Recipe
Korean-Style Chicken Wings
Sticky, crispy wings in a gochujang, soy and honey glaze with sesame and spring onions.
Ingredients
Method
15 mins prep40 mins cook55 mins total
Heat the oven to 220°C (200°C fan). Line a tray and set a rack on top if you have one.
Pat the wings dry. Toss with baking powder (if using), salt and black pepper.
Arrange in a single layer and bake for 35–45 minutes, turning once, until crisp and cooked through.
Meanwhile, simmer the glaze ingredients (gochujang, soy, honey, vinegar, sesame oil, garlic and ginger) for 2–3 minutes until glossy.
Toss the hot wings in the glaze until well coated.
Finish with spring onions and sesame seeds. Serve with lime wedges.
Notes
Crispiness: pat the wings dry and roast on a rack if you have one.
Heat: gochujang varies. Start mild and add more at the end if needed.
Serve: great with cucumber salad or edamame on the side.
About this recipe
These Korean-style wings are all about a crisp bake (or air fry) followed by a glossy, sticky glaze. The gochujang brings heat, the honey brings shine, and the soy brings the savoury depth.
Serve them with lime wedges and plenty of napkins.
