Chicken Wings With Gochujang, Ginger and Garlic

By Mark Bittman

Chicken Wings With Gochujang, Ginger and Garlic
Craig Lee for The New York Times
Total Time
45 minutes
Rating
5(1,563)
Comments
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Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.

Featured in: The Key to a Truly Great Chicken Wing

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Ingredients

Yield:4 to 6 servings
  • 3pounds of chicken wings
  • ¼cup soy sauce
  • ¼cup gochujang (Korean red chile paste) or sriracha
  • 2tablespoons rice vinegar
  • 2tablespoons honey
  • 1tablespoon sesame oil
  • 2tablespoons minced garlic
  • 1tablespoon minced ginger
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

509 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 42 grams protein; 1202 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.

  2. Step 2

    Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

  3. Step 3

    Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.

  4. Step 4

    While the wings cook, combine ¼ cup soy sauce, ¼ cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.

  5. Step 5

    When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

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Ratings

5 out of 5
1,563 user ratings
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Comments

Peg

No grill, so used this easy way to get wings crisp: Toss wings in 2 T. baking powder and some Kosher salt. Bake on middle lower rack at 250° for 30 min. Then another 40-50 min. on upper middle rack at 425°.

My red chili paste was super hot, so I used less. Yum.

TLG

The grill is buried in snow, so I prepared in the oven the way Peg suggested. Jake, I figured out the answer to your question the hard way. After the wings cook in oven for 30 min at 250 (coated in baking powder and salt), do NOT toss them in sauce when you put them in the oven at 425...wait until the last 5 to 10 minutes, then toss in sauce. When I tossed them in the sauce before the 425 oven stage, the sauce burned.

jake

at what point did you toss them in the sauce?

Tania

I used my tried and true method for crispy oven chicken wings. 30-40 minutes at 400 then 30-60 170 and then added them to a saute pan with the amazing sauce to meet or thicken and coat the wings. so delicious. will definitely be making these again!

Jennie

I baked these using the salt and baking powder tip below (though I didn't dry in fridge, just tossed and threw into preheated oven). I mixed the sauce and put it on the table to dip the wings in. I preferred wings plain, tbh. They were nicely salty and crispy.

Julia

Followed recipe as is but took closer to 30 min to cook before putting on sauce

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