Korean-Style Chicken Wings

3 pounds chicken wings, split into drummettes and wings (tips discarded)

1 tablespoon baking powder

Kosher salt and ground black pepper

6 tablespoons gochujang (for a milder heat, use 3 to 4 tablespoons)

¼ cup soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

6 cloves garlic, finely grated (about 1½ teaspoons)

1½ teaspoons grated fresh ginger

¾ teaspoon sesame oil

Toasted sesame seeds, to garnish

Chilled cucumber spears dressed with sesame oil and salt, to serve

Heat oven to 475 degrees. Line a rimmed baking sheet with foil, then set a metal rack over it.

Use paper towels to pat dry the chicken wings. In a large bowl, toss the wings with the baking powder and a hefty pinch each of salt and pepper. Arrange the chicken pieces in an even layer on the rack over the prepared pan. Roast for 40 minutes, or until golden, turning the pan after 20 minutes.

Meanwhile, prepare the sauce. In a second large bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, garlic, ginger and sesame oil. Set aside.

Once the chicken wings have roasted, transfer them to the bowl with the sauce. Toss until well coated, then return them to the roasting rack. Increase the oven to broil and set the chicken on an oven rack about 6 inches from the heat. Broil for 2-4 minutes, or until the sauce bubbles and chars in places.

Transfer to a serving platter, then sprinkle with sesame seeds and accompany with cucumber spears.

Serves four.

Cook's note: Gochujang is becoming increasingly common. You should have little trouble finding it in the Asian or international aisle of most larger grocers.

Nutrition values per serving: 480 calories, 26 g fat (7 g saturated; 0 trans), 205 mg cholesterol, 24 g carbohydrates, 2 g fiber, 13 g sugar, 35 g protein, 2,380 mg sodium.

Aarti Sequeira for The Associated Press