Crispy Baked Gochujang Glazed Chicken Wings Step-by-step instructions

Before you start

Before starting, heat the oven to 425°F (220°C) and line a baking sheet with foil. Place a wire rack on top—this is crucial for crisping the wings from all sides.

Pat the wings dry with paper towels, then set out all the glaze ingredients so they're ready to go. The glaze comes together quickly, so having everything measured and nearby makes the process smooth.

Instructions

Season and Bake

1. 1Prep and Season the Wings
   Heat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings dry with paper towels, making sure they are very dry. In a large bowl, toss the wings with the baking powder and salt until every piece is evenly coated.
   Look for The wings should look dusty with the baking powder mixture.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Drying the wings thoroughly is key for crispy skin.
2. 2Bake the Wings
   Arrange the wings in a single layer on the wire rack, leaving space between each piece. Bake for 40 minutes, flipping halfway through, until the skin is deeply golden and very crispy.
   Look for The skin should be crackling and browned.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not skip the wire rack—it allows air to circulate and crisps the bottom.

After this phase, the wings should be deeply browned and the skin should feel dry and crackly to the touch. The kitchen will smell of roasted chicken, and the wings should look like they've been fried, not baked. They should easily lift off the rack without sticking.

Glaze and Toss

3. 3Make the Glaze
   While the wings bake, combine the gochujang, honey, brown sugar, soy sauce, garlic, ginger, rice vinegar, and sesame oil in a wok or large skillet. Simmer over medium heat, stirring frequently, until the glaze thickens and becomes syrupy, about 5 minutes.
   Look for The glaze should coat the back of a spoon.
   Tip Keep the heat moderate to avoid burning the sugar.
4. 4Toss Wings in Glaze
   When the wings are done, carefully transfer them directly into the wok with the bubbling glaze. Toss rapidly with tongs to coat every piece thoroughly, making sure the glaze clings to the crispy skin.
   Look for Each wing should be glossy and coated with the sticky glaze.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Work quickly so the wings stay crisp.

The glaze should be thick, glossy, and bubbling, with a deep red color. When the wings are tossed in, they should become evenly coated, with the glaze sticking to every surface. The wings should look sticky and shiny, and the aroma of gochujang and honey should fill the air.

Garnish and Serve

5. 5Garnish and Serve
   Transfer the glazed wings to a serving platter. Immediately shower with crushed peanuts and toasted sesame seeds. Serve hot, pulling the wings apart with sticky fingers.
   Look for The peanuts and sesame should stick to the glaze.
   Tip Garnish right before serving to keep the crunch.

The finished wings should be glistening with glaze, with visible bits of peanuts and sesame clinging to the surface.

The wings should be sticky to the touch, and when pulled apart, the meat should be juicy and tender. The crunch of the skin and the pop of the nuts should be audible.

Common mistakes

One common mistake is not drying the wings thoroughly, which prevents the baking powder from working effectively. Another is overcrowding the baking sheet, which steams the wings instead of crisping them.

Also, avoid letting the glaze bubble too vigorously, as it can burn and turn bitter. Finally, don't skip the wire rack—it's essential for even air circulation.

How to tell it’s done

The wings are done when the skin is deeply golden and crispy, and the internal temperature reaches 165°F (74°C) in the thickest part of the meat.

The glaze should be thick and syrupy, clinging to the wings without dripping off. Tossed wings should be glossy and sticky, and the peanuts and sesame should stick to the glaze, adding a satisfying crunch.

• Poultry: 165°F (74°C) in the thickest part