(8 Servings)

Introduction:

Ready to spice up your wing game? This recipe for oven-baked wings comes with three mouth-watering sauce options: classic Buffalo, rich Barbecue, and uniquely spicy Korean Gochujang. Each batch of crispy, flavorful wings is sure to impress at any gathering or during a family dinner.

Ingredients:

For the Wings:

• 4 lbs Bone-In Chicken Wings (1,800g)
• 1.5 tbsp Potato Starch (18g)
• 1 tbsp Baking Powder (15g)
• 1 tbsp Salt (16g)

Buffalo Sauce:

• 1 cup Max's Original Hot Sauce (240g)
• 1 stick Butter (112g)
• 2.5 tbsp Worcestershire Sauce (40g)
• 5 cloves Fresh Garlic(15g)
• 1.5 tsp Potato Starch (8g)

Barbecue Sauce:

• 1 cup Ketchup (240g)
• ½ cup Packed Brown Sugar (100g)
• 2 tbsp Worcestershire Sauce (34g)
• 1.5 tbsp Apple Cider Vinegar (22g)
• 5 tsp Max's Hot Sauce (25g)
• 5 tsp Yellow Mustard (25g)
• ½ tbsp Chili Powder (4g)
• ½ medium Red Onion
• 6 cloves Fresh Garlic(18g)

Korean Gochujang Sauce:

• ¾ cup Water (178g)
• ⅓ cup Gochujang Paste (100g)
• ⅓ cup Honey (112g)
• ¼ cup Mirin (60g)
• ¼ cup Soy Sauce (60g)
• 2 tbsp Max's Hot Sauce (20g)
• 3 tbsp White Sugar (38g)
• 6 cloves Fresh Garlic, minced (18g)
• 1 tbsp Fresh Ginger, minced (20g)

Wings Preparation:

1. Arrange a wire rack on a baking sheet.
2. Pat the chicken wings dry and toss with potato starch, baking powder, and salt in a large mixing bowl.
3. Place wings on the wire rack, spaced evenly.
4. Chill in the refrigerator for 4 to 24 hours to dry out the skin.

Buffalo Sauce Cooking:

1. Melt butter in a pot over low heat, add minced garlic, and cook for 5 minutes.
2. Mix Max's Hot Sauce, Worcestershire sauce, and potato starch in a bowl. 
3. Add to the pot and bring to a simmer. Remove from heat.

Barbecue Sauce Preparation:

1. Start by peeling and grating red onion and fresh garlic into a paste.

Barbecue Sauce Cooking:

1. In a saucepan, combine all barbecue sauce ingredients including the grated onion and garlic.
2. Simmer on low heat for 15 minutes, stirring frequently.

Korean Gochunag Sauce Preparation:

1. Begin by peeling and mincing fresh garlic and ginger.

Korean Gochujang Sauce Cooking:

1. In a saucepan, combine water, gochujang paste, honey, mirin, soy sauce, Max's Hot Sauce, white sugar, minced garlic, and ginger.
2. Cook over medium heat, simmer until the sauce reduces to a sticky consistency, about 5-10 minutes.

Cooking Wings:

1. Preheat the broiler and position the oven rack in the middle.
2. Line the baking sheet with foil for easy cleanup.
3. Broil wings for about 25 minutes, flipping every 5 minutes, until golden brown and crispy.
4. Toss wings in the chosen sauce until well-coated.

Conclusion:

These oven-baked wings covered in your choice of Buffalo, Barbecue, or Korean Gochujang sauce offer a perfect blend of spicy, sweet, and savory flavors. Enjoy these sticky, crispy wings with your favorite sides for a meal that's sure to delight everyone at the table.

 

**FAQ:**:

1. Can I prepare the wings ahead of time?

• Yes, you can prepare and season the wings up to 24 hours in advance. Store them uncovered on a wire rack in the refrigerator to help the skin dry out, which makes them extra crispy when baked.

2. What’s the purpose of chilling the wings in the refrigerator?

• Chilling the wings helps dry out the skin, which is essential for achieving a crispy texture once baked. The drying process is enhanced by the salt and baking powder, which draw moisture to the surface.

3. Can I use aluminum foil instead of parchment paper for baking?

• Yes, you can use aluminum foil on the baking sheet for easy cleanup. Just be sure to use a wire rack on top to allow heat circulation around the wings for even cooking.

4. How can I make sure the wings are crispy?

• Make sure the wings are patted dry before seasoning and chilling them uncovered in the refrigerator to remove excess moisture. Also, ensure they are not touching each other on the wire rack to allow heat to circulate freely.

5. Is there a substitute for potato starch?

• Yes, if you don’t have potato starch, cornstarch is a great substitute that will also help in achieving crispy skin.

6. What adjustments should I make if I don't have a wire rack?

• If you don’t have a wire rack, make sure to flip the wings more frequently to ensure they cook evenly on both sides. The rack helps by allowing heat to circulate under the wings, so without it, the underside may not become as crispy.

7. Can I grill the wings instead of broiling them?

• Absolutely! Grilling the wings can add a nice char and smoky flavor. Just be sure to keep an eye on them to prevent burning due to the high sugar content in the sauces.

8. How can I reheat leftover wings?

•  A quick 30 seconds each side in the microwave does the trick, but for that fresh-out-of-the-oven crispiness, an Air Fryer is your best friend. Just 6 minutes at 400°F will revive them beautifully

9. How long can I store the leftover sauces?

• The sauces can be stored in an airtight container in the refrigerator for up to a week. Reheat gently on the stove or in the microwave when ready to use.

10. Can I make these wings gluten-free?

• Yes, the wings can be made gluten-free by ensuring that all the sauce ingredients, especially soy sauce and Worcestershire sauce, are gluten-free. Use a gluten-free soy sauce substitute like tamari.

11. What are some serving suggestions for these wings?

• These wings pair beautifully with classic sides such as celery sticks, carrot sticks, and ranch or blue cheese dressing. They also go great with a simple coleslaw, potato salad, or a refreshing cucumber salad.

12.. What if I don’t have a broiler?

• Just extend the baking to 40 minutes at 450*F, then flip, and bake for an additional 40 minutes, this time at 350*F. 

13. What if I want to make less sauces?

• The quantities for each sauce I've shared are perfect for coating 4 lbs of wings. If you want to try different flavors together, consider halving the recipes to get a variety without waste.