Fire & Ferment
Oven-Roasted Gochugaru and Doenjang-Powdered Chicken Wings with Sesame Slaw and Ssamjang Dip
55 minutes
Serves 4
AppetizerKoreanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Korean-style wings are a festival of flavor, but this version dials up the umami with doenjang powder and a double hit of chili. You'll learn to dry rub, oven-roast for shattering skin, and build a crisp sesame slaw to cool the heat.
Equipment needed
- Wire rack
- Rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a rimmed baking sheet with foil, set a wire rack on top, and coat the rack lightly with oil spray.
- 02In a large bowl, combine baking powder, kosher salt, 1/2 teaspoon black pepper, gochugaru, garlic powder, and doenjang powder. Add chicken wings and toss thoroughly until evenly coated.
- 03Arrange wings on the rack in a single layer, skin side up, with space between each piece.
- 04Roast for 40-45 minutes, flipping wings halfway through, until golden, deeply crisp, and cooked through.
- 05While wings roast, make the slaw: In a large bowl, whisk together rice vinegar, sesame oil, sugar, mayo, and remaining 1 teaspoon black pepper until smooth.
- 06Add shredded cabbage, carrot, and half the scallions. Toss to combine and refrigerate until ready to serve.
- 07For the ssamjang dip: In a small bowl, mix ssamjang, honey, and water until smooth.
- 08When wings are done, transfer them to a clean bowl. Sprinkle with toasted sesame seeds and remaining scallions. Toss gently.
- 09Serve wings hot, piled on a platter with the crisp sesame slaw and ssamjang dip on the side.
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