Crispy Oven Baked Gochujang Wings
These crispy oven baked chicken wings will satisfy your crunchy cravings. Plus we’ll make an easy sweet and spicy gochujang sauce to dresss our wings in!
Ingredients
1 pounds Chicken Wings
1/2 tbsps Diamond Crystal Kosher Salt
1 tsps Granulated Garlic
1 tsps Onion Powder
1 tsps Baking Powder
1/2 tsps Freshly Cracked Black Pepper
1/2 tbsps Ginger, Grated
3 clove Garlic, Minced
1/2 cups Gochujang
3 tbsps Brown Sugar
1 tbsps Rice Vinegar
2 tbsps Soy Sauce or Tamari
1 tbsps Honey
1/2 tbsps Mirin
1 1⁄2 tbsps Neutral Oil
1 1⁄2 tbsps Sesame Seeds
1/2 bunch Green Onions, Greens and Whites Separated, Thinly Sliced
Preparation
1. Pat chicken wings dry and toss in salt. Place chicken wings on an oiled baking sheet and pop them in the refrigerator uncovered for 30 minutes and up to 24 hours to dry out.
2. Preheat oven to 450 F on the Bake setting or 425 F on the Convection Bake setting.
3. Remove chicken wings from the fridge and pat dry once more. Toss in granulated garlic, onion powder, ground ginger, baking powder, black pepper and a glug of neutral oil.
4. Arrange seasoned chicken wings on a greased wire rack. Bake for 40 minutes, flipping halfway through.
5. In the meantime, make your gochujang sauce. In a wok over medium heat, add a glug of neutral oil then minced garlic, ginger, and whites of the green onion. Stir until fragrant, about 1 minute. Add in gochujang, brown sugar, rice vinegar, soy sauce or tamari, and mirin. Cook, stirring often until the sauce has thickened and the flavors come together about 5 minutes.
6. Toss crispy oven-baked chicken wings in sauce. Garnish with toasted sesame seeds and thinly sliced green onion.
7. GRUB!
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