Roasted Korean Chicken Wings

4 from 6 ratings

Set up for the big game with a new kind of chicken wing. Marinate the chicken in a soy sauce-honey mixture and then toss in a simple (spicy) chile-ginger sauce.Recipe courtesy of Flavors of Aloha: Cooking with Tommy Bahama.

Servings

servings

Ingredients

¼ cup soy sauce
2 tablespoon honey
2 tablespoon chinese rice wine or dry sherry
2 green onions, white and green parts minced
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, minced
4 pound chicken wings, cut between the joints, wing tips trimmed
1/3 cup gochujang (korean chile paste)
3 tablespoon soy sauce
2 tablespoon unseasoned rice vinegar
2 tablespoon honey
1 tablespoon asian sesame oil
1 tablespoon peeled and minced fresh ginger
4 cloves garlic, minced
sesame seeds, for garnish

Directions

Whisk the ingredients together with 2 tablespoons water in a large bowl. Add the chicken wings and stir to coat them. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly oil the foil.
Remove the chicken wings from the marinade, discarding the marinade. Arrange the wings on the prepared baking sheet. Roast for 20 minutes.
Flip the wings over and continue roasting until the wings are well browned and tender, about 25 minutes more.
Meanwhile, whisk the ingredients for the sauce together in a large bowl. Set aside while the chicken is roasting to blend the flavors.
Using tongs, transfer the chicken wings to the sauce in the bowl. Mix the wings well to coat them. Transfer to a platter. Sprinkle with the sesame seeds and serve with plenty of napkins.