Crispy Baked Honey-Lime Gochujang Wings

The first time I made crispy baked chicken wings was when I visited my best fried at uni, since I’ve only made them with her. The last time we made them together was right before she moved to NY. We were having korean night and made the most delicious gochujang sesame glaze for the wings.

I can’t remember what exactly went in the glaze, but instead I’ve create a sweet, zesty & savoury gochujang based sauce. They taste so good, and are so easy to munch on.

Serves: 2-4

prep/cooking time: 1h 45-overnight

Ingredients

10-12 (850-1kg) Chicken wings

1 tbsp baking powder

1 tsp salt

1/2 tsp sugar

40g butter

2 tbsp gochujang

1 tbsp honey

1 tsp rice vinegar

1/4 tsp lime zest

Method

1. If your wings still have the wing tip attached, cut it off. Discard the wing tips or keep to make chicken stock.

2. Place the chicken wings into a bowl, along with the baking powder, salt and sugar. Toss together until everything is evenly coated. Place the wings onto a wire rack in 1 even layer and let it rest 1 hour minimum, or overnight in the fridge. If you don’t have a wire rack, place them onto a parchment lined plate in 1 layer.

3. After resting, turn the oven on to 220°C fan. Place the chicken wings on a parchment lined baking tray or a baking tray with an oiled rack. Separate the wings nicely so that they are not touching and bake them on the bottom shelf of your oven for 20 minutes.

4. After 20 minutes, transfer the baking tray to the top shelf and bake fo another 20 mins, you can turn the chicken wings over at this point.

5. Meanwhile, in a small pot, add the butter, gochujang and honey. Let the butter melt, turn the heat off, add the rice vinegar and stir the mixture together.

6. When the wings are cooked, add them to a bowl, pour the sauce all over and toss together until all the wings are evenly coated. Serve the wings with a sprinkle of lime zest and some lime wedges. Serve hot.