Crispy Oven-Baked Wings
This method produces wings that are as crispy as their deep-fried counterparts without the mess of a fryer. The entire technique hinges on the use of baking powder in the dry brine; it raises the pH of the chicken skin, allowing it to dry out more efficiently and become exceptionally crisp in the oven's dry heat.
Ingredients
For the Wings
- 2 lbs chicken wings separated into flats and drumettes
- 4 tsp baking powder
- 2 tsp Diamond Crystal kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp celery salt
For the Honey-Gochujang Sauce
- 4 tbsp unsalted butter 1/2 stick
- 2 tbsp honey
- 2 tsp gochujang
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove fresh garlic grated
- 1 tsp sesame seeds
- Sliced scallions for garnish
Method
- Pat wings completely dry with paper towels.
- Mix baking powder, salt, paprika, garlic powder, black pepper, cayenne, and celery salt.
- Toss wings with seasoning mix until evenly coated.
- Place wings on wire rack set in baking sheet, refrigerate uncovered 4 hours or overnight.
- Preheat oven to 425F.
- Bake wings 20 minutes, flip, bake additional 15-20 minutes until golden brown and crisp.
- While baking, melt butter in saucepan over low heat.
- Whisk in honey, gochujang, rice vinegar, sesame oil, and grated garlic until smooth.
- Toss hot wings with sauce in large bowl.
- Top with sesame seeds and scallions, serve immediately.
Notes
Wire rack is essential for crispy results. Wings must be completely dry before seasoning.