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
- How to Make It
- 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.
- Step 2
- Step 3
- Make Ahead
- The prepared gochujang sauce can be refrigerated for up to 1 week.
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.