Gochujang Chicken Wings

By mahto

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

Preparation

Step 1

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.