Gochujang Honey Chicken Wings with Sesame Seeds

• 24 chicken wings, split at joints
• 1/4 cup gochujang
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 tablespoons sesame seeds
• 2 tablespoons vegetable oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken wings dry with paper towels and season lightly with salt.
3. 3 Heat vegetable oil in a large oven-safe skillet over medium heat.
4. 4 Add wings, skin side down, and cook until golden brown, about 5 minutes.
5. 5 Flip wings and transfer skillet to the oven.
6. 6 Bake for 30 minutes, flipping halfway through.
7. 7 In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, sesame oil, and black pepper.
8. 8 Toss wings in the sauce until well coated.
9. 9 Sprinkle with sesame seeds.
10. 10 Serve immediately.

Equipment

• Large oven-safe skillet
• Whisk

Variations

• Add a squeeze of lime for a zesty kick.
• Toss in some sliced green onions for garnish.

Substitutions

• If gochujang is unavailable, use Korean chili powder mixed with a bit of honey and soy sauce as a substitute.

Pairings

• Pairs well with a crisp lager or a tart Asian pear cider.

Nutrition

Tips

• For extra crispy wings, refrigerate them uncovered for 30 minutes before cooking.
• Adjust the amount of gochujang and honey to your preferred spice and sweetness levels.

Storage

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

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with celery sticks and blue cheese dressing.
• Pair with a side of steamed jasmine rice or a fresh cucumber salad.

FAQ