Gochujang Wings w/ Jalapeno Skyr Ranch

Recipe by Jenny Goycochea

Description

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

Ingredients

Wings:

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

Recipe

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.