Sticky Gochujang Chicken Wings

• 24 chicken wings
• 1/4 cup gochujang
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame seeds
• 1 tablespoon chopped green onions

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken wings dry and place on a baking sheet. Bake for 40 minutes, flipping halfway through, until crispy.
3. 3 In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, sesame oil, and black pepper. Simmer over low heat until slightly thickened.
4. 4 Toss the baked wings in the gochujang sauce until evenly coated.
5. 5 Sprinkle with sesame seeds and green onions.
6. 6 Serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Small saucepan

Variations

• Try using chicken drumsticks for a different cut.
• Add a splash of sriracha for an extra kick.

Substitutions

• Substitute honey with maple syrup for a similar sweetness.
• Use coconut aminos instead of soy sauce for a gluten-free option.

Pairings

• Sticky rice
• Kimchi
• Asian slaw

Nutrition

Tips

• For extra crispy wings, refrigerate them uncovered for 30 minutes 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: Freeze uncooked wings 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 bake as directed.

Serving Suggestions

• Serve with steamed rice and a side of pickled vegetables.
• Pair with a crisp lager to balance the spice.

FAQ