Gochujang is a a Korean fermented chili paste, which gives these chicken wings a uniquely spicy flavor that I can’t get enough of. It forms the backbone of the sauce, which is pretty simple to put together. Gochuchang (not to be confused with gochugaru, or Korean chili flakes) is both pungent and hot, sweet and salty all at the same time. It’s delicious. I’ve been experimenting with Korean flavors at home, and these spicy-sweet and sticky chicken wings have become one of my favorites.
6 pounds chicken wings, tips discarded and wings split
1/4 cup canola oil
salt and pepper
1/3 cup gochujang (Korean chile paste)
2 tablespoons gochugaru (Korean chile powder)
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons minced ginger
1 teaspoon minced garlic
Sesame seeds and sliced green onions, for garnish
1. Preheat the oven to 450 degrees. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
2. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.
3. Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.