Korean Gochujang Chicken Wings

Instructions

1. Prepare the chicken wings
   Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated. Place the wings on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour or overnight for crispier skin.
2. Preheat the oven
   Preheat your 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.
3. Bake the wings
   Arrange the wings in a single layer on the prepared rack. Bake for 20 minutes, then flip the wings and continue baking for another 15-20 minutes until the skin is crispy and golden brown.
4. Prepare the gochujang sauce
   While the wings are baking, prepare the sauce. In a medium saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5-7 minutes. Remove from heat.
5. Coat 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. Reserve the remaining sauce for serving.
6. Final bake
   Return the coated wings to the wire rack and bake for an additional 5 minutes until the sauce is sticky and caramelized.
7. Garnish and serve
   Transfer the wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot with the reserved gochujang sauce on the side for dipping.