Easy Korean Chicken Wings

By • November 15, 2013 • 0 Comments



Author Notes: Simply to make. The only key is finding gochujang, a fermented red pepper paste that is ubiquitous in Korean cooking. Look for it at your local Asian store.Ben Pagel

Makes 16 wings (ish)

  • 2 pounds chicken wings, trimmed
  • garlic salt
  • 1/4 cup gochujang (Korean red pepper paste)
  • 1/4 cup honey
  • 2+ tablespoons apple cider vinegar
  1. Preheat the oven to 450 degrees. Trim the wings and season with garlic salt.
  2. Spray a broiler pan with nonstick spray or line with aluminum foil (your preference). Arrange the wings in a single layer. Bake for 35-40 minutes, until they're browned.
  3. While the wings are cooking, combine the gochujang and honey in a small pan over medium-low heat and thin with vinegar until desired consistency (I made mine like BBQ sauce).
  4. Toss the cooked wings in the sauce. Serve with beer. Use lots of napkins because honey is crazy sticky.
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