Gochujang-Sesame Broiled Chicken Wings
Gochujang-Sesame Wings
Oven-crisped chicken wings are glazed with gochujang, honey, soy, and toasted sesame, then broiled until their spicy-sweet edges turn sticky and caramelized.
These gochujang-sesame wings bring fermented chile depth and a lacquered spicy-sweet finish to a Chicken Wing Day flight. They make a bold finale after tangy Buffalo, smoky grilled, honey-garlic, and lemon-pepper Parmesan wings.
The wings bake before they ever meet the glaze. Dry skin, a wire rack, and a small amount of baking powder create a crisp surface that can carry the sauce without becoming soft or heavy.
Gochujang supplies savory heat as well as sweetness, while soy sauce, rice vinegar, ginger, and garlic sharpen the glaze. Honey helps it cling and caramelize, and toasted sesame oil is added sparingly so its aroma stays balanced.
Broiling is brief but important. Watch continuously and rotate the pan as needed; the goal is bubbling, darkened edges and a glossy coat, not burned sugar. Scallions and toasted sesame seeds add a fresh, nutty finish.
Nutrition (per serving)
Directions
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1
Heat the oven to 250°F. Set a wire rack inside a foil-lined rimmed sheet pan and coat the rack lightly with nonstick cooking spray.
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2
Combine the thoroughly dried wings, kosher salt, and baking powder in a large bowl. Toss until the wings have a thin, even coating with no powdery clumps.
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3
Arrange the wings skin-side up in a single layer on the rack, leaving space between them. Bake on the lower oven rack for 25 minutes to render fat and dry the skin.
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4
Raise the oven temperature to 450°F and move the pan to the upper-middle rack. Bake for 20 to 25 minutes more, turning the wings halfway through, until golden, crisp, and at least 175°F near the bone.
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5
While the wings bake, whisk the gochujang, honey, soy sauce, rice vinegar, ginger, garlic, sesame oil, and water in a small saucepan. Simmer over medium-low heat for 3 to 4 minutes, until glossy and slightly thickened.
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6
Transfer the crisp wings to a large clean bowl. Add about three-quarters of the warm glaze and toss until every wing is evenly coated, reserving the rest for finishing.
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7
Return the glazed wings to the rack and brush them with the reserved glaze. Broil 5 to 6 inches from the heat for 1 to 3 minutes, watching continuously, until the glaze bubbles and caramelizes at the edges.
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8
Transfer the wings to a platter and immediately scatter with toasted sesame seeds and sliced scallions. Serve hot while the glaze is sticky and the skin remains crisp.
Ingredients
- Chicken Wing Sections, Patted Very Dry:3 lb
- Kosher Salt:1 1/2 tsp
- Aluminum-Free Baking Powder:1 tbsp
- Gochujang:1/3 cup
- Honey:1/4 cup
- Low-Sodium Soy Sauce:3 tbsp
- Unseasoned Rice Vinegar:2 tbsp
- Fresh Ginger, Finely Grated:1 tbsp
- Garlic Cloves, Finely Grated:3
- Toasted Sesame Oil:2 tsp
- Water:2 tbsp
- Toasted Sesame Seeds:1 tbsp
- Scallions, Thinly Sliced:3
Tips & Notes
- For clean browning, remove any large powdery patches before the wings go into the oven.
- Gochujang brands vary in heat; taste the glaze before simmering and add a teaspoon of honey if you prefer a gentler finish.
- If the broiler heats unevenly, rotate the pan rather than extending the cooking time.
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