Name: Gochujang Chicken Wings Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 1 kg chicken wings; 3 tbsp baking powder; 1 tsp garlic granules; 1 tsp salt; ¼ tsp ground black pepper; vegetable oil, for brushing and 2 tbsp for frying; 1 tbsp Sichuan peppercorns; 1-2 garlic cloves, crushed; 10g fresh ginger, grated; 1 tbsp gochujang; 2½ tbsp honey; 1 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp water (or enough to loosen the sauce)

Introduction

Gochujang chicken wings offer a perfect balance of spicy, sweet, and savory flavors with a crispy skin that’s irresistible. This recipe combines traditional Korean chili paste with aromatic spices to create wings your whole family will love. It’s a delicious twist on a classic favorite that’s ideal for snacking or entertaining.

A light green rectangular plate holds a large pile of golden-brown chicken wings coated in a shiny, spicy red-orange sauce with visible chili flakes scattered on top. Three chicken wings are being held by three different hands: one woman's hand on the right wearing a ring with green nail polish, another woman's hand at the bottom with white nail polish, and one hand on the left without polish. The scene is set on a white marbled surface with two glasses of clear sparkling drinks each with a lime wedge, and a pink plate with a red and white checkered napkin partially visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 220°C (200°C fan)/gas mark 8. Cut the chicken wings in half at the joints and discard the tips if they are still attached. Pat the wings dry thoroughly with kitchen paper.

Step 2: Toss the wings in a bowl with baking powder, garlic granules, 1 teaspoon salt, and ¼ teaspoon ground black pepper, ensuring they are evenly coated.

Step 3: Set a wire rack over a foil-lined roasting tray and brush the rack with a little vegetable oil to prevent sticking. Arrange the wings skin-side up on the rack with some space between them.

Step 4: Bake the wings for 1 hour, turning them over every 20 minutes to ensure even crisping.

Step 5: While the wings bake, crush the Sichuan peppercorns using a pestle and mortar. Toast them in a dry frying pan over medium heat for 2 minutes, then transfer to a bowl and set aside.

Step 6: In the same frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the crushed garlic and grated ginger and fry for 2 minutes until softened.

Step 7: Stir in gochujang, honey, and soy sauce. Cook for 2 minutes, stirring continuously, until the sauce thickens slightly.

Step 8: Add the toasted peppercorns, rice vinegar, and 2 tablespoons of water (or enough to loosen the sauce). Stir to combine and remove from heat.

Step 9: When the wings are cooked, add them to the sauce and toss well to coat evenly.

Step 10: Transfer the coated wings to a large serving platter and serve immediately with plenty of napkins.

Tips & Variations

For extra crunch, make sure the wings are completely dry before coating with baking powder.

If you prefer less heat, reduce the amount of gochujang or substitute with a milder chili paste.

Add a squeeze of fresh lime juice to the sauce before serving for a zesty kick.

Try garnishing with chopped spring onions or sesame seeds for added texture and flavor.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, you can use frozen wings but make sure to thaw them completely and pat them dry before proceeding to ensure crispiness.

What can I substitute for gochujang if I can’t find it?

If gochujang is unavailable, try mixing a combination of miso paste and chili flakes or a spicy chili garlic sauce to approximate the flavor, though the taste will be slightly different.