Ingredients:

  • 2 lbs chicken wings
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup honey
  • 2 tbsp brown sugar
  • 1/4 cup soy sauce
  • 3 tbsp Gochujang
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
  2. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and place a wire cooling rack on top. Arrange wings in a single layer and bake for 40–50 minutes, flipping halfway through, until mahogany-colored and firm.
  3. Combine honey, brown sugar, soy sauce, chili paste, vinegar, garlic, and ginger in a small saucepan over medium heat. Simmer for 5–8 minutes until thickened. Remove from heat and stir in the butter.
  4. Transfer the hot wings into a clean bowl, pour the glaze over them, and toss gently to coat. Serve immediately.