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.
- 2-3 lbs chicken wings, wingettes and drumettes only
- 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
Preheat the oven to 450°.
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.
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.
Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.