Oven Baked Red Pepper Chicken Wings
These Oven Baked Red Pepper wings are baked to a crisp in the oven and tossed in a sweet, savory and spicy red sauce so good that it’ll be gone in no time.
Servings: 2
Equipment
- Large baking sheet
- Baking rack
- Mixing bowl
- Aluminium foil
Ingredients
Chicken:
- 2 lbs chicken wing flats & drums separated, cleaned and patted dry
- ½ tsp salt
- 1 tbsp corn starch
- Non-stick oil spray
Sauce
- 2 tbsp ketchup
- 2 tbsp coconut aminos or soy sauce
- 1 1/2 tbsp gochujang or red chilli paste
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp minced garlic
- 1 tsp sesame oil optional
Instructions
- Set up oven racks so that one is in the upper middle position and the other in lower middle position.
- Preheat oven to 250℉/120℃
- Line the baking tray with foil and set the oven safe rack wire rack on the foil. Spray the rack with non-stick oil spray or brush with oil.
- Pat dry wings with a paper towel then place them in a large mixing bowl.
- Add salt and cornstarch to wings then toss until evenly coated.
- Arrange wings in a single layer on the rack in the baking sheet. Bake on the lower middle rack for 30 minutes.
- Move wings to the upper middle rack and raise oven temperature to 425 ℉/ 220 ℃. Bake for an additional 40 - 50 minutes making sure to rotate them at the halfway point (20-25 minutes).
- While wings are in the oven, make the sauce. Place all ingredients in a small saucepan and bring to a boil/bubble. Remove and set aside.
- When wings are golden brown, remove from oven and let sit for 3-5 minutes. Then place immediately in a bowl and pour warm sauce over tossing until evenly coated. See notes.
- Serve immediately!
Notes
1. If you want that charred and sticky effect, remove the wings when it has 5 minutes to go, use a pastry brush to brush sauce over wings on the rack, return to oven and set to broil for 3-5 minutes.