I have been baking/ oven frying chicken wings, which is so finger-licking. Well, you can fry, but I just find it getting my kitchen too messy, and oily and my family didn’t really feel a significant difference as the goodness lies in the sauce. Dang!
So we’ll need a wire rack for this that can be brushed with some oil just so that the chicken doesn’t get too stuck to it and it’s easy to get it out of the rack. Also, we’ll be adding baking powder to the chicken wings which results in a crispier texture than without it. Just a small amount but it makes all the difference.
Korean chicken wings
1 kg chicken wings (skin on and separate the winglet from the meaty wing, just so its smaller pieces and they bake fast and evenly )
1 tbsp baking powder
1 tsp salt (or to taste)
1 tbsp corn flour
1 tbsp oil
For the sauce
1/3 cup soy sauce
1/3 cup sugar
2 tbsp apple cider vinegar
1 tbsp Korean gochujang paste
1/2 tsp chilly powder
1 tsp hot mustard sauce
3 garlic cloves, finely grated
4 large dried chillies, broken up
1 tsp sesame oil
1 tsp sesame seeds
1 tbsp chopped spring onions
Preheat oven to 180C. Place a layer of baking paper on a baking sheet and place a wire rack over it. Brush the rack with oil lightly.
Place the wings in a large bowl and add the baking powder, salt, cornflour, and oil and mix well. Then place each piece on the rack in one single layer. Now bake in the middle rack of the oven.
Bake for 40-45 minutes until lightly golden, crisp and tender. Start checking on the chicken from around 25 minutes and flip the pieces halfway through (you don’t have to flip if you have a broiler/grill).
Place the ingredients for the sauce in a saucepan and let it simmer for 6-8 minutes. Keep aside.
When the chicken is cooked, remove the pieces into a large bowl using tongs and pour half the sauce over it. Now toss the sauce and the wings together and add more or all of it depending on how sauce you like it. You can also serve some of the sauce in a small bowl on the side. Drizzle a teaspoon of sesame oil and sesame seeds over the chicken and sprinkle the chopped spring onions. Plate it and serve hot.
*Check notes at the bottom 🙂
*You can make this with regular pieces of chicken, the cooking time will vary. So keep that in mind.
Using skin-on chicken keeps the meat tender and juicy.
*You can replace the gochujang with any other chilly sauce, however, gochujang is what gives it the distinct taste.
*The wire rack helps in getting the chicken pieces crispy as there will be airflow throughout the pieces of the chicken. If you have an air fryer you can use that. But you will have to do it in batches.
*If you don’t have a wire rack just place it on a baking sheet lined with baking paper and bake until golden. The taste lies in the sauce ideally 🙂