Gochujang Glazed Chicken Wings with Sesame Scallions

• 24 chicken wings
• 1/4 cup gochujang paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon sesame oil
• 2 tablespoons olive oil
• 2 tablespoons sesame seeds, toasted
• 4 scallions, sliced
• Salt to taste
• Black pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken wings dry and season with salt and pepper.
3. 3 Toss wings with olive oil and arrange on a baking sheet.
4. 4 Bake for 30 minutes, flipping halfway through, until golden and crispy.
5. 5 While wings bake, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil in a small bowl.
6. 6 Remove wings from oven, brush generously with the glaze.
7. 7 Return to oven for an additional 5 minutes to set the glaze.
8. 8 Sprinkle with toasted sesame seeds and scallions.
9. 9 Serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Whisk

Variations

• Add a squeeze of lime for a fresh twist or toss in some crushed peanuts for added crunch.

Substitutions

• If gochujang is unavailable, use a mix of Korean chili powder and honey as a substitute.

Pairings

• Korean-style slaw
• Sticky rice

Nutrition

Tips

• For extra crispy wings, refrigerate them uncovered for at least an hour before baking.
• Adjust the amount of gochujang to control the spice level.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled vegetables.

FAQ