Korean Wings (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat chicken wings completely dry using paper towels to ensure maximum crispiness. Season wings evenly with kosher salt and black pepper on all sides.
2. 2Preheat your oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top for optimal air circulation.
3. 3Arrange wings in a single layer on the wire rack, making sure they don't touch or overlap. Bake for 40-45 minutes, flipping halfway through, until skin is golden brown and crispy and internal temperature reaches 165°F.
4. 4Create the sauce while wings bake. Combine soy sauce, gochujang, honey, minced garlic, minced ginger, rice vinegar, and water in a medium saucepan. Whisk together until gochujang dissolves completely with no lumps remaining, about 2 minutes.
5. 5Mix cornstarch with 2 tablespoons cold water in a small bowl to create a smooth slurry. Set aside.
6. 6Heat sauce mixture over medium heat until it begins to simmer gently, about 3-4 minutes. Stir in sriracha for additional heat. Add cornstarch slurry while whisking continuously, cooking until sauce thickens to a glossy glaze consistency, about 2-3 minutes. Remove from heat and stir in butter and sesame oil until fully incorporated.
7. 7Transfer half of the sauce to a separate bowl and reserve for drizzling after plating.
8. 8Place cooked wings in a large mixing bowl. Pour remaining sauce over wings and toss vigorously using tongs until each wing is completely coated in the sticky glaze.
9. 9Arrange glazed wings on a serving platter. Drizzle with reserved sauce for extra flavor and visual appeal. Sprinkle toasted sesame seeds generously over the top, followed by sliced green onions for a fresh, restaurant-style presentation.
10. 10Serve immediately while wings are hot and crispy with extra napkins alongside.