With a spicy glaze and a creamy sauce for dipping and drizzling, you’ll be adding these wings to your weekly rotation
Chicken wings are having a big moment in my kitchen. For years, I avoided them in favor of other cuts, like thighs and drumsticks, that have more meat on their bones. But over time, my relationship with meat has changed: now I crave less of it. Suddenly I’ve gained an appreciation for wings, which have less meat and more of the tastiest part of chicken: the skin. (You already knew this, of course—I’m just woefully late to the party.) So lately I’ve been enjoying chicken wings not just as a game day snack but as part of my weekly dinner rotation. I’ve made these Korean barbecue–inspired wings more times than I can count, and they hit every time. They’re equally salty and sweet with a good kick of spice, plus they go great with a side of rice, salad, or some cooked garlicky greens.
I begin by marinating the meat in a mixture of soy sauce, gochujang, garlic, ginger, brown sugar, and a dash of sesame oil. The wings should marinate for at least an hour before being put in a hot oven (but overnight is even better). Before the wings go into the oven, it’s crucial to pat them completely dry to give them the best chance of becoming crispy and to prevent rubbery skin. If I plan ahead, I’ll even let the wings sit uncovered in the refrigerator for an hour after blotting the marinade to help dry them out even more. While the wings are baking, I tip the leftover marinade into a small saucepan along with some cornstarch and water and reduce it down to a sticky glaze to lacquer the cooked wings later.
Because these wings go hard on the salt, heat, and sugar, a cooling dipping sauce is a must. This one relies on mayonnaise, sour cream, a dash of rice vinegar, and a tiny pinch of sugar for a creamy contrast to the punchy wings. The sauce takes inspiration from the creamy salad dressings served alongside Seattle-style teriyaki—I have a special affinity for mixing the small side salad at these restaurants into the chicken and rice so that the tangy dressing coats the sticky, charred meat. This sauce, paired with the glazed wings, echoes that perfect combination, plus it tastes good on pretty much anything else you might put on your plate. Rice, veggies, or even a fried egg turn these wings into a satisfying meal, but hey, if you want to eat just wings for dinner, I’m not here to judge—I might even join you.