Sticky Sesame Korean Chicken Wings
Smothered in gochujang and sprinkled with sesame seeds and spring onions, these are chicken wings that you won’t want to miss! They are so sticky, sweet and spicy that you won’t be able to stop yourself from reaching for more. We’re all huge lovers of chicken wings here, they’re so versatile and always - always - delicious!
Ingredients
2-3 lbs chicken wings, wingettes and drumettes
salt, to taste
ground black pepper, to taste
3 cloves garlic, minced
3 tablespoons Korean red chili pepper paste, Gochujang
1/2 teaspoon Korean chili powder, Gochugaru
2 tablespoons soy sauce
1/2 tablespoon apple cider vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon sesame oil
white sesame for garnishing
chopped scallions for garnishing
Method
Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 - 45 minutes, until they are cooked through and crisp.
In a small saucepan, add the remaining ingredients, except the white sesame and scallions. Whisk to mix well on a low heat. Turn off the heat when it becomes sticky.
Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.
