Description
This recipe yields crispy oven-baked wings without deep frying, using a savory dry rub and a sticky, sweet-heat gochujang honey garlic glaze. It’s a crowd-pleaser and far simpler than you think to pull off.
Ingredients
Scale
- 1.5 kg (3.3 lbs) chicken wings, patted dry
- 30 g (1/4 cup) cornstarch
- 5 g (1 tsp) fine sea salt
- 2 g (1/2 tsp) freshly ground black pepper
- 3 g (1 tsp) garlic powder
- 3 g (1 tsp) onion powder
- 80 ml (1/3 cup) gochujang (Korean chili paste)
- 60 ml (1/4 cup) honey
- 60 ml (1/4 cup) soy sauce (or tamari)
- 30 ml (2 tbsp) rice vinegar
- 15 g (1 tbsp) minced fresh garlic
- 10 g (1 tbsp) grated fresh ginger
- 15 ml (1 tbsp) toasted sesame oil
- 120 ml (1/2 cup) neutral cooking oil
- 100 g (about 3–4 large) shallots, thinly sliced
- 15 g (1/4 cup) fresh cilantro, chopped
Instructions
- Prep Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top.
- Season Wings with Dry Rub: Pat the chicken wings completely dry with paper towels. In a large bowl, toss the dried wings with cornstarch, salt, black pepper, garlic powder, and onion powder until they are evenly coated.
- Arrange and Bake Wings: Place the seasoned wings on the wire rack in a single layer, ensuring they do not touch to prevent steaming. Bake for 45-55 minutes, flipping them halfway through, until they are golden brown and crispy.
- Make Gochujang Glaze: While the wings bake, combine the gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan. Bring to a gentle simmer over medium-low heat and whisk constantly for 3-5 minutes until the sauce thickens slightly and becomes glossy.
- Fry Shallot Garnish: Heat the neutral cooking oil in a small saucepan over medium heat until shimmering. Add the thinly sliced shallots and fry for 5-8 minutes, stirring occasionally, until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain and sprinkle with a pinch of salt.
- Glaze and Serve: Once the wings are fully cooked, transfer them to a large clean bowl. Pour about two-thirds of the warm glaze over the hot wings and toss gently to coat thoroughly. Arrange the glazed wings on a platter, drizzle with the remaining glaze, and garnish with crispy shallots and fresh chopped cilantro.
Notes
To achieve extra crispy skin, pat the wings thoroughly dry before seasoning and consider storing them uncovered in the fridge for a few hours. The gochujang glaze can be made up to three days in advance. Reheat leftovers in the oven for best results; avoid microwaving as it makes the skin soggy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 15 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: oven baked, crispy wings, gochujang, korean, spicy, appetizer, chicken wings, dry rub, sticky glaze, game day