Gochujang Chicken Wings
Make the best Gochujang Chicken Wings with this easy oven-baked recipe. Sweet, spicy, and finger-licking good! Bake it up in a pan lined with Non-Stick Foil for easy cleanup.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 2-3 servings 1x
- Category: Entree, Appetizer
- Method: Bake
- Cuisine: Asian
Ingredients
2.5 pounds chicken wings, halved at joints and wingtips discarded
2 tsp toasted sesame seeds for garnish
1 stalked chopped green onions
FOR THE GOCHUJANG SAUCE
4 tbsp gochujang (Korean red pepper paste)
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp rice syrup (you can also use corn syrup)
2 tbsp mirin
2 tsp toasted sesame oil
2 tsp minced garlic
Instructions
1. Add the ingredients for the marinade into a bowl or zip loc bag and mix. Add the chicken wings and let marinate in the fridge for at least 2 hours (you can also leave it overnight).
2. Pre-heat oven to 400 degrees Fahrenheit.
3. Line baking pan with a large sheet of Reynolds Wrap Non-Stick Foil. Place your wings on the pan spaced apart and bake for 30 minutes, flipping halfway through.
4. Remove the pan from the oven and reduce the oven temperature to 350 degrees. Use a baking brush to generously baste the wings on both sides with the sauce.
5. Return the pan to the oven and allow to bake for an additional 25-30 minutes or until the sugars in the sauce have caramelized and an internal temperature of the meat has reached 165 degrees Fahrenheit. Continue to flip and baste the wings with sauce halfway through.
6. Garnish with sesame seeds and green onions. Serve immediately.
Find it online: https://olivia-yi.com/gochujang-chicken-wings/