These wings are like Korean style BBQ wings. You will love how deliciously spicy and flavourful the gochujang makes them… Not too spicy, just a little bit of heat. This recipe can be easily doubled to serve at a party or halved to make less. Ella will be living off-campus in September and is looking forward to making these in her toaster oven.
Even though the wings don’t get as crispy as when they are deep-fried, this recipe gets a pretty good crisp being oven baked and the flavour is definitely there! To get them crispier, use an air fryer. The instructions are included below.
Corn syrup can be substituted with brown sugar.
Makes 2-3 servings
Ingredients
2 pounds chicken wings, separated, tips removed
2 teaspoons kosher salt
½ teaspoon fresh ground pepper
¼ cup potato starch
2 tablespoons avocado oil
Roasted sesame seeds (garnish)
For the sauce
1 tablespoon avocado oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons mirin
2 tablespoons gochujang
2 tablespoons corn syrup or honey
Instructions
- Preheat oven to 400℉.
- Pat dry the chicken wings. In a large mixing bowl, combine the chicken wings with salt and pepper. Add potato starch and toss well until the chicken wings are evenly coated with a dusting of starch. Add more potato starch, if necessary.
- Arrange the chicken wings on a parchment paper lined sheet pan, skin side down. Baste or spray wings liberally with cooking oil.
- Bake in a preheated oven for 20 minutes. Flip the wings over and bake for another 20 minutes. Turn off the heat and the wings can be left in the oven for another 15-30 minutes This will make the wings even crispier.
- If using an air fryer, preheat the air fryer to 400℉ and place some of the chicken wings in the basket. Do not overcrowd. Baste or spray liberally with cooking oil. Cook for 15-20 minutes until desired crispiness, stirring once midway. You may need to do this in multiple batches. Keep the cooked wings warm by placing them in a warm oven.
- Meanwhile, make the sauce. In a wok or a small saucepan on low heat add cooking oil, garlic and ginger. Sauté for about a minute until fragrant. Add remaining sauce ingredients and bring to a low simmer. Turn off the heat.
- If using a wok, add the cooked wings and toss. Otherwise, place the cooked wings in a large mixing bowl. Pour the sauce over the wings and toss.
- Serve on a platter and garnish with sesame seeds.
Gochujang Chicken Wings
Ingredients
- 2 pounds chicken wings separated, tips removed
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground pepper
- ¼ cup potato starch
- 2 tablespoons avocado oil
- Roasted sesame seeds garnish
For the sauce
- 1 tablespoon avocado oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons gochujang
- 2 tablespoons corn syrup or honey
Instructions
- Preheat oven to 400℉.
- Pat dry the chicken wings. In a large mixing bowl, combine the chicken wings with salt and pepper. Add potato starch and toss well until the chicken wings are evenly coated with a dusting of starch. Add more potato starch, if necessary.
- Arrange the chicken wings on a parchment paper lined sheet pan, skin side down. Baste or spray wings liberally with cooking oil.
- Bake in a preheated oven for 20 minutes. Flip the wings over and bake for another 20 minutes. Turn off the heat and the wings can be left in the oven for another 15-30 minutes This will make the wings even crispier.
- If using an air fryer, preheat the air fryer to 400℉ and place some of the chicken wings in the basket. Do not overcrowd. Baste or spray liberally with cooking oil. Cook for 15-20 minutes until desired crispiness, stirring once midway. You may need to do this in multiple batches. Keep the cooked wings warm by placing them in a warm oven.
- Meanwhile, make the sauce. In a wok or a small saucepan on low heat add cooking oil, garlic and ginger. Sauté for about a minute until fragrant. Add remaining sauce ingredients and bring to a low simmer. Turn off the heat.
- If using a wok, add the cooked wings and toss. Otherwise, place the cooked wings in a large mixing bowl. Pour the sauce over the wings and toss.
- Serve on a platter and garnish with sesame seeds.