Gluten Free Korean-Style Gochujang Wings

Sticky, spicy, and deeply savory, these oven-baked wings deliver everything you want from a Korean-inspired glaze — bold gochujang heat, a touch of honey sweetness, and that unmistakable toasted sesame finish. The trick to getting genuinely crispy skin without a deep fryer is the baking powder in the dry coating, which draws out moisture and helps the wings turn golden and crackling in a hot oven. Once they're done, a quick toss in the gochujang-tamari glaze and a final five-minute bake sets everything into a glossy, caramelized coating that clings to every piece. The key swap that makes this work without any gluten concerns is tamari in place of regular soy sauce — it delivers the same salty depth with none of the wheat. Fresh grated ginger and garlic go straight into the glaze, so the flavor is bright and punchy rather than flat. Finished with sliced scallions and a scatter of toasted sesame seeds, these wings look as good as they taste. This recipe serves four and is the kind of thing that disappears fast, so you may want to double it.

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