Korean Gochujang Wings

Instructions

1. Prepare the chicken wings
   Pat the chicken wings dry with paper towels. In a large bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Add the wings and toss until evenly coated.
2. Preheat and arrange
   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 cooking spray. Arrange the wings in a single layer on the rack, leaving space between each wing.
3. Bake the wings
   Bake the wings for 25 minutes, then flip them and continue baking for another 10 minutes, until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
4. Prepare the gochujang sauce
   While the wings are baking, make the sauce. In a medium saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer, stirring frequently, and cook for about 5 minutes until slightly thickened.
5. Coat the wings
   When the wings are done, transfer them to a large bowl. Pour the hot gochujang sauce over the wings and toss until they are completely coated. Make sure to work quickly while both the wings and sauce are hot.
6. Final touches
   Transfer the coated wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. The wings should be glossy and sticky with the vibrant red sauce clinging to each piece.
7. Serve immediately
   Serve the wings hot with extra napkins. These wings are traditionally served as an appetizer or main dish alongside pickled radishes or kimchi to balance the heat.