NO-FRY Korean Chicken Wings?! (EASY & HEALTHY)

Ingredients

• 2 lb Chicken Wings (about 8‑10 whole wings, separated into drumettes and flats)
• 0.5 cup Corn Flour (for coating, provides crisp texture)
• 1 tbsp Miso Paste (adds umami depth)
• 2 tbsp Gochujang Paste (Korean red pepper paste, core of the flavor)
• 2 tbsp Ketchup (adds sweetness and tang)
• 2 tbsp Soy Sauce (salty umami base)
• 1 tsp Sesame Oil (toasted flavor)
• 1 tbsp Honey (balances heat with sweetness)
• 1 tsp Worcestershire Sauce (adds depth and slight tang)
• 0.5 tsp Garlic Granules (concentrated garlic flavor)
• 2 tbsp Water (thins the sauce slightly)
• 1 tbsp Sesame Seeds (toasted, for garnish)

Instructions

1. Separate and Dry Wings

   Pat the chicken wings dry with paper towels, then cut each wing at the joint into drumette and flat pieces.

   Time: PT10M

2. Coat Wings with Corn Flour

   Place the corn flour in a large bowl, add the wing pieces and toss until each piece is lightly coated. Shake off excess flour.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 220°C (428°F).

   Time: PT10M

4. First Bake

   Arrange the coated wings in a single layer on a parchment‑lined baking sheet. Bake for 30 minutes at 220°C.

   Time: PT30M

   Temperature: 220°C

5. Prepare Korean Glaze

   While the wings bake, combine miso paste, gochujang, ketchup, soy sauce, sesame oil, honey, Worcestershire sauce, garlic granules, and water in a mixing bowl. Whisk until smooth.

   Time: PT5M

6. Flip and Glaze

   After the initial 30 minutes, remove the sheet, flip each wing with tongs, brush or toss them in half of the glaze, then return to the oven for another 10 minutes.

   Time: PT10M

   Temperature: 220°C

7. Finish and Serve

   Remove the wings, drizzle the remaining glaze over them, sprinkle toasted sesame seeds, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

1 g