Korean Oven Fried Chicken Wings

Spicy, sweet, and crispy. WING INGREDIENTS 4 pounds chicken wings, halved at joints, wingtips discarded 2 tablespoons baking powder ¾ teaspoon salt SAUCE INGREDIENTS 1 tablespoon toasted sesame oil, or chili oil 1 teaspoon garlic, minced to paste 1 teaspoon grated fresh ginger ¼ cups water 3 tablespoons sugar 3 tablespoons gochujang 1 tablespoon soy sauce 1/2 teaspoon ground cayenne NOTE: For milder wings, omit the ground cayenne in the sauce. DIRECTIONS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set a greased wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. While the wings are baking, combine sesame oil, garlic, and ginger in large bowl and microwave until mixture is bubbly and garlic and ginger are fragrant but not browned, 40 to 60 seconds. Whisk in ¼ cup water, sugar, gochujang, cayenne and soy sauce until smooth; set aside. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 35 to 45 minutes longer, rotating sheet halfway through baking. Remove sheet from oven, toss wings in sauce and bake on upper rack for another 2 to 5 minutes, until glaze is set. Remove from oven and let cool for 5 minutes on rack. Enjoy!