Sweet, Spicy & Sticky Korean Chicken Wings
“As an avid barbeque griller and cook, I love fusing widely known dishes with the flavors of our Asian-inspired local faves.” - Devin Boesing, @BoeBoeCooks, Foodland Ambassador
Ingredients
- 15 Chicken wing sections
- 4 tablespoons Gochujang
- 1 tablespoons Grated ginger
- 2 tablespoons Honey
- 1 teaspoon Sesame oil
- Olive Oil
- Salt
- Pepper
- Green onion (optional)
- Sesame seeds (optional)
- Water
Instructions
- Preheat the oven to 400 degrees.
- Marinate chicken wing sections in olive oil, ginger, salt and pepper for 1 hour (optional).
- Evenly spread chicken on a rack elevated above a cookie sheet lined with foil. Cook for about 40 minutes or until the internal temperature reaches 165 degrees.
- In a bowl, whisk together gochujang, grated ginger, honey, and sesame oil until evenly mixed. Add 2 tablespoons of water if the sauce is too thick.
- Remove chicken wings from the oven and toss in the sauce until completely coated.
- Place chicken wings back on the tray, directly under a broiler. Broil on high for 20 seconds to seal in flavor (optional).
- Serve and garnish with green onion and sesame seeds (optional).
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