Korean Glaze Sauce:
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
1–2 tsp gochugaru (Korean chili flakes) optional, for extra spice
Garnish:
Toasted sesame seeds
Chopped green onions
Instructions
1. Prepare wings
Pat wings dry. Toss with baking powder, salt, pepper, and oil.
2. Cook wings
Bake: 425°F (220°C) for 40–45 min, flipping halfway.
Air Fry: 390°F (200°C) for 20–25 min, shaking halfway.
Fry: 350°F (175°C) oil for 8–10 min, until golden.
Grill: Medium-high heat for 15–20 min, turning often.
3. Make sauce
In a small saucepan, mix gochujang, soy sauce, honey, vinegar, garlic, ginger, sesame oil, and gochugaru. Simmer 3–4 minutes until slightly thickened and glossy.
4. Toss & serve
Coat hot wings in sauce. Garnish with sesame seeds and green onions.
