BAKED KOREAN CHICKEN WINGS

INGREDIENTS

3 ½ lbs chicken wings, separated into flats and drumettes 
2 ½ tsp baking powder 
2 ¼ tsp kosher salt
½ tsp freshly ground black pepper 
¼ cup corn starch 
¼ tsp garlic powder 
¼ tsp onion powder
2 tbsp toasted sesame seeds 

Sauce 
1 ½ tbsp oil
4 cloves garlic, grated 
1 ½ inch piece ginger, peeled and grated 
½ cup corn syrup 
¼ cup soy sauce 
1 tbsp white vinegar 
1 tbsp yellow mustard 
1 tbsp brown sugar 
1 tsp gochujang 
2 tbsp toasted sesame seeds 
2 scallions, thinly sliced (optional garnish) 
Thinly sliced pickled jalapeños or fresh red chiles (optional garnish) 

Tools
Cutting board 
Knife 
Mixing bowls 
Baking sheet 
Cooling rack 
Saucepan

DIRECTIONS:

1. Start by patting the chicken wings completely dry. Set aside. 
2. In a large bowl, whisk together the baking powder, salt, pepper, corn starch, garlic and onion powder. Add the chicken wings to the bowl and toss until they are well coated with the mixture. 
3. Line a baking pan with foil and place a cooling rack on top of the baking sheet. Transfer the chicken wings to the rack and place in the refrigerator, uncovered, for at least 8 hours. 
4. When you're ready to cook the wings, preheat oven to 450°F. 
5. Keep the wings as they are on the cooling rack and bake for 20 minutes. Flip the wings and continue baking for about 35 minutes, flipping twice more during baking. The wings should be deep golden brown. 
6. Alternatively, you can cook the wings in an air fryer: Preheat air fryer to 400°. Place the wings in a single layer in the air fryer basket and cook for 8-12 minutes. Flip and continue cooking for another 15-20 minutes, flipping twice more during cooking. 
7. Remove from the oven and let rest before tossing in the sauce. 
8. While the wings bake, prepare the sauce: Heat the oil in a medium saucepan over medium heat. 
9. Add the garlic and ginger and cook until the garlic is slightly crisp, about 3-5 minutes. 
10. Add the corn syrup, soy sauce, white vinegar, and mustard. Whisk together and bring to a simmer. 
11. Add the brown sugar and gochujang and whisk to combine. Continue simmering until the sugar has dissolved. Remove from heat. 
12. In a large bowl, combine the baked wings with the sauce and sesame seeds. 
13. Garnish with scallions and/or pickled jalapeños and fresh chiles, if desired.