Gochujang Chicken Wings

Photo by mahto a.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup gochujang

  • 2

    Tablespoons dark soy sauce

  • 1/2

    teaspoon ground black pepper

  • 2

    Tablespoons rice wine vinegar

  • 1

    Tablespoon sesame oil

  • 1

    Tablespoon honey

  • 2

    Tablespoons minced garlic

  • 1

    Tablespoon grated ginger

Directions

Combine all of the sauce ingredients in a small sauce pot. Bring to a low simmer for 2 minutes. Allow to cool then set aside. Get the wings ready: 3 Pounds of chicken wings rinsed and separated at the joint. Allow the wings to dry for 30 minutes at room temp. Bake in a preheated 425 degree oven until brown and a little crispy turning just once on a wire rack if possible. I like my wings fully cooked and then some. I want the meat to easily come from the bone. Allow the cooked wings to cool for 5 minutes then toss them in your prepared sauce.

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