Ingredients:

  • 2.5 lbs (1.1 kg) chicken wings, drumettes and flats separated if desired
  • 1 tbsp (15 ml) vegetable oil
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 2 tbsp (30 ml) gochujang (Korean chili paste)
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) honey
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) rice vinegar (or apple cider vinegar)
  • 1 tsp (5 ml) sesame oil
  • 1/2 tsp (2.5 ml) grated fresh ginger
  • 1/4 cup (60 ml) water
  • Sesame seeds, toasted (optional)
  • Chopped scallions (optional)

Instructions:

  1. In a large bowl, whisk together the gochujang marinade ingredients. Add the chicken wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  3. Arrange the marinated wings in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, or until the wings are cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C).
  4. While the wings are baking, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, whisking constantly. Cook for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon.
  5. Remove the wings from the oven. Transfer them to the saucepan with the glaze. Toss to coat evenly. Alternatively, brush the glaze over the wings directly on the baking sheet. Return to the oven and bake for another 5-10 minutes, or until the glaze is sticky and caramelized. Watch carefully to prevent burning.
  6. Transfer the glazed wings to a serving platter. Garnish with sesame seeds and chopped scallions, if desired. Serve immediately.