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Crispy Baked Sticky Sesame Gochujang Wings

These sweet, spicy, savory Crispy Baked Sticky Sesame Gochujang Wings are an easy, gluten-free, dairy-free, high-protein app perfect for game day or holidays!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 (roughly 4-6 wings per person)
Author Rachael DeVaux

Ingredients

For the Wings:

  • 1 teaspoon avocado oil
  • 3 pounds party wings, patted very dry
  • 5 teaspoons baking powder
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon crushed red pepper flakes

For the Sauce:

  • 1 tablespoon avocado oil
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • ¼ cup coconut aminos
  • 3 tablespoons gochujang paste (or sub sriracha; I used Yellowbird® Classic Blue Agave Sriracha)
  • 2 tablespoons honey
  • 2 tablespoons chicken stock
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon rice vinegar
  • ¼ teaspoon kosher salt

To Garnish:

  • 2 tablespoons toasted sesame seeds
  • 4 green onions green parts only, thinly sliced
  • 1 teaspoon lime zest

Instructions

For the Wings:

  • Preheat the oven to 425°F.
  • Line a baking sheet with foil and place a wire rack on top of the lined baking sheet. Brush the wire rack (can use a pastry brush) with the avocado oil to reduce sticking. Set aside.
  • Pat the wings very dry with paper towels (this helps them crisp) and add to a large bowl. Add the baking powder, garlic powder, salt, pepper, ground ginger, and red pepper flakes. Using tongs, toss to combine, ensuring all the wings are coated and none of the seasonings have settled at the bottom of the bowl.
  • Transfer the coated wings to the wire rack atop the sheet pan, skin side up, ensuring the wings are not touching.
  • Transfer to the oven and bake for 25 minutes on the middle rack. Remove from the oven, flip the wings over, and cook for another 25 minutes, or until the wings are golden brown and the skin is crispy.
  • Allow the wings to cool for at least 10 minutes before tossing them in the sauce.

For the Sauce:

  • Meanwhile, make the sauce: In a medium saucepan, heat the avocado oil and toasted sesame oil over medium heat.
  • Once hot, add the garlic and ginger. Cook, stirring constantly, until the garlic and ginger are slightly toasted and are a light, golden brown.
  • Add the coconut aminos, gochujang, honey, chicken stock, lime juice, rice vinegar, and salt. Whisk to combine. Increase the heat to medium-high and bring to a rapid simmer. Once simmering, reduce the heat to medium and continue to stir constantly until the mixture reduces but ⅓, about 3 minutes. It should be thick enough that when you run a spoon down the middle of the pan, the sauce takes 1-2 seconds to fill in the gap. (Note: once you whisk to combine the sauce ingredients, the full simmering process should take about 15 minutes.)
  • Remove from the heat and set aside until you’re ready to finish the wings.

To Garnish:

  • Transfer the cooled wings to a large bowl. Pour the sauce over the wings and toss to combine, ensuring all wings are evenly coated. Add in 1 tablespoon of the sesame seeds and toss once more to combine.
  • Transfer to a shallow serving tray. Top with green onions, the remaining sesame seeds, and lime zest. Enjoy!

To Store:

  • Store wings (cooked, cooled and coated in the sauce) in an airtight container in the fridge for up to 3–4 days. Reheat in the oven (at 375°F for about 10-12 minutes) to bring back crispiness.
  • Make-Ahead Tip:
    Bake the wings up to 1 day in advance, let them cool completely, and store in the fridge in an airtight container. When ready to serve, reheat in the oven at 400°F for 10–12 minutes until hot and crisp, then toss with the sauce right before serving.
    (If making just the wings ahead, you’ll reheat them at 400°F before saucing them vs. the 375°F for fully done wings as the higher temp helps to re-crisp the un-sauced wings. The lower temp is used to gently warm the fully done wings without risking the sauce over-burning or caramelizing.)

Notes

Recipe Swaps & Substitutions:
  • Option to swap gochujang with sriracha (use about 2 tablespoons) and up the honey to about 3 tablespoons, to balance the spice.
  • Replace coconut aminos with low-sodium soy sauce if gluten-free isn’t necessary.
  • Use avocado oil, olive oil, or another neutral oil interchangeably in both the wings and sauce.