Name: Oven-Crisped Gochujang Sesame Wings (Standard)
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Korean Fusion
Ingredients: 2 lbs Chicken wings, split; 1 tbsp Baking powder (aluminum free); 1 tsp Kosher salt; 3 tbsp Gochujang paste; 1 tbsp Soy sauce; 1 tbsp Honey; 1 tbsp Rice vinegar; 1 tsp Toasted sesame seeds

Recipe tier

A straightforward method using baking powder and a simple gochujang glaze for reliable, crispy results at home.

Total 1h 15m

Serves 4 servings

Steps 4

Ingredients 8

Soundtrack the cook

Soul kitchen · 91 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 21m Cook 54m Plate 5m Reset 10m

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Chicken
2 lbs 900 g Chicken wings, split
1 tbsp 15 g Baking powder (aluminum free)
1 tsp 6 g Kosher salt
Sauce
3 tbsp 45 g Gochujang paste
1 tbsp 15 mL Soy sauce
1 tbsp 15 mL Honey
1 tbsp 15 mL Rice vinegar
1 tsp 3 g Toasted sesame seeds

Equipment

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Instructions

🎙️ Cook with voice coach

Pat wings dry with paper towels, toss in a bowl with baking powder and salt until evenly coated, then arrange on a wire rack set over a rimmed baking sheet.
Bake at 425°F (220°C) for 45 minutes, rotating the pan halfway, until the skin is deeply browned and rendered.
While wings bake, whisk together all Sauce ingredients in a small saucepan over low heat until the mixture is smooth and slightly bubbling.
Toss the hot, crisp wings in the warm glaze until coated, ensuring the sauce thickens into a glossy finish on the skin.