Gochujang Wings, Crispy Shallot, Coriander Recipe

Prep the wings

Pat the wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock. Place wings in a large bowl.

In a small bowl, combine kosher salt, baking powder, garlic powder, black pepper and vegetable oil. Toss the wings in the mixture until evenly coated. The baking powder helps crisp the skin.

Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Refrigerate uncovered for 30–60 minutes (or up to overnight) to dry the skin — this improves crispiness.

Preheat your oven to 220°C (425°F). If using an air fryer, preheat to 200°C (400°F).

Roast: Place the baking sheet with the rack in the oven and roast for 30–40 minutes, flipping once at ~20 minutes, until the wings are golden brown and skin is crisp and internal temperature reaches 75°C (165°F). For air fryer: cook in batches for 20–25 minutes, shaking halfway, until crisp and cooked through.

While wings roast, prepare shallots. Separate very thin slices of shallot and pat them somewhat dry. Heat neutral oil in a medium heavy-bottomed skillet or small saucepan to 175–180°C (350–360°F). If you don’t have a thermometer, test with one slice — it should sizzle steadily without smoking.

Fry the shallot slices in batches (do not overcrowd) for 1–3 minutes per batch until deep golden brown and crisp. Stir gently to prevent sticking and burning.

Use a slotted spoon to transfer fried shallots to a paper towel–lined tray. Immediately season with 1/2 tsp kosher salt. Let cool completely — they will continue to crisp as they cool.

Combine gochujang, honey, rice vinegar, soy sauce, sesame oil, grated ginger and minced garlic in a small saucepan. Whisk together and add 1–2 tbsp water if the mixture is too thick for glazing.

Place the saucepan over medium-low heat and simmer gently for 2–3 minutes, stirring constantly, until the glaze is glossy and slightly thickened. Do not boil vigorously. Remove from heat and keep warm.

Taste and adjust: add a little more honey if you prefer sweeter, or an extra 1/2 tbsp rice vinegar to brighten.

When wings are fully cooked and crisp, transfer them to a large clean bowl. Pour the warm gochujang glaze over the wings and toss gently but thoroughly to coat each wing. Work in two batches if necessary so glaze evenly coats all pieces.

Arrange glazed wings on a serving platter. Immediately sprinkle the crispy shallots over the wings so they stay crunchy.

Scatter chopped coriander leaves over the wings and finish with toasted sesame seeds. Serve with lime wedges on the side for squeezing over just before eating.

Leftover wings can be stored in an airtight container in the fridge for up to 2 days; re-crisp in a hot oven (200°C / 400°F) for 6–8 minutes and reheat glaze separately.