Author Notes
Sticky caramelized sauce surrounding succulent, glazed chicken? I mean, c’mon. This recipe is fry-fuss free. Not only does the oven do all the work, but you can even go as far as covering the baking rack with foil to make cleaning hassle-free. —The Satisfied Craver
Ingredients
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1/2 cup
ketchup
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1 cup
rice wine vinegar
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1/2 cup
soy sauce
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5 tablespoons
brown sugar
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1 tablespoon
gochujang or sriracha
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1/2 teaspoon
pepper
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1
medium kiwi, pureed
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2
scallions, chopped
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2
cloves garlic, chopped
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1"
ginger, peeled
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3 tablespoons
cornstarch
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3 tablespoons
water
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1 tablespoon
sesame oil
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12
wings, skinless and sectioned
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sesame seeds, for garnish
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cilantro, for garnish
Directions
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Combine the ketchup, vinegar, soy sauce, mirin, brown sugar, gochujang or chili paste, black pepper, kiwi, scallions, garlic, and ginger in a bowl. In another bowl whisk together cornstarch and water until smooth and combine with sauce. Heat the sauce in a pot over medium heat until it comes to a simmer. Turn the heat to medium-low and continue to simmer for about 24 minutes, or until slightly thickened and the sugar has dissolved. Remove the sauce from the heat and transfer to a bowl. Stir in sesame oil and set aside.
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Rinse the chicken wings thoroughly and pat dry with paper towel. Preheat the oven to 400F.
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Remove from the oven. Garnish with sesame seeds and cilantro.
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