Gochujang Chicken Wings

Instructions

1. Prepare the wings
   Pat the chicken wings dry with paper towels. In a large bowl, combine the cornstarch, baking powder, salt, and pepper. Add the wings and toss until evenly coated.
2. Arrange for baking
   Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray. Arrange the wings in a single layer on the rack, leaving space between each piece.
3. Bake the wings
   Bake wings for 20 minutes, then flip and continue baking for another 15 minutes until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
4. Prepare the gochujang sauce
   While the wings are baking, make the sauce. In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, stirring frequently, and cook for 3-5 minutes until slightly thickened. Remove from heat.
5. Glaze the wings
   When the wings are done, transfer them to a large bowl. Pour about two-thirds of the gochujang sauce over the wings and toss until evenly coated. Return the wings to the wire rack and bake for an additional 5 minutes until the glaze is caramelized.
6. Finish and serve
   Transfer the glazed wings to a serving platter. Drizzle with the remaining sauce, then sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot and sticky.