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Gochujang Chicken Wings
Spicy and savory gochujang chicken wings are a popular Korean-American dish that combines the heat of gochujang paste with the richness of soy sauce and brown sugar. The result is a sweet, spicy, and sticky glaze that coats crispy fried chicken wings. This recipe serves 4-6 people and can be made in under an hour.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Soy, Gluten, Sesame, Sulfites
Ingredients
2 pounds
Chicken Wings
1200 Calories
1/4 cup
Gochujang Paste
100 Calories
2 tablespoons
Soy Sauce
10 Calories
2 tablespoons
Brown Sugar
30 Calories
2 cloves
Garlic
10 Calories
1 tablespoon
Ginger
10 Calories
1 tablespoon
Sesame Oil
120 Calories
1 tablespoon
Toasted Sesame Seeds
50 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). In a large bowl, whisk together gochujang paste, soy sauce, brown sugar, garlic, and ginger. Add the chicken wings and toss to coat evenly.
2
Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the chicken wings on the baking sheet in a single layer. Bake for 20-25 minutes or until cooked through.
3
While the wings are baking, prepare the glaze. In a small saucepan, combine gochujang paste, soy sauce, brown sugar, and sesame oil. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes or until the glaze thickens.
4
Remove the wings from the oven and toss with the glaze until evenly coated. Garnish with toasted sesame seeds and chopped green onions. Serve immediately.
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