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Spicy Korean Chicken Wings with Steamed Rice and Crab Rangoon Wontons

I bet you all would love to have some sticky, spicy Korean chicken wings coated with the addictive Korean red pepper paste, or gochujang. I am a huge fan of gochujang as I love fiery foods; the chili paste always makes everything so much better.

Spicy Korean Chicken Wings

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Serves: 4 Total Time: 55 minutes

Ingredients

  • 2-3 lbs chicken wings, wingettes and drumettes only
  • Salt
  • Ground black pepper
  • 3 cloves garlic, minced
  • 3 tablespoons Korean red chili pepper paste (Gochujang)
  • 1/2 teaspoon Korean chili powder (Gochugaru)
  • 2 tablespoons soy sauce
  • 1/2 tablespoon Apple cider vinegar or Asian rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • White sesame, for garnishing
  • Chopped scallions, for garnishing


Instructions

1

Preheat the oven to 450°.

2

Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 – 45 minutes, until they are cooked through and crisp.

3

In a small sauce pan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.

4

Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.

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