Description
These Korean-style chicken wings are marinated in a delicious mix of soy sauce, honey, and gochujang, then baked until crispy. Ideal for game day or gatherings, they offer a perfect balance of sweet and spicy flavors that will impress your guests!
Ingredients
Scale
- 2 pounds of chicken wings
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- In a medium-sized mixing bowl, combine the soy sauce, honey, gochujang, rice vinegar, and sesame oil. Whisk until the honey is fully dissolved and the mixture is smooth.
- Add the minced garlic and grated ginger to the bowl. Stir well to incorporate.
- Taste the marinade and adjust the spice or sweetness as desired.
- Place the chicken wings in a large resealable plastic bag or a glass dish.
- Pour the marinade over the wings, ensuring they are well coated. Seal the bag tightly or cover the dish with plastic wrap.
- Refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil and place a wire rack on top.
- Remove the wings from the marinade, letting excess drip off, and arrange them in a single layer on the wire rack.
- Bake the wings in the preheated oven for 40-45 minutes, flipping halfway through.
- For extra crispiness, broil the wings for the last 5 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 5 minutes.
- Transfer the wings to a serving platter and garnish with sesame seeds and chopped green onions.
Notes
- For a spicier kick, add more gochujang to the marinade.
- These wings can also be grilled or fried if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes