Korean 45 min

Gochujang Chicken Wings

Name: Gochujang Chicken Wings
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 lbs chicken wings, split; 1 tablespoon baking powder; 2 tablespoons gochujang paste; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; Salt and black pepper to taste; Sesame seeds and green onions for garnish

spicyhigh-proteingluten-free

Ingredientsfor 2

440

Cal

42g

Protein

12g

Carbs

26g

Fat

13 lbs chicken wings, split
21 tablespoon baking powder
32 tablespoons gochujang paste
42 tablespoons soy sauce
51 tablespoon honey
61 tablespoon sesame oil
71 tablespoon rice vinegar
83 cloves garlic, minced
91 teaspoon fresh ginger, grated
10Salt and black pepper to taste
11Sesame seeds and green onions for garnish

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Instructions

1
Pat wings completely dry and toss with baking powder, salt, and pepper. Arrange on a wire rack over a baking sheet. Refrigerate uncovered for at least 1 hour to dry out the skin.
2
Bake at 250°F for 30 minutes to render fat, then increase to 425°F and bake 35–40 minutes, flipping once, until the skin is shatteringly crispy.
3
While wings bake, whisk gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger into a smooth, glossy sauce. Taste — it should be spicy, sweet, and savory.
4
Toss hot crispy wings in the gochujang sauce until well coated. Spread back on the rack and bake 3–4 more minutes to let the sauce set and caramelize slightly. Garnish with sesame seeds and green onions.