sticky. spicy. addictively bold.

these wings are the kind you make once… and then suddenly you’re known for them.
deep, glossy, perfectly coated — sweet, spicy, garlicky, and just bold enough to keep you going back for one more.

it’s that korean flavor you crave, made simple.
alhamdulillah for recipes that hit every time.

ingredients

for the wings:

• 5–20 chicken wings (flats + drumettes)

• 1 tbsp baking powder

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

for the gochujang sauce:

• ¼ cup gochujang

• 1½ tbsp soy sauce (or tamari)

• 1–2 tbsp honey or brown sugar (to taste)

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp sesame oil

• 3–4 cloves garlic, finely minced

• 1 tbsp fresh ginger, grated

• 1–2 tbsp water (to thin if needed)

optional toppings:

• sesame seeds

• sliced green onions

tools you’ll need

• baking sheet + rack (or air fryer)

• mixing bowls

• small saucepan

• tongs

method

1. pat the wings completely dry (this is key for crispiness).

2. toss with baking powder, salt, pepper, and garlic powder.

3. arrange on a rack over a baking sheet.

oven method:
4. bake at 425°f (220°c) for 40–45 minutes, flipping halfway, until golden and crispy.

air fryer option:
4. air fry at 400°f for 18–22 minutes, shaking halfway.

make the sauce:
5. in a saucepan over medium heat, add sesame oil, garlic, and ginger. sauté until fragrant.
6. stir in gochujang, soy sauce, honey (or sugar), and vinegar.
7. add 1–2 tbsp water as needed to loosen the sauce.
8. let it simmer gently for 2–3 minutes until glossy and slightly thickened.

bring it together:
9. toss the hot wings in the sauce until fully coated.
10. plate immediately and finish with sesame seeds and green onions.