Description
These Gochujang chicken wings are irresistibly crispy on the outside and glazed with a spicy, sweet, and tangy Korean-inspired sauce. Baked to perfection with a crunchy skin thanks to baking powder, then tossed in a flavorful gochujang, honey, and soy sauce mixture infused with toasted Sichuan peppercorns, garlic, and ginger. Perfect for a party snack or a delicious appetizer.
Ingredients
Scale
Chicken Wings
- 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
Sauce
- 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)
Instructions
- Prepare the Chicken Wings: Preheat the oven to 220°C (200°C fan)/Gas 8. Cut the chicken wings in half at the joints and discard the tips if attached. Pat the wings dry thoroughly using kitchen paper. In a bowl, toss the wings with baking powder, garlic granules, salt, and ground black pepper until evenly coated.
- Arrange and Bake Wings: Set a wire rack over a foil-lined roasting tray and brush the rack with vegetable oil to prevent sticking. Place the wings skin-side up on the rack, making sure they don’t overlap. Bake in the oven for 1 hour, turning the wings over every 20 minutes to ensure even crisping.
- Toast Sichuan Peppercorns: Crush the Sichuan peppercorns using a pestle and mortar. Heat a large frying pan over medium heat and toast the crushed peppercorns for 2 minutes. Remove them from the pan and set aside in a bowl.
- Make the Gochujang Sauce: Return the frying pan to medium heat, add 2 tablespoons of vegetable oil, then fry the crushed garlic and grated ginger for 2 minutes until the garlic softens. Add gochujang, honey, and soy sauce, stirring continuously for 2 minutes until the sauce thickens slightly. Stir in the toasted peppercorns, rice vinegar, and 2 tablespoons of water (or more as needed to loosen the sauce). Remove from heat and set aside.
- Toss the Wings with Sauce: Once the chicken wings are fully cooked and crispy, transfer them into the bowl with the prepared sauce. Toss well until the wings are evenly coated with the spicy-sweet glaze.
- Serve: Transfer the sauced wings to a large serving platter and serve immediately. Provide plenty of napkins, as these wings are deliciously sticky and flavorful.
Notes
- Baking powder helps to create a super crispy skin without frying.
- Be sure to pat the wings dry—excess moisture prevents crispiness.
- You can adjust the amount of gochujang based on your preferred spice level.
- If you don’t have Sichuan peppercorns, you can substitute with a pinch of black peppercorns for a milder flavor.
- Make sure to space wings apart on the rack to prevent steaming and achieve the crispiest results.
- Leftover wings can be reheated in the oven at 180°C for about 10 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Gochujang chicken wings, Korean chicken wings, spicy chicken wings, baked chicken wings, crispy chicken wings, gochujang sauce
