Ingredients
- 1 cup ketchup
- 1 cup unseasoned rice vinegar
- 1/2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons gochujang (Korean red pepper paste)
- 5 pounds chicken wings, split
- 1/4 cup canola oil
- Kosher salt
- Pepper
- Thinly sliced scallions, toasted sesame seeds and chopped cilantro, for garnish
- Lime wedges, for serving
Preparation
Step 1
In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened
and reduced to 1 cup, about
15 minutes.
Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange
in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.
Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer
on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to
15 minutes more. Transfer
the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.
Make Ahead
The prepared gochujang sauce can be refrigerated for up to 1 week.
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