Sticky Gochujang Chicken Wings

Ingredients

• 900 g (2 lb) Chicken wings, split into drumettes and flats if whole
• 2 tsp Baking powder, not baking soda
• 1 tsp Fine salt
• 3 tbsp Gochujang
• 2 tbsp Honey
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 3 Garlic cloves, finely grated
• 2 tsp Fresh ginger, finely grated
• 1 tbsp Sesame seeds, to finish
• 2 Spring onions, thinly sliced, to finish

You’ll need: Wire rack, Baking tray

Method

1. 1

   Dry the wings. Pat the wings very dry with paper towels. Toss them in a large bowl with the baking powder and salt until evenly coated. Dry skin is what crisps, so do not skip the towels.

2. 2

   Set up the tray. Heat the oven to 220°C (425°F), fan if you have it. Line a baking tray with foil and set a wire rack on top. Lay the wings on the rack in one layer with a little space between them.

3. 3

   Bake. Bake for 25 minutes, then turn the wings over and bake for 20 to 25 minutes more, until the skin is deep golden and crisp and the thickest piece reaches at least 75°C (167°F).

4. 4

   Make the glaze. While the wings bake, stir the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic and ginger together in a small pan. Simmer over medium heat for 2 to 3 minutes, stirring, until it bubbles and turns glossy. Take it off the heat.

5. 5

   Toss and set. Tip the hot wings into a large bowl, add the glaze and toss until every wing is coated. For a stickier finish, put them back on the rack and bake for 5 minutes at 220°C (425°F). Watch them closely, because the honey can scorch.

6. 6

   Serve. Pile onto a plate and scatter with the sesame seeds and spring onions. Serve hot with napkins, and something cool and crunchy such as cucumber or celery sticks.