Skip to Main

Sticky Baked Chicken Wings

Sticky Baked Chicken Wings


•        1 cup ketchup

•        1 cup unseasoned rice vinegar

•        1/2 cup soy sauce

•        2 tablespoons honey

•        2 tablespoons gochujang (Korean red pepper paste)

•        5 pounds chicken wings, split

•        1/4 cup canola oil

•        Kosher salt

•        Pepper

•        Thinly sliced scallions, toasted sesame seeds and chopped cilantro, for garnish

•        Lime wedges, for serving


1.       In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes. 

2.       Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.

3.       Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 15 minutes more. Transfer the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.