These baked chicken wings are equally salty and sweet, thanks to a Korean barbecue–inspired marinade made from soy sauce, gochujang, and brown sugar. As the wings bake, the marinade cooks down into a sticky glaze that’s brushed onto the meat before serving. For skin that’s crisp rather than rubbery, it’s important that the wings are very dry before going into the oven. Use plenty of paper towels and press the meat firmly to absorb as much excess moisture as possible. If you have time, let the wings sit uncovered in the refrigerator for another hour or so to help dry out their skin even more.
Directions
- Combine the soy sauce, brown sugar, gochujang, garlic, ginger, and sesame oil in a large Ziploc bag. (If you don’t have a gallon-size Ziploc bag, use a large shallow dish instead.) Briefly mix with a fork to combine, then add the chicken. Seal the bag, then massage the chicken through the plastic until it’s evenly coated with marinade. Place the chicken in the refrigerator for at least an hour and up to a day.
- Make the dipping sauce. In a small mixing bowl, combine the sour cream, mayonnaise, rice vinegar, sugar, and salt, and mix until well combined. Cover and refrigerate until ready to use (up to 3 days). The sauce will thicken slightly over time.
- When the chicken is done marinating, line a large sheet pan or plate with a double layer of paper towels. Transfer the chicken to the paper towels using tongs, taking care to shake off any excess marinade back into the bag. Reserve the marinade. Place a second double layer of paper towels on top of the chicken and firmly press to absorb excess liquid. Flip the chicken over and repeat. Finally, use a few clean paper towels to pat the chicken as dry as possible. Place a wire rack on top of a sheet pan. Place the wings on the rack, taking care not to crowd them. Optionally, place the pan of chicken in the refrigerator, uncovered, for at least an hour and up to a day. (This step isn’t necessary, but it helps the skin to dry out and become crispier once cooked.)
- When ready to cook the chicken, heat the oven to 425°F. Cook the wings for 30 to 35 minutes or until well browned and the skin is crisp and dry to the touch.
- While the chicken cooks, make the glaze. Add the reserved marinade to a small saucepan and bring to a simmer over medium heat. Let simmer for 1 to 2 minutes, stirring often, to allow the garlic and ginger to lose their raw piquancy. In a small bowl, combine the water and cornstarch, then mix well to combine. Pour the cornstarch slurry into the bubbling glaze and whisk until smooth. Bring back to a simmer over medium heat, then let cook for 1 to 2 minutes more or until the glaze is slightly thickened. Taste the sauce and adjust the seasoning. It should be assertively salty but not overwhelmingly so. If the sauce is too salty, add another few tablespoons of water to dilute it. Feel free to add extra gochujang for more spice or an extra dash of sesame oil if desired.
- When the chicken wings are done cooking, immediately brush the glaze over the surface of each piece, then serve immediately with the prepared dipping sauce.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.