Gochujang Chicken Wings Recipe

Introduction

Gochujang chicken wings are a deliciously sticky and spicy treat perfect for sharing or enjoying as a flavorful snack. Crispy on the outside and glazed with a rich, sweet, and tangy sauce, these wings bring a taste of Korean-inspired heat to your table.

Ingredients

• 1 kg chicken wings
• 3 tbsp baking powder
• 1 tsp garlic granules
• 2 tbsp vegetable oil, plus extra for brushing
• 1 tbsp Sichuan peppercorns
• 1-2 garlic cloves, crushed
• 10g fresh ginger, grated
• 1 tbsp gochujang
• 2½ tbsp honey
• 1 tbsp soy sauce
• 2 tbsp rice vinegar

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 8. Cut the chicken wings in half at the joints and discard the tips if still attached. Pat the wings dry with kitchen paper.
2. Step 2: In a bowl, toss the wings with baking powder, garlic granules, 1 tsp salt, and ¼ tsp ground black pepper until evenly coated.
3. Step 3: Place a wire rack over a foil-lined roasting tray and brush the rack lightly with vegetable oil to prevent sticking. Arrange the wings skin-side up on the rack, spacing them apart so they don’t overlap.
4. Step 4: Bake the wings for 1 hour, turning them over every 20 minutes to ensure even crisping.
5. Step 5: While the wings bake, crush the Sichuan peppercorns with a pestle and mortar. Toast them in a dry frying pan over medium heat for 2 minutes, then transfer to a bowl and set aside.
6. Step 6: Return the frying pan to medium heat and add 2 tbsp vegetable oil. Fry the crushed garlic and grated ginger for 2 minutes until the garlic softens.
7. Step 7: Stir in the gochujang, honey, and soy sauce. Cook for 2 minutes, stirring frequently, until the sauce thickens slightly.
8. Step 8: Mix in the toasted peppercorns, rice vinegar, and 2 tbsp water (or enough to loosen the sauce). Set the sauce aside until the wings are done.
9. Step 9: Once cooked, toss the wings in the sauce until well coated.
10. Step 10: Transfer the wings to a serving platter and serve immediately with plenty of napkins.

Tips & Variations

• For extra crispy wings, make sure to pat them very dry before coating with baking powder.
• If you prefer less heat, reduce the gochujang quantity or substitute with a mild chili paste.
• Serve with sliced green onions or sesame seeds for added texture and flavor.
• Use chicken drumettes instead of wings if you prefer meatier bites.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for 10-15 minutes to maintain crispiness. Avoid microwaving as it can make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the sauce up to a day in advance and refrigerate it. Warm it gently before tossing with the cooked wings.

What can I substitute for Sichuan peppercorns?

If you can’t find Sichuan peppercorns, you can omit them or replace with a pinch of ground black pepper and a small amount of finely grated lemon zest for a different but pleasant flavor.