Gochujang Wings w/ Jalapeno Skyr Ranch

Gochujang Wings w/ Jalapeno Skyr Ranch

Recipe by Jenny Goycochea

These baked Gochujang Wings are spicy, sweet, and savory! The concentrated flavor comes from a sticky Korean-inspired glaze and the charred jalapeño skyr ranch is the perfect balance of cool and creamy.

These easy wings are gluten-free and baked in the oven for ease.

Makes 6 Servings

2 lbs Chicken Wings
1/3 Cup Cornstarch
3/4 Teaspoon Baking Powder
1 Tablespoon Gochugaru
1 Teaspoon Kosher Salt
1 Tablespoon Olive Oil
Gochujang Sauce:
3 Tablespoons Gochujang
1/3 Cup Honey
2/3 Cup Soy Sauce
2 Teaspoons Freshly Grated Ginger
3 Garlic Cloves, grated
1 Teaspoon Gochugaru
2 Teaspoons Sesame Seeds
Jalapeno Skyr Ranch:
1 Large Jalapeno
1/2 Cup Icelandic Provisions Plain Skyr
2 Tablespoons Mayonnaise
1/2 Cup Buttermilk
1 Tablespoon Rice Wine Vinegar
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Sugar
1/3 Cup Chopped Cilantro
Kosher Salt, to taste
Cracked Black Pepper, to taste
Step 1:
Preheat an oven to 450 F. Line a baking sheet with parchment paper and set aside.
Step 2:
Start by patting the wings very dry with paper towels. Transfer them to a bowl and toss with the cornstarch, baking powder, gochugaru, salt, and olive oil until well-coated. Spread in an even layer on the prepared baking sheet.
Step 3:
Bake the wings for 25-30 minutes, flipping the wings once, until golden and crispy
Step 4:
While the wings cook, combine the glaze ingredients in a small sauce pan and bring to a simmer. Cook for 5 minutes, until slightly thickened. Cool slightly.
Step 5:
Toss the crispy wings in the sauce and return them to the baking sheet. Bake for 5 minutes and serve with the jalapeño ranch.
Jalapeno Ranch:
Char a jalapeño over an open flame until blackened. You can also use a kitchen torch, or an oven broiler. Remove the stem from the jalapeño and remaining jalapeño ranch ingredients in a blender. Blend until smooth and season to taste with salt and pepper.