Gochujang Chicken Wings

01Method

1. 1

   Heat the oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack coated with cooking spray on top.

2. 2

   Combine baking powder, salt, black pepper, garlic powder, and onion powder in a small bowl, then transfer the mixture to a large resealable bag.

3. 3

   Thoroughly dry the wings with paper towels, then add them to the bag in batches, shaking to coat evenly. Tap off any excess coating and arrange the wings on the rack without crowding. Continue until all wings are coated.

4. 4

   Roast for 20 minutes, then flip each wing. Continue baking for another 15 minutes until golden and crisp. An instant-read thermometer at the thickest part should register at least 165°F (74°C).

5. 5

   While the wings finish cooking, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and ground ginger in a large bowl. As soon as the wings come out of the oven, add them to the bowl and toss to coat thoroughly.

6. 6

   Arrange the wings on a serving platter and finish with green onions and sesame seeds.