Baked Korean Chicken Wings
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5.0
3 reviews
Excellent
Baked Korean Chicken Wings
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Crispy Baked Korean Chicken Wings are coated in the best sweet and spicy, sticky sauce made with spicy gochujang sauce, soy sauce, honey and sesame oil. Garnish them with sesame seeds and scallions!
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Ingredients
Wings
- 3 pounds chicken wings, cut into drummettes and flats
- 3 teaspoons baking powder
- 1 teaspoon Kosher salt or sea salt (you can use 2 teaspoons of salt if preferred)
Wing Sauce
- 1/4 cup Gochujan Korean red chili paste
- 3 tablespoons soy sauce
- 2 tablespoon rice wine vinegar
- 3 tablespoons honey or brown sugar
- 2 teaspoons minced garlic
- 3 teaspoons minced ginger
- 2 teaspoons roasted sesame oil
- Sesame seeds as garnish optional
Instructions
- Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Lightly spray the rack with cooking spray.
- Pat the wings dry with paper towels. Place the wings in a large mixing bowl or a resealable plastic bag and add the baking powder and salt. Toss until evenly coated.
- Place the wings on the wire rack, leaving a small space between them for air circulation. Refrigerate uncovered for 30 minutes to overnight (You can skip this step but the wings won’t be as crispy).
- Adjust the oven rack to the upper middle position and preheat the oven to 425 degrees Fahrenheit.
- Bake for 25 minutes. Flip the wings and continue to cook until crispy and golden brown, about 25 minutes, flipping once again towards the end of the cooking time.
- Meanwhile, combine the sauce ingredients in a mixing bowl large enough to hold the wings. Remove a small amount of sauce to a small bowl for dipping.
- Remove the wings from the oven and add them to the larger mixing bowl with the sauce. Toss to coat.
- Move the oven rack approximately 8-inches from broiler and broil for about 2 minutes or until desired crispiness. Remove from the oven and garnish with sesame seeds. Serve with the additional sauce for dipping.
Equipments used:
Notes
- Some brands of Gochugan are very thick. You can add a few tablespoons of water to the sauce if needed.
- Pat dry the wings very well before tossing them with the baking powder.
- Don’t skip coating the chicken with baking powder. This is key to perfect crispiness.
Nutrition Information
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Calories
336kcal
(17%)
Carbohydrates
13g
(4%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
94mg
(31%)
Sodium
595mg
(25%)
Potassium
266mg
(8%)
Fiber
0.2g
(1%)
Sugar
10g
(20%)
Vitamin A
203IU
(4%)
Vitamin C
3mg
(3%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 595mg | 25% |
| Potassium | 266mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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