Korean-flavored Baked Chicken Wings

Method4 steps

1. 1

   Step 1: Prepare and drain the 24 wing pieces. Choose ONE full marinade: spicy gochujang-barbecue (its ingredients listed together) OR mild soy-lemon (its separate ingredients listed together). Mix only the selected marinade ingredients.

   Uses 24 chicken wing pieces, about 3 lb · 4 tbsp gochujang for spicy marinade · 4 tbsp barbecue sauce for spicy marinade · 2 tbsp soy sauce for spicy marinade · 2 tbsp rice wine, mirin or white wine for spicy marinade · 1 tbsp sesame oil for spicy marinade · 1 tbsp honey for spicy marinade · 1 tbsp minced garlic for spicy marinade

   
2. 2

   Step 2: Coat all wing pieces with the chosen marinade. Cover and refrigerate for 2–4 hours, or overnight as the source prefers. Let them stand for about 30 minutes before baking. Choose the 425°F route or the longer 400°F route in steps 3–4 and preheat accordingly.

   Refrigerate wings 2–4 hours; optional overnight · 240 minUses Prepared wing pieces and chosen marinade

   
3. 3

   Step 3: Line a baking sheet with foil and place wings in one layer. For the 425°F route, bake for the first half of the authored 20–25-minute total (about 10–12 1/2 minutes), then continue with step 4. For the longer route, bake at 400°F for 15 minutes before continuing with step 4.

   Uses Marinated wings

   
4. 4

   Step 4: At the midpoint, flip the wings and baste with remaining marinade. For the 425°F route, finish the remaining half of the 20–25-minute total. For the longer route, bake another 15 minutes at 400°F, then raise to 425°F and bake 10 more minutes. Continue as needed until the chicken is fully cooked and the coating is crisp and golden; reduce heat if browning too quickly. Apply raw-contact marinade only before this final cooking, discard any remainder and serve.

   Uses Partly baked wings · Remaining selected marinade for halfway basting