Korean Dry-Rubbed Chicken Wings Recipe
Kinnaird's secret weapon for achieving a crisp crust on the wings is the addition of baking powder in the dry rub. The baking powder helps break down the skin's proteins and raise the pH level, creating tiny air bubbles that crisp up perfectly in the oven.
- 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
- Combine all the rub ingredients in a bowl.
- Rinse the chicken wings and pat them dry with paper towels, squeezing out any excess moisture.
- Coat the wings with the vegetable oil.
- 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.
- Refrigerate the wings for 30 minutes.
- Preheat the oven to 400 F.
- Line a baking sheet with foil and fit with a rack.
- Remove the chicken wings from the refrigerator and arrange in a single layer on the pan rack.
- Bake the wings for 30 minutes.
- Turn the wings using tongs and bake for 30 minutes longer until browned and crispy, flipping once more if necessary.
- While the wings are baking, mix together the cornstarch and water in a small bowl until smooth.
- Add the remaining dipping sauce ingredients to a small pot and bring to a gentle boil over medium heat.
- Whisk in the cornstarch liquid and cook and stir for 1 minute longer until thick and glossy.
- Place the wings on a platter and drizzle on some of the dipping sauce.
- Top with the scallions and serve with the dipping sauce on the side.
Gather the Korean dry-rubbed chicken wings ingredients
When purchasing your chicken wings, select a combination of drummettes and flats. The drummettes are the meatiest part of the wing, resembling a mini drumstick. Wing flats or "wingettes" are the flat part of the wing containing 2 bones. If you prefer to buy whole wings and break them down yourself, just be sure to remove the wing tips, which lack the meat and tastiness of the other parts. Save the tips in your freezer and use them the next time you make stock. You will need a bit of vegetable oil (avocado, peanut, or canola) for coating the wings before applying the dry rub.
To make the dry rub, you will need gochugaru chile flakes, dark brown sugar, roasted sesame seeds, baking powder, sea salt, paprika, roasted garlic powder, onion powder, mustard powder, ginger powder, and freshly ground white pepper. If you don't have roasted sesame seeds or garlic powder the standard versions will work (roasting just adds more flavor). Light brown sugar may also be substituted for the dark, more flavorful version.
For the dipping sauce, you will need cornstarch, gochujang chile paste, black soy sauce, rice wine vinegar, regular soy sauce, fish sauce, sesame oil, and a clove of fresh garlic. Black soy sauce has a thick texture and sweet flavor, but you may also substitute molasses for this. Finish the wings with some zesty fresh scallion slices.
