Ingredients
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3 lbschicken wings, flats and drumettes separated
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1 1/2 tbspbaking powder
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1 tspsalt
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1/3 cupgochujang
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2 tbspsoy sauce
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1lime, juiced and zested
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2 tbsphoney
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2 tbstoasted sesame oil
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1 inchpiece of ginger, grated
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3 tbsptoasted sesame seeds, plus more for garnish
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3scallions, sliced for garnish
Directions
Step 1
Prepare and bake the Chicken Wings
3 lbs chicken wings (flats and drumettes separated), 1 ½ tablespoons baking powder, 1 teaspoon salt
Preheat the oven to 425°F.
Line a baking sheet with aluminum foil and place a wire rack on top.
Pat the chicken wings dry with a paper towel to ensure extra crispiness.
In a large bowl, combine the chicken wings with baking powder and salt. Toss to evenly coat the wings.
Arrange the wings in a single layer on the wire rack.
Bake for 20 minutes, then flip the wings and bake for an additional 20 minutes until they are golden brown and crispy.
Step 2
Prepare the Sauce
1/3 cup gochujang, 2 tablespoons soy sauce, 1 lime (juiced and zested), 2 tablespoons honey, 2 teaspoons toasted sesame oil, 1-inch piece of ginger (grated), 3 tablespoons toasted sesame seeds
While the wings are baking, prepare the sauce in a large bowl.
Whisk together the gochujang, soy sauce, lime juice, lime zest, honey, toasted sesame oil, grated ginger, and toasted sesame seeds.
Let the sauce sit for a few minutes to allow the flavors to meld.
Step 3
Toss and Garnish
3 scallions (sliced for garnish), additional sesame seeds
When the chicken wings are finished cooking, carefully transfer them directly from the rack into the bowl of sauce.
Toss the wings in the sauce until they are completely coated.
Arrange the sauced wings on a serving platter.
Garnish with sliced scallions and a sprinkle of sesame seeds for an extra pop of flavor and texture.
Step 4
Serve
Enjoy these sticky, spicy, and savory chicken wings with a refreshing Pepsi Zero Sugar. Perfect for game days, gatherings, or a weekend treat!