Description

This recipe features baked chicken wings coated in a crispy baking powder mixture, then tossed in a sweet and spicy Gochujang honey-lime glaze and finished with melted Monterey Jack cheese.

Ingredients

Scale

1.5 kg (3.3 lbs) fresh chicken wing sections
5 g (1 tsp) aluminum-free baking powder
5 g (1 tsp) fine sea salt
2 g (0.5 tsp) freshly ground black pepper
15 ml (1 tbsp) olive oil
80 g (0.25 cup) Gochujang (Korean chili paste)
60 ml (0.25 cup) honey
45 ml (3 tbsp) fresh lime juice
30 ml (2 tbsp) white rice vinegar
15 ml (1 tbsp) soy sauce
15 g (1 tbsp) minced garlic
5 g (1 tsp) grated fresh ginger
150 g (1.5 cups) shredded Monterey Jack cheese
15 g (0.25 cup) fresh cilantro, chopped
Lime wedges, for serving

Instructions

Preheat Oven and Prepare Rack: Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper and place a wire rack on top. Lightly brush or spray the rack with oil.
Coat Wings for Crispiness: In a large mixing bowl, thoroughly combine the patted dry chicken wings with the olive oil, baking powder, salt, and black pepper, ensuring every piece is evenly coated.
Bake Wings First Cycle: Arrange the coated wings on the prepared wire rack in a single layer. Bake for 30 minutes, then flip each wing. Continue baking for another 20-25 minutes, or until crispy and golden brown.
Prepare Gochujang Glaze: While the wings are baking, whisk together the Gochujang, honey, lime juice, rice vinegar, soy sauce, minced garlic, and grated ginger in a small saucepan over medium heat. Simmer for 5-7 minutes until slightly thickened.
Glaze and Top Wings with Cheese: Remove the wings from the oven. Transfer to a clean bowl and toss with about two-thirds of the warm glaze. Arrange the glazed wings back on the baking sheet and sprinkle with the shredded Monterey Jack cheese.
Final Bake and Broil: Place the wings back in the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly. For extra char, broil for 1-2 minutes, watching closely.
Serve and Garnish: Transfer the hot wings to a platter. Drizzle with the reserved glaze, garnish with fresh chopped cilantro, and serve immediately with lime wedges on the side.

Notes

Ensure wings are patted very dry before seasoning to achieve maximum crispiness. Do not substitute baking soda for baking powder. If necessary for dietary restrictions, check Gochujang label for alcohol content. Serve with lime wedges for added zest. Store leftovers tightly sealed in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Korean-American Fusion

Nutrition

Serving Size: 4-5 wings (approx. 375 g)
Calories: 650 calories
Sugar: 25 g
Sodium: 1200 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 60 g
Cholesterol: 110 mg

Keywords: easy recipe, baked chicken wings, Gochujang glaze, sweet spicy savory, Monterey jack cheese, game day food, crispy wings, Korean-inspired, weeknight meal