Grab a napkin because these sticky baked Korean chicken wings with gochujang sauce are finger-lickin’ good and absolutely dripping with flavor.
INGREDIENTS
- 2 pounds chicken wings, drumettes and wingettes
- 1 tablespoon vegetable oil
- 1 tablespoon gochugaru, or to taste
- Salt, to taste
- Pepper, to taste
- For the Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons gochujang, or to taste
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
INSTRUCTIONS
- Preheat the oven to 400 degrees Fahrenheit (200°C). Line a baking sheet with parchment paper or place an oven-safe wire rack over the baking sheet.
- In a large bowl, mix the oil, gochugaru, salt, and pepper until blended. Pat the chicken wings dry, then toss them in the oil mixture until well coated.
- Arrange the wings in a single layer on the baking sheet and bake for 40-45 minutes, or until the wings are golden brown and crispy. Turn them halfway through the baking time.
- While the wings are baking, combine the soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil in a small saucepan over medium heat.
- Stir the mixture occasionally and let it simmer for 5-7 minutes, or until slightly thickened. Remove the glaze from the heat and set aside.
- When the wings are baked and crispy, immediately transfer them to a large bowl. Pour the hot glaze over the top and carefully toss until all the wings are evenly coated.
- Transfer the glazed wings to a serving platter and sprinkle sesame seeds and sliced green onions for garnish. Serve immediately and enjoy!