Ingredients

• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 2 pounds chicken wings , separated at the joint

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.
2. 2 Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
3. 3 Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.
4. 4 Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.
6. 6 Transfer wings to a serving platter; garnish with green onions and sesame seeds.

Nutrition per serving