These wings are baked without sauce first, which gives the skin time to crisp. While they are in the oven, the gochujang, ketchup, and honey cook together for just two minutes. Tossing the wings at the end keeps the sauce on the outside instead of turning the skin soft.
Why the Sauce Goes on After Baking
Honey and ketchup can burn before the chicken is cooked. Baking the wings on a rack first avoids that problem. The finished wings need only a thin coating of sauce; any extra can be served on the side.
Crispy Oven-Baked Honey Gochujang Chicken Wings
Oven-baked chicken wings tossed in a honey gochujang ketchup sauce after the skin is crisp. Allergens: soy and sesame; check sauce labels.
Keep raw chicken chilled, prevent cross-contamination, cook to 74°C (165°F), and refrigerate leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 700 g (1.5 lb) separated chicken wing flats and drumettes
- 8 g (0.28 oz / 2 tsp) aluminum-free baking powder, not baking soda
- 1.5 g (1/4 tsp) fine salt
- 1 g (about 1/4 tsp) ground black pepper
- 30 g (1.1 oz / about 1 1/2 tbsp) gochujang
- 25 g (0.9 oz / about 1 1/2 tbsp) ketchup
- 30 g (1.1 oz / about 1 1/2 tbsp) honey
- 10 ml (2 tsp) regular soy sauce
- 10 ml (2 tsp) rice vinegar
- 15 ml (1 tbsp) water
- 5 g (0.18 oz / 1 clove) garlic, minced
- 3 g (0.1 oz / 1/2 tsp) fresh ginger, finely grated
- 2.5 ml (1/2 tsp) toasted sesame oil
- 5 g (0.18 oz / about 2 tsp) toasted sesame seeds
- 15 g (0.5 oz / about 1/3 cup) thinly sliced scallion
- 150 g (5.3 oz / about 1 small) cucumber, cut into sticks, optional
Step-by-Step Instructions
Step 1: Heat the oven and dry the wings: Heat the oven to 220°C (425°F). Set a wire rack inside a rimmed baking sheet. Pat every wing dry with paper towels, including around the joints; surface moisture prevents the skin from crisping.
Step 2: Season the wings: Mix the baking powder, salt, and black pepper. Sprinkle it over the wings and toss until only a thin, even coating remains. Arrange the wings skin-side up on the rack with space between them. Baking powder is required here; do not substitute baking soda.
Step 3: Bake until crisp: Bake for 20 minutes, turn each wing, and continue baking for 20–25 minutes. The skin should be browned and crisp, and the thickest wing should reach at least 74°C (165°F). Leave the wings on the rack while you make the sauce.
Step 4: Combine the sauce: In a small saucepan, combine the gochujang, ketchup, honey, soy sauce, rice vinegar, water, garlic, and ginger. Whisk until no lumps of gochujang remain. The ketchup should soften the sharp edge of the gochujang, not become the main flavor.
Step 5: Simmer briefly: Bring the sauce to a gentle simmer over medium-low heat and cook for about 2 minutes, stirring often. When a spatula drawn across the pan leaves a line that closes slowly, remove the pan from the heat. Stir in the sesame oil.
Step 6: Coat the wings: Put the hot baked wings in a large bowl. Pour over about three-quarters of the sauce and toss briefly with tongs. Add only as much of the remaining sauce as needed for a thin, even coating; too much will soften the crisp skin.
Step 7: Set the coating: For a slightly firmer glaze, return the coated wings to the rack and bake for 2 minutes. Watch closely because the honey and ketchup can scorch. Skip this step if you prefer a softer, saucier coating.
Step 8: Garnish and serve: Transfer the wings to a platter and sprinkle with sesame seeds and scallion. Serve immediately with optional cucumber sticks. Keep any extra sauce separate rather than pouring it over the platter.
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💡 A Few Useful Swaps
- Honey: Use maple syrup in the same amount; the glaze will be slightly thinner.
- Chicken wings: Drumsticks work but need a longer cooking time; rely on internal temperature.
- Ketchup: Use an unsweetened ketchup if you prefer a less sweet sauce.
🍽️ What Goes Well With It
- Serve with Korean smacked cucumber salad to cool the sweet heat.
- For a mild side, try silken tofu and shrimp steamed egg. Cold barley tea also works well.
❓ Frequently Asked Questions (FAQ)
Q: Can I use baking soda instead of baking powder?
No. Baking soda is much stronger and can leave a bitter, metallic taste. Use aluminum-free baking powder for the thin drying coating.
Q: Why add ketchup to the sauce?
A small amount of ketchup adds acidity and body, helping the honey and gochujang form a smoother glaze. It should not taste like plain ketchup.
Q: Can I make the wings in an air fryer?
Yes. Cook in a single layer at 200°C (400°F), turning halfway, until crisp and 74°C (165°F) inside. Work in batches and sauce the wings afterward.
Q: How do I store leftovers?
Refrigerate within 2 hours and use within 3 days. Reheat on a rack in a hot oven or air fryer; a microwave will soften the skin.
Serving Tip: Sauce the wings only when everyone is ready to eat so the skin stays crisp.
🏷️ Recipe Keywords & Dietary Tags: #Gochujang Chicken Wings #Honey Gochujang #Korean Wings #Oven Baked Wings #Game Day Food
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