Sticky Baked Chicken Wings


Chef Matt Jennings of Townsman in Boston means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. Slideshow: More Chicken Wings Recipes 

Active Time:
25 mins
Total Time:
1 hrs 15 mins
8 to 10


  • 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.

    Sticky Baked Chicken Wings
    © Marcus Nilsson

Make Ahead

The prepared gochujang sauce can be refrigerated for up to 1 week.

Related Articles