Found this Korean style sticky baked chicken wing recipe and fell in love with it. Hope you enjoy them as much as Chuck and I did.
- 1 cup ketchup
- 1 cup unseasoned rice vinegar
- 1/2 cup soy sauce
- 2 Tbsp. honey
- 2 Tbsp. gochujang (Korean red pepper paste)
- 5 lbs. chicken wings, split
- 1/4 cup canola oil
- Kosher salt and pepper
- Thinly sliced scallions, toasted sesame seeds and chopped cilantro for garnish
- Lime wedges, for serving
In a medium saucepan, whist the ketchup, vinegar, soy sauce, honey and gochuhang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened (reduced to 1 cup/about 15 minutes).
Preheat oven to 325. Line 2 large rimmed baking sheets with foil. Toss chicken wings with oil in large bowl, season generously with salt & pepper. Arrange in single layer on each tray. Bake until cooked through and lightly browned (30 minutes). Remove from oven and increase temperature to 450.
Transfer wings to clean large bowl (discard juices from tray). Toss wings with the sauce and arrange in a single layer on the sheets. Bake until glazed and lightly charred in spots (15 minutes). Transfer wings to platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.
Serve with ice cold beer and enjoy!