These Baked Korean Wings Are Even Better Than Fried Ones!
Categories: Food

These Baked Korean Wings Are Even Better Than Fried Ones!

If you haven’t tried making chicken wings at home, then you’re missing out. The ingredients are cheap to buy and the results are crispy, sticky and A-M-A-Z-I-N-G! Forget waiting for game day or your next party, make these now for dinner! We won’t judge you for hovering over the plate, hands and face covered in sauce (time to make use of these stunning napkins), making incoherent noises as you lick those bones clean (been there, done that). If you do decide to make them for guests, be sure to make plenty. Even if you’re serving them with other food (maybe these mini tostadas?), everyone needs at least five. One of the things that makes these wings so tasty is the addition of Gochujang to the sauce. It’s a thick, spicy, sweet and savory sauce that you’ll end up drizzling on everything! Check out these Gochujang recipes for further inspo.

Ingredients:

Baked Chicken wings adapted from Recipe Tin Eats.

Makes 40-46 wings

— 4 pounds chicken wings

— 2 Tablespoons baking powder (not baking soda!)

— 1/2 Tablespoon table salt

— ½ teaspoon ground black pepper

For the sauce:

— 3 Tablespoons Korean Gochujang sauce

— 1 Tablespoon cornstarch mixed with 1 Tablespoon cold water

— 3 Tablespoons granulated sugar

— 2 Tablespoons honey

— ¼ cup soy sauce

— 1 Tablespoon cider vinegar

— 1 clove garlic, minced

— small (1 inch) piece of ginger, minced

— 2 teaspoons sesame seeds

— small bunch scallions, chopped

Instructions:

1. Preheat the oven to 250 degrees Fahrenheit and place a metal rack on a large baking tray. Cut each wing at the joint so you have a mini wing and a drumette.

2. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine.

3. Place the wings and drumettes in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.

4. After 30 minutes, turn the oven up to 425 degrees Fahrenheit, rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

5. Place all of the sauce ingredients into a saucepan, stir and bring to a boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.

6. Place the wings in a large bowl and very carefully pour over half of the sticky sauce (be careful, it will be VERY hot). Toss to combine, then serve topped with sesame seeds, chopped spring onions and the rest of the sauce for dipping.

Preheat the oven to 250 degrees Fahrenheit and place a metal rack on a large baking tray. Cut each wing at the joint so you have a mini wing and a drumette.

Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine.

Place the wings and drumettes in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 425 degrees Fahrenheit, rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

Place all of the sauce ingredients into a saucepan, stir and bring to a boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.

Place the wings in a large bowl and very carefully pour over half of the sticky sauce (be careful, it will be VERY hot). Toss to combine, then serve topped with sesame seeds, chopped spring onions and the rest of the sauce for dipping.

Don’t forget those napkins!

Do you have a favorite wing sauce? We’d love to know. Tweet us @BritandCo!