.
Raw materials
Wings need to be fully thawed and dry for the skin to crisp.
Ingredients
Method
Baking powder dries the skin so it blisters and crisps in the oven.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Dry hard
Pat the wings very dry with paper towels. Toss with the baking powder, salt and pepper.
- 03Bake
Lay the wings on a rack over a tray. Bake at 220 °C for 40 minutes, turning once, until deep golden and crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 04Make the glaze
Warm the gochujang, honey, soy sauce, vinegar, garlic and sesame oil in a small pan for 2 minutes until it loosens.
- 05Toss
Toss the hot wings in the glaze. Return to the oven for 3 minutes so it sets and turns sticky.
- 06Finish
Scatter sesame seeds and spring onion. Serve with pickled radish or cucumber.
Questions
What is gochujang?+
A Korean fermented chilli paste that is sweet, salty and spicy. Look for it in the Asian aisle or online.
Can I use an air fryer?+
Yes. Air fry at 200 °C for 25 minutes, turning halfway, then toss in the glaze.