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gochujang wings
Appetizer

Oven-Baked Gochujang Wings

These crispy oven-baked gochujang wings are the perfect blend of sweet, spicy, and tangy with a jalapeño ranch.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 servings

Ingredients

Wings

  • 2 lbs. chicken wings
  • 1/3 cup corn starch
  • 3/4 teaspoon baking powder
  • 1 tablespoon gochugaru
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

Gochujang Sauce

  • 3 tablespoons gochujang
  • 1/3 cup honey
  • 2/3 cup soy sauce
  • 2 teaspoons freshly grated ginger
  • 3 garlic cloves, grated
  • 2 tablespoons mirin
  • 1 teaspoon gochugaru
  • 2 teaspoons sesame seeds

Jalapeño Ranch

  • 1 large jalapeño
  • 2/3 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/3 cup chopped cilantro
  • kosher salt, to taste
  • cracked black pepper, to taste

Instructions

  • Preheat an oven to 450 F. Line a baking sheet with parchment paper and set aside.
  • Start by patting the wings very dry with paper towels. Transfer them to a bowl and toss with the cornstarch, baking powder, gochugaru, salt, and olive oil until well-coated. Spread in an even layer on the prepared baking sheet.
  • Bake the wings for 25-30 minutes, flipping the wings once, until golden and crispy.
  • While the wings cook, combine the glaze ingredients in a small sauce pan and bring to a simmer. Cook for 5 minutes, until slightly thickened. Cool slightly.
  • Toss the crispy wings in the sauce and return them to the baking sheet. Bake for 5 minutes and serve with the jalapeño ranch.

Jalapeño Ranch

  • Char a jalapeño over an open flame until blackened. You can also use a kitchen torch, or an oven broiler.
  • Remove the stem from the jalapeño and combine all the ingredients in a blender. Blend until smooth and season to taste with salt and pepper.