Description
These crispy sweet and spicy chicken wings are oven-baked to perfection and tossed in a sticky, flavorful sauce made with honey, gochujang, and garlic. Perfect for game day or a flavorful appetizer.
Ingredients
- 1 kg chicken wings
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp baking powder
- 1 tbsp oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp water
Instructions
- Preheat your oven to 220°C (425°F). Line a baking tray with foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels.
- In a bowl, toss wings with salt, pepper, baking powder, and oil until evenly coated.
- Arrange wings on the wire rack in a single layer and bake for 40-45 minutes, flipping halfway through, until crispy and golden.
- While wings bake, prepare the sauce. Melt butter in a pan over medium heat.
- Add minced garlic and sauté for a minute until fragrant.
- Stir in soy sauce, honey, gochujang, ketchup, brown sugar, rice vinegar, and water. Simmer until the sauce thickens slightly.
- Once wings are cooked, toss them in the sauce until evenly coated.
- Serve hot with your favorite sides or as an appetizer.
Notes
- Make sure wings are very dry before baking for maximum crispiness.
- You can adjust the spice level by reducing or increasing the gochujang.
- For extra crispy wings, let them rest on a wire rack for a few minutes before tossing in the sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 14g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 105mg
