Ingredients
Wings:
- 1 teaspoon avocado oil
- 3 pounds party wings, patted very dry
- 5 teaspoons baking powder
- 2 teaspoons garlic powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
Sauce:
- 1 tablespoon avocado oil
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼ cup coconut aminos
- 3 tablespoons gochujang paste
- 2 tablespoons honey
- 2 tablespoons chicken stock
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon rice vinegar
- ¼ teaspoon kosher salt
Garnish:
- 2 tablespoons toasted sesame seeds
- 4 green onions (green parts only), thinly sliced
- 1 teaspoon lime zest
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 425°F. Line a baking sheet with foil, then place a wire rack on top. Brush the wire rack with 1 teaspoon avocado oil to prevent sticking and set aside.
- Coat the Wings: Pat the wings very dry with paper towels to help crisp them during baking. Place the wings in a large bowl and add baking powder, garlic powder, kosher salt, black pepper, ground ginger, and crushed red pepper flakes. Toss with tongs until all wings are evenly coated and no seasoning remains at the bottom.
- Arrange and Bake Wings: Arrange the coated wings skin side up on the prepared wire rack, ensuring they do not touch. Bake on the middle rack for 25 minutes. Remove, flip the wings, then bake for another 25 minutes until golden brown and crispy.
- Cool Wings: Allow the wings to cool for at least 10 minutes before adding the sauce, which helps the sauce adhere better.
- Prepare the Sauce: In a medium saucepan, heat 1 tablespoon avocado oil and 1 tablespoon toasted sesame oil over medium heat. Add minced garlic and grated ginger, cooking and stirring constantly until fragrant and golden brown.
- Add Sauce Ingredients and Simmer: Add coconut aminos, gochujang paste, honey, chicken stock, lime juice, rice vinegar, and kosher salt to the pan. Whisk to combine, increase heat to medium-high, and bring to a rapid simmer. Reduce heat to medium and continue stirring until the sauce reduces by one-third and thickens, about 3 minutes. The sauce should briefly hold a gap when spooned across the pan.
- Toss Wings in Sauce: Transfer the cooled wings to a large bowl, pour the sauce over them, and toss well to coat all the wings evenly. Add 1 tablespoon toasted sesame seeds and toss again.
- Garnish and Serve: Transfer wings to a serving tray, then sprinkle with the remaining toasted sesame seeds, sliced green onions, and lime zest. Serve immediately for best texture and flavor.
- Storage: Store any cooked, cooled, and sauced wings in an airtight container in the fridge for 3–4 days.
- Reheating: To reheat, place wings in the oven at 375°F for 10-12 minutes to regain some crispiness without overcooking or burning the sauce.
- Make-Ahead Tip: Bake the wings up to one day in advance and store cooled wings in the fridge. Reheat at 400°F for 10-12 minutes until hot and crisp, then toss with sauce just before serving to preserve optimal texture.
Notes
- Patting wings dry before coating with baking powder helps achieve extra crispiness.
- Baking powder is key to getting a crunchy skin without frying.
- The sauce simmers for about 15 minutes total to develop depth and thickness.
- Adjust heat in the sauce with more or less red pepper flakes or gochujang to taste.
- Reheating wings without sauce at higher temperature crisps them before saucing.
- Store leftover wings in an airtight container for up to 3–4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean Fusion
