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Sticky Korean BBQ Chicken Wings - Sweet, Savory, and Totally Addictive

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5–3 pounds chicken wings, split, tips removed
  • 1 tablespoon baking powder (aluminum-free) or 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral oil (canola or avocado)
  • For the Korean BBQ sauce:
  • 3 tablespoons gochujang (Korean chili paste)
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 3 tablespoons honey (or brown sugar)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1–2 tablespoons water, as needed to thin
  • To finish:
  • 2 teaspoons toasted sesame seeds
  • 2 green onions, thinly sliced

Method
 

  1. Prep the wings: Pat wings very dry with paper towels. In a large bowl, toss with baking powder (or cornstarch), salt, pepper, and oil until evenly coated.
  2. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack.
  3. Bake for crispiness: Arrange wings in a single layer. Bake 35–45 minutes, flipping once halfway, until deep golden and crisp.
  4. Make the sauce: In a small saucepan over low heat, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer 2–3 minutes until glossy. Add a splash of water if too thick.
  5. Glaze the wings: Transfer hot wings to a bowl. Pour over half the sauce and toss to coat. Return wings to the pan and bake 5–7 more minutes to set the glaze.
  6. Finish and serve: Toss with remaining sauce. Sprinkle with sesame seeds and green onions. Serve hot.
  7. Air fryer option: Cook wings at 380°F (193°C) for 18 minutes, shaking halfway. Increase to 400°F (205°C) for 5–7 minutes to crisp. Toss with sauce as above.