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Wings: Sticky Baked 
Chicken Wings

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • 1 cup ketchup
  • 1 cup unseasoned rice vinegar
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 5 pounds chicken wings, split
  • 1/4 cup canola oil
  • Kosher salt
  • Pepper
  • Thinly sliced scallions, toasted sesame seeds and chopped cilantro, 
for garnish
  • Lime wedges, for serving

Details

Adapted from foodandwine.com

Preparation

Step 1



In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened 
and reduced to 1 cup, about 
15 minutes. 


Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange 
in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.


Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer 
on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 
15 minutes more. Transfer 
the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges. 


Make Ahead

The prepared gochujang sauce can be refrigerated for up to 1 week.

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