Ingredients
- Chicken wings, 2 lbs
- Gochujang (Korean chili paste), 1/4 cup
- Soy sauce, 2 tablespoons
- Honey, 2 tablespoons
- Garlic, minced, 2 cloves
- Ginger, grated, 1 teaspoon
- Sesame oil, 1 tablespoon
- Rice vinegar, 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine gochujang, soy sauce, honey, minced garlic, grated ginger, sesame oil, and rice vinegar. Whisk well to create the sauce.
- Step 3: Add the chicken wings to the bowl and toss to coat them evenly with the gochujang sauce.
- Step 4: Arrange the wings in a single layer on the prepared baking sheet.
- Step 5: Bake for 35-40 minutes, flipping halfway through, or until the wings are cooked through and the sauce is sticky and caramelized.
Notes
- Refrigerate leftover wings in an airtight container for up to 3 days.
- For crispy reheated wings, use an air fryer for best results.
- Serve these spicy wings with a side of cool, creamy coleslaw to balance the heat.
- For extra flavor, marinate the wings in the gochujang sauce for at least 30 minutes, or even overnight, before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American