Korean Dry-Rubbed Chicken Wings Recipe
Prep Time:
45 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • For the rub:::
  • 3 tablespoons gochugaru
  • 2 tablespoons dark brown sugar
  • 1 tablespoon roasted sesame seeds
  • 1 tablespoon baking powder
  • 2 teaspoons sea salt
  • 1 teaspoon paprika
  • 1 teaspoon roasted garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon ginger powder
  • ½ teaspoon freshly ground white pepper
  • 2 ½ pounds chicken wing drumettes and flats
  • 1 tablespoon vegetable oil
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • ¼ cup gochujang
  • 3 tablespoons black soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 large clove garlic, minced
  • ¼ cup thinly sliced scallions
Directions
  1. Combine all the rub ingredients in a bowl.
  2. Rinse the chicken wings and pat them dry with paper towels, squeezing out any excess moisture.
  3. Coat the wings with the vegetable oil.
  4. Place the wings in a large ziplock bag and add the rub. Seal the bag tightly and massage to evenly coat the wings with the rub.
  5. Refrigerate the wings for 30 minutes.
  6. Preheat the oven to 400 F.
  7. Line a baking sheet with foil and fit with a rack.
  8. Remove the chicken wings from the refrigerator and arrange in a single layer on the pan rack.
  9. Bake the wings for 30 minutes.
  10. Turn the wings using tongs and bake for 30 minutes longer until browned and crispy, flipping once more if necessary.
  11. While the wings are baking, mix together the cornstarch and water in a small bowl until smooth.
  12. Add the remaining dipping sauce ingredients to a small pot and bring to a gentle boil over medium heat.
  13. Whisk in the cornstarch liquid and cook and stir for 1 minute longer until thick and glossy.
  14. Place the wings on a platter and drizzle on some of the dipping sauce.
  15. Top with the scallions and serve with the dipping sauce on the side.