Korean “Fried” Chicken Wings
with Gochujang mayo / vegetables / Furikake fries
Baked chicken wings are always one of our favorite fall meals, whether you serve them on a regular weeknight or another night while you're watching football. This version is particularly fun, using a few of our favorite Asian seasonings to spice things up.
- Chicken, small wings and drumettes - 1 1/2 lbs
- Baking powder - 1 1/2 tsp
- Salt - 3/4 tsp
- Honey - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Gochujang - 1 Tbsp
- Green onions - 1 stalks, chopped, green and white parts combined
- Foil - for baking
- Mayonnaise - 1/3 cup
- Gochujang - 1 Tbsp
- Carrots - 8 oz, sliced into sticks for dipping
- Celery - 4 ribs, sliced into sticks for dipping
- French fries, frozen - 1 lb
- Nonstick cooking spray or olive oil spray - for fries
- Furikake - 1 Tbsp
Chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Pat wings and drumettes dry. Toss with baking powder, salt, and some black pepper. Set aside for 20 minutes.
Make glaze for chicken - Whisk together honey, soy sauce, and Gochujang (portion for chicken). (Can be done up to 5 days ahead)
Make Gochujang mayo - Combine mayonnaise and gochujang (portion for vegetables).
Green onions - Prep as directed.
Heat oven to 450F / 232C. Place one oven rack in the top third and another oven rack in the lower third of the oven. Set out two sheet pans.
Line the first sheet pan with foil. Place an oven-safe cooling rack on top. Top cooling rack with chicken wings and drumettes, leaving some space in between them so that air can circulate (this will help them to get crispy). Roast chicken on the top rack of the oven until cooked through and crisp and golden on the outside, about 30 minutes.
When chicken is about halfway through cooking, spread the frozen fries out on a sheet pan. Spray the fries lightly with nonstick cooking spray and then sprinkle furikake over top. Bake on the lower rack of the oven until golden and crisp. (Check package directions for recommended cook time.)
When chicken is cooked through, remove it from the oven and brush generously with glaze. Return pan to the oven and bake until bubbling and golden, 3 to 4 minutes.
Serve fries and vegetables with Gochujang mayo for dipping. Top chicken with green onions and enjoy it on the side.
This was a great way to prepare tofu. Good firm texture and spice. The crisp vegetables helped cool the heat.1 Helpful
This was fun to make and very tasty. The spicy mayo was great and the wings turned out really well.0 Helpful
Wings were great! Would def make these again. I did not make the carrots and celery sticks. I did make the fries but did it from scratch as opposed to pre cut / frozen. It added a great deal of extra time but i prefer fresh and was happy with how things turned out.0 Helpful
Really good - my gochujang is a bit old and we love spice so I might want more heat next time. Maybe 4.5 stars. Yum!0 Helpful
Loved this way of making chicken wings! We did sub our favorite bbq sauce and kept the fries unseasoned because of the kids, but otherwise followed the recipe. Would definitely make again and was a fun change for a weeknight.0 Helpful
This was simple to make, but otherwise just okay. The texture of the tofu was weird - hard on the edges and a little spongey, and I baked much less than suggested because it looked so dry when I checked it. The glaze had a pleasant flavor, though.0 Helpful
Really great sauce. DH & DD both loved it.0 Helpful