Korean Gochujang Wings
Oven baked Korean Gochujang Wings tossed in a homemade sweet and spicy gochujang sauce served with sesame seeds and scallions.
Ingredients
- 2 lbs chicken wings
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1/3 cup buttermilk
- 2/3 cup all-purpose flour
- 2/3 cup cornstarch
- 1 tbsp baking powder
- vegetable oil
- sesame seeds
- scallions chopped
Gochujang sauce
- 1/3 cup gochujang paste
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp lime juice
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1 tbsp honey warmed
- 1/4 cup water
Instructions
- For the wings: Pat dry with paper towel and add to a large bowl. Toss with spices, soy sauce, fish sauce, ginger, garlic and sesame oil. Stir again with the buttermilk and cover with plastic wrap. Refrigerate for 30 minutes- 1 hour for flavours to develop.
- Preheat the oven to 425 degrees F. Line a large baking tray with a wire rack and coat with cooking oil for non-stick.
- Combine the flour, cornstarch and baking powder together. Remove the wings from the wet marinate and toss in the dry dredge ensure to fully coat each side. Place on wire rack leaving a small gap between each wing. Drizzle with some vegetable oil and bake 15-20 minutes on each side until golden and crispy.
- To make the sauce: combine all the ingredients in a saucepot, simmer on low and bring to a gentle boil after a few minutes. Stir until thickened and begins to bubble, about 6 minutes.
- Once the wings are ready, toss with the sauce and finish with sesame seeds and scallions. Enjoy!