Gochujang Honey Glazed Chicken Wings with Kimchi Ranch
Crispy baked chicken wings coated in a sweet and spicy gochujang honey glaze, served with a creamy, tangy kimchi-infused ranch dipping sauce. A perfect fusion of Korean flavors and American comfort.
Ingredients
- •2 lb chicken wings, separated into flats and drumettes
- •1 tablespoon baking powder, aluminum-free
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper, freshly ground
- •0.5 cup gochujang
- •0.33 cup honey
- •0.25 cup soy sauce
- •2 tablespoon rice vinegar
- •1 tablespoon sesame oil, toasted
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •1 tablespoon brown sugar, light packed
- •2 tablespoon water
- •0.75 cup mayonnaise, full-fat
- •0.25 cup buttermilk
- •0.25 cup kimchi, finely minced and squeezed of excess liquid
- •1 tablespoon fresh chives, minced
- •0.5 teaspoon garlic powder
- •0.25 teaspoon onion powder
- •0.25 teaspoon dried dill
- • to taste salt
- • to taste black pepper
- •1 tablespoon toasted sesame seeds, for garnish
- •2 tablespoon green onions, thinly sliced, for garnish
Instructions
- 1.
Prepare the Kimchi Ranch: In a medium bowl, combine the mayonnaise, buttermilk, finely minced kimchi, fresh chives, garlic powder, onion powder, and dried dill. Stir well to combine. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 2.
Prepare the Chicken Wings: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place an oven-safe wire rack on top. Pat the chicken wings thoroughly dry with paper towels; this is crucial for crispy skin. In a large bowl, toss the dried wings with baking powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.
- 3.
Bake the Wings: Arrange the seasoned wings in a single layer on the wire rack, ensuring there's space between each wing for air circulation. Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy. The internal temperature should reach 165°F (74°C).
- 4.
Make the Gochujang Honey Glaze: While the wings are baking, combine the gochujang, honey, soy sauce, rice vinegar, toasted sesame oil, minced garlic, grated ginger, brown sugar, and water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the glaze thickens slightly. Remove from heat.
- 5.
Glaze the Wings: Once the wings are cooked and crispy, transfer them to a large clean bowl. Pour the warm gochujang honey glaze over the wings and toss gently with tongs until each wing is thoroughly coated.
- 6.
Serve: Transfer the glazed wings to a serving platter. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately with the chilled Kimchi Ranch on the side for dipping.
Tips
- 💡Pat the chicken wings extremely dry before seasoning with baking powder. Moisture is the enemy of crispy skin!
- 💡Baking powder helps create a super crispy skin by raising the pH level and breaking down proteins, leading to more browning and crispiness.
- 💡For extra heat, add a pinch of gochugaru (Korean chili flakes) to the glaze. For less heat, reduce the amount of gochujang slightly.
- 💡The Kimchi Ranch can be made a day ahead for even better flavor development. Store it in an airtight container in the refrigerator.
- 💡If you don't have buttermilk, you can make a quick substitute by adding 0.5 teaspoon of lemon juice or white vinegar to 0.25 cup of milk and letting it sit for 5 minutes before using.
Recipe from TheCookbook.ai
Created by Basil Roux