Korean Gochujang Chicken Wings

Name: Korean Gochujang Chicken Wings
Prep time: 15 min
Total time: 65 min
Yield: 6 Servings
Ingredients: 24 chicken wings, drumettes and wingettes; u00bd teaspoon salt; u00bd teaspoon ground black pepper; 1 tablespoon vegetable oil; 1 clove garlic, finely minced; 1 tablespoon ginger, finely minced; 2 tablespoons sugar; 1 tablespoon rice vinegar; 2 tablespoons soy sauce; 3 tablespoons gochujang; 1 tablespoon toasted sesame seeds, plus more for garnish

By appetizers, Chicken, Hors d'oeuvres Baking, Simmering

August 26, 2024

Korean Gochujang Chicken Wings have a sweet, spicy, and slightly tangy taste. Gochujang is a fermented chili paste that provides a unique blend of sweetness, spice, and a hint of umami. These spicy wings are a flavor explosion.

Prep: 15 mins
Cook: 50 mins
Yields: 6 Servings

Ingredients

24 chicken wings, drumettes and wingettes

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon vegetable oil

1 clove garlic, finely minced

1 tablespoon ginger, finely minced

2 tablespoons sugar

1 tablespoon rice vinegar

2 tablespoons soy sauce

3 tablespoons gochujang

1 tablespoon toasted sesame seeds, plus more for garnish

Directions

1Preheat oven to 450° F. Line a large baking sheet with parchment paper. Set aside. 

2Wash wings in cold water and pat thoroughly dry with paper towels. Transfer wings to prepared baking sheet. 

3Bake for 50 minutes. Remove from oven. 

4In the meantime, add the vegetable oil, garlic, and ginger to a skillet. Over medium heat, cook the ginger and garlic for 2-3 minutes. 

5Add the remaining ingredients to the skillet with the exception of the sesame seeds. Whisk to combine and cook over medium heat until the sauce thickens – about 8-10 minutes. 

6Once the wings are done, remove from oven and add to the skillet with the sauce. Add the sesame seeds as well. 

7Over high heat, toss the wings with the sauce until the sauce coats the wings. Continue to toss over high heat until the sauce thickens even more the wings begin to char just a bit.

8I reserved some of the sauce for dipping, but this is optional.

Recipe from Lord Byron's Kitchen.

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