Gochujang Chicken Wings

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spray a wire rack with cooking spray; set it on the prepared baking sheet.

2. 2

   Whisk the baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; pour the mixture into a large resealable plastic bag.

3. 3

   Pat the wings dry with a paper towel; add the wings, in batches, to the plastic bag. Shake and toss until coated; shake off any excess coating and set aside. Arrange the wings on the prepared rack without overcrowding. Repeat with the remaining wings and coating mixture.

4. 4

   Bake in the preheated oven for 20 minutes; flip the wings. Continue baking until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into the centers should register at least 165 degrees F (74 degrees C).

5. 5

   Meanwhile, whisk the gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Add the chicken wings as soon as they finish cooking; toss until evenly coated.

6. 6

   Move the wings to a serving platter; garnish with the green onions and sesame seeds.

• Calories 529.07 kcal High
• Protein 40.34 g Good Source
• Carbs 16.41 g Moderate
• Total Fat 34.34 g High
• Saturated Fat 9.41 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 161.01 mg High
• Sodium 1665.05 mg High
• Fiber 1.42 g Low Source
• Sugar 8.43 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 336.77 mg Good Source
• Iron 1.51 mg Low Source
• Potassium 373.42 mg Low Source
• Vitamin A 1.31 mcg_rae Low Source
• Vitamin C 0.08 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅