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Sweet and Spicy Wings (Gochujang Hot Honey Lacquer)

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Crispy baked chicken wings double-glazed in a reduced gochujang and hot honey lacquer for a sticky, glossy coat that actually stays crisp.

Ingredients

Scale
  • 2 1/2 lbs chicken wings, split into flats and drumettes, patted very dry
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup gochujang
  • 1/4 cup hot honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon unsalted butter
  • 1 teaspoon toasted sesame oil
  • Sliced scallions, sesame seeds, and lime wedges, to finish

Instructions

  1. Toss the dry wings with baking powder, salt, and garlic powder until evenly coated. Spread in a single layer on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, ideally overnight.
  2. Preheat the oven to 425°F (220°C). Bake the wings on the rack for 40-45 minutes, flipping halfway, until deeply golden and crisp.
  3. While the wings bake, combine gochujang, hot honey, rice vinegar, soy sauce, fish sauce, garlic, and ginger in a small saucepan. Simmer over medium-low heat, stirring often, for 6-8 minutes until reduced and thick enough to coat the back of a spoon. Off heat, whisk in the butter and sesame oil until glossy.
  4. With about 10 minutes of bake time left, brush the wings lightly with a third of the glaze and return to the oven to set and caramelize.
  5. Once the wings are done, transfer to a large bowl, pour over the remaining glaze, and toss to coat completely while still hot.
  6. Pile onto a plate and finish with scallions, sesame seeds, and a squeeze of lime.

Notes

For extra-crisp skin, use a wire rack and don’t skip the baking powder dry brine — it’s what replaces deep-frying. If you like more heat, add a diced fresh chili or extra gochujang to the glaze. No fish sauce on hand? A dash of Worcestershire works as a substitute. Leftovers reheat best in an air fryer or hot oven, not the microwave, to bring the crisp back.

Find it online: https://www.receipster.com/sweet-and-spicy-wings-gochujang-hot-honey-lacquer/