Instructions

• Preheat the oven to 250°F. Line a large baking sheet with aluminum foil and insert a wire rack. If desired, lightly brush the rack with a small amount of the 1 tablespoon oil to help prevent sticking.
• Pat the 1 1/2–2 lbs chicken wings dry with paper towels. Place the wings in a large bowl.
• Add 2 teaspoons baking powder and 1 teaspoon salt to the bowl with the wings. Toss the wings until they are evenly coated.
• Arrange the wings in a single layer on the prepared wire rack, making sure the wings are not touching each other.
• Place the baking sheet on the lower oven rack and bake at 250°F for 30 minutes.
• While the wings bake, prepare the sauce. In a saucepan over medium heat, add the remaining 1 tablespoon oil. Sauté 4 cloves minced garlic and 2 tablespoons minced ginger for about 2–3 minutes, until fragrant.
• Add 2 tablespoons white (or brown) sugar, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 4 tablespoons gochujang, 2 tablespoons butter, and 2 tablespoons honey to the pan. Reduce heat to low and cook, stirring, for about 3 minutes until the sauce is smooth and combined. Turn off the heat and leave the sauce on the stove.
• After the initial 30 minutes, increase the oven temperature to 425°F. Move the baking sheet to the upper oven rack and continue baking the wings for an additional 45 minutes, or until the wings are golden brown and crispy.
• Remove the wings from the oven and place them in a large bowl. Pour the prepared spicy sauce over the wings and gently toss until the wings are evenly coated.
• Transfer the sauced wings to a serving plate and sprinkle with toasted sesame seeds, chopped green onions, and crushed toasted peanuts. Serve immediately.