Description
Made with the spicy and sweet Korean gochujang chili paste, these baked wings are an easy crowd pleaser.
Ingredients
Scale
- 6 Chicken Wings
- 2 cloves Garlic – grated
- 2 teaspoon grated Ginger
- 2 teaspoon light Soy Sauce (I use gluten free Tamari)
- 2 teaspoon Toasted Sesame Oil
- 1 tablespoon Gochujang Korean Chilli Paste (or Sriracha)
- 1 teaspoon Honey
Instructions
- Combine garlic, soy sauce, sesame oil, honey and and chili paste in a container. Add in the chicken wings and massage with the marinade to coat everything. Put in the fridge to marinade for at least 2 hours and preferably overnight.
- Heat the oven to 200C (400F). Arrange the wings on the wire rack with the tray lined with foil at the bottom layer. Reserve the marinade for the glaze. Bake in the hot oven for 30 minutes.
- BAKE chicken until completely done, remove and baste the wings with the reserved marinade. Put the wings back into the oven for 5 minutes and it’s done.
- Serve as a side dish or snack
- Category: Main, Appetizer
- Cuisine: Korean Inspired