These sticky mouth-watering Korean wings are bursting with flavour, simple to make and, an irresistible crowd-pleaser. The rich spiciness of the glaze comes from gochujang, a popular Korean chili sauce, which you can adjust to taste. Serve them as a snack or an appetizer with pickled radish and your favoured spicy sauce on the side.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45-50 minutes
- Substitute gochujang sauce with Sriracha or another chili sauce of your choice. Alternatively, use gochugaru, Korean pepper flakes.
- If you prefer sticky, glossier chicken wings, cook the marinade over medium-low heat for about 5 minutes, then cool before using.
- To make Korean pickled radish at home, combine 1/3 cup of white vinegar or rice wine vinegar, 1/3 cup water, 1 tablespoon sugar, and 1½ teaspoon salt and pour over 3 cups Korean or Daikon radish (cut into ½-inch cubes). Refrigerate the radish overnight in an airtight container before serving and consume within 3 to 4 days.
- 2 lb (900g) Sargent Farms Chicken Wings
- 2 to 3 tbsp gochujang sauce
- 1 to 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar or lime juice
- 2 to 3 tbsp honey or light brown sugar
- 1 to 2 garlic cloves, crushed
- 2 to 3 tsp finely grated fresh ginger (optional)
- 2 to 3 tsp toasted sesame oil
- 4 to 6 scallions, thinly sliced on a diagonal for garnish
- 1 to 2 tbsp sesame seeds for garnish
- Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, ginger (if using), and sesame oil in a large bowl. Pour the marinade over the chicken wings, toss well to coat, and refrigerate for an hour (or overnight).
- Preheat the oven to 400°F/ 200°C and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Spread the wings in a single layer into a rimmed baking sheet and pour any remaining marinade on top.
- Bake for about 45 to 50 minutes, turning over halfway through and basting with the marinade until thoroughly cooked and caramelized.
- Transfer the wings to a serving platter and scatter scallions and sesame seeds on top before serving.