Wing Dynasty
Oven-Roasted Chicken Wings Lacquered with Gochujang Soy Glaze
55 minutes
Serves 4
AppetizerKoreanDairy-freeNut-freeShellfish-free
Herb's take
Korean flavors, crispy wings, and sticky-sweet heat , this is finger food with a PhD in glaze technology. You’ll master the art of oven roasting for shatteringly crisp skin and learn the pivotal moment to brush on a gochujang glaze for max shine and flavor.
Equipment needed
- Wire rack
- Rimmed baking sheet
- Small saucepan
- Basting brush
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack inside. Pat the chicken wings very dry with paper towels.
- 02In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
- 03Arrange the wings in a single layer on the rack, skin side up. Roast for 20 minutes.
- 04Flip the wings and roast for another 15 minutes, then flip back to skin side up and roast 10–15 minutes more, until deeply golden and crisp.
- 05While the wings roast, heat neutral oil in a small saucepan over medium heat. Add the minced garlic and grated ginger, stirring just until fragrant but not browned, about 30 seconds.
- 06Add gochujang, soy sauce, rice syrup, and toasted sesame oil. Simmer, stirring, for 2–3 minutes until glossy and slightly thickened. Remove from heat and stir in rice vinegar.
- 07Transfer the crisped wings to a clean large bowl. Pour half the glaze over the wings and toss thoroughly to coat.
- 08Return glazed wings to the rack and roast for 5 minutes to set the glaze.
- 09Transfer wings to a serving platter. Brush with remaining glaze, then sprinkle immediately with toasted sesame seeds and sliced scallions.
- 10Serve hot and sticky, with plenty of napkins.
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