Baked Korean Chicken Wings

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Korean food has been expanding its presence around the world, all thanks to the influence of the K-pop music and K-drama. This cuisine is notable for creating a harmony of flavors and is slowly capturing the palates of food connoisseurs across the globe! Today, I am sharing one of the most beloved and popular Korean recipes that is Korean Chicken Wings.

Crispy and crunchy chicken wings that are coated in sticky, spicy and sweet gochujang sauce. While the traditional chicken wings are deep fried to get that addictively crunchy crust, I opted for a healthier version where the wings are baked and yet are so addictive!
What is Gochujang sauce?

Gochujang is a fermented Korean chilli paste, which is widely used in Korean cooking. It has a deep red colour and has perfectly balanced sweet, savory and spicy flavors. You can find it in the Asian aisle of the supermarkets, or can get it online. However if you do not find it, you can use Sriracha sauce instead.
How do I make Baked Chicken Wings crispy??

Even though the chicken wings are not deep fried, they still have the same crispiness as their fried counterparts, thanks to the magic ingredient BAKING POWDER. Coating the wings with a sprinkle of baking powder gives them the guaranteed crunchiness that everyone looks for in chicken wings.
If you’re looking for finger foods for the game night, these wings are always a winner, just like my Lemon Pepper Chicken Wings , Buffalo Chicken Wings and BBQ Cauliflower Wings

Make these for your game night, and watch the whole batch disappear right before your eyes in a matter of minutes!

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Baked Korean Chicken Wings Baked Korean Chicken Wings
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4
Calories per serving: 530kcal




Ingredients:
    For the Chicken Wings
  • 1 kg chicken wings, flats and drumettes
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

    • For the Gochujang sauce
  • 3 tablespoons gochujang paste
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 4 tablespoons water
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon sesame oil

    • For garnishing
  • White sesame seeds
  • Chopped scallions


    • Instructions:
    1. Pat the chicken wings dry with paper towels to remove excess moisture.
    2. In a small bowl, combine the salt, the baking powder , the black pepper and the garlic powder.
    3. Sprinkle the baking powder mixture over the chicken wings and toss to coat until all of them are evenly coated.
    4. Preheat oven to 230 degrees Celsius. Line a baking sheet with foil and top with a baking rack. Lightly spray rack with nonstick cooking spray.
    5. Transfer the wings, skin side up (leaving plenty of space between them to ensure they cook evenly) on the baking sheet and bake them for 30 minutes, then flip your wings and return them to the oven for an additional 15-20 minutes.
    6. While the wings are baking, make the Korean sauce. Add gochujang sauce, soy sauce, honey, sesame oil, the minced ginger and water to a small sauce pan and bring it to a boil over medium high heat.
    7. Let the sauce simmer until it thickens. Be sure to stir it occasionally so that it doesn't stick to the bottom of the pan.Once the sauce has reduced, remove from the heat and set aside.
    8. Once your wings are done, remove them from the oven and toss in the prepared sauce to coat.
    9. Garnish with a sprinkle of sesame seeds and chopped green scallions and serve immediately.

Comments

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