Serves 4
140 min
Baked Korean Chili Wings
Recipe GLPRaa9150d771cad0
Tender chicken wings marinated in a savory-spicy blend of gochujang, garlic, ginger, and sesame oil, then baked until crispy and glazed to perfection. A Korean-inspired appetizer with bold, complex flavors.
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Ingredients
6 chicken wings
2 cloves garlic, grated
2 teaspoons grated ginger
2 teaspoons gluten-free soy sauce or tamari
2 teaspoons toasted sesame oil
1 tablespoon gochujang Korean chili paste
1 teaspoon honey
Directions
In a medium bowl, whisk together the grated garlic, ginger, soy sauce, sesame oil, gochujang, and honey until well blended into a smooth marinade.
Add the chicken wings to the marinade and massage the sauce thoroughly into each wing to ensure all pieces are evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
Preheat your oven to 400°F (200°C). Line a baking tray with foil and place a wire rack on top.
Arrange the marinated chicken wings on the wire rack in a single layer. Reserve the remaining marinade in a small bowl for glazing. Bake the wings for 30 minutes.
Remove the wings from the oven and brush them generously with the reserved marinade, coating all sides well. Return the wings to the oven and bake for an additional 5 minutes until the wings reach an internal temperature of 165°F and the glaze is slightly caramelized.
Transfer the wings to a serving platter and enjoy while still warm as an appetizer or snack.
