Korean Baked Gochujang Chicken Wings
2 hrs 30 min + overnight chill6 portions
Spicy gochujang-glazed chicken wings, marinated overnight and baked until charred, finished with sesame seeds.
| prepPreheat oven to 400°F / 200°C | ||||
| prepLine baking sheet with foil | ||||
| 60 ml soy sauce | Mix marinade | Coat wings, marinate 2 hrs or overnight | Brush with oil, bake 400°F / 200°C, 12–15 min/side | Broil 5 min until charred, top with sesame seeds |
| 60 g gochujang (Korean chili paste) | ||||
| 1 tablespoon red chili flakes | ||||
| 1 tablespoon rice vinegar | ||||
| 45 g honey | ||||
| 1 tablespoon minced ginger | ||||
| 1 tablespoon minced garlic | ||||
| 1 kg chicken wings | ||||
| Oil (for brushing) | ||||
| Sesame seeds (for topping) | ||||
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