Oven-Baked Korean-Style Chicken Wings with Gochujang Honey Glaze (45-Minute)
Crisp-edged wings with a lacquered, sweet-spicy finish and pops of toasted sesame and bright scallion make these a crowd-pleasing snack or weeknight dinner. Baking with a light coating of baking powder and cornstarch gives the skin a satisfyingly crackly texture without deep-frying.
Use mild or spicy red chili paste depending on heat preference, and swap honey for maple syrup for a vegan option when using plant-based wings. For extra crunch, double-bake the wings: roast once, rest briefly, then roast again at high heat before glazing. Store leftover glaze separately and reheat wings briefly under the broiler to refresh the coating.
Serve these wings with crisp cucumber slices, quick-pickled carrots, or a simple cabbage slaw to cut the richness. They’re perfect for game-day spreads, casual dinner parties, or meal prep—make the glaze ahead and warm it up when the wings are ready.
How to Make It
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1
Preheat the oven to 220°C (430°F). Line a rimmed baking sheet with foil and set a wire rack on top.
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2
Pat the wings dry with paper towels. Combine baking powder, cornstarch, salt, and black pepper in a large bowl.
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3
Toss the wings in the dry mixture until evenly coated. Add neutral oil and toss again to coat the skins.
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4
Arrange wings in a single layer on the wire rack, leaving space between pieces. Roast on the top oven rack for 25 minutes.
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5
Flip the wings and continue roasting for 5–8 minutes until golden and the skin is crisp.
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6
While the wings roast, make the glaze: finely mince the garlic and grate the ginger. In a small saucepan over low heat, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Warm until glossy and just bubbling, about 3–4 minutes. Remove from heat.
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7
Transfer the hot wings to a large bowl. Pour about three-quarters of the glaze over the wings and toss gently to coat evenly.
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8
Return coated wings to the rack and broil on high for 1–2 minutes to set the glaze, watching closely to avoid burning. Remove from oven.
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9
Brush remaining glaze over the wings for an extra sticky finish. Sprinkle with toasted sesame seeds and sliced scallions before serving.
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10
Reheat leftovers by warming under a hot broiler for 2–3 minutes or in a hot skillet to refresh crispness; store wings and glaze separately for best results.
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