Saturday, October 17, 2015

Korean Chicken Wings

Ingredients for 6 wings

1 lb chicken wings

For the marinade:

½ heaped tbsp gochujang (hot pepper paste)
½ tsp salt
1 tbsp ginger, finely chopped
1 tsp sesame oil
1½ tbsp brown sugar
1½ tbsp honey
2 tbsp rice vinegar
3 tbsp soy sauce
4 garlic cloves, finely chopped

Directions

Mix all the ingredients for the marinade in a bowl until sugar has completed melted.

Use a tupperware or ziploc bag. Add chicken wings and marinade, making sure all the wings are coated.

Refrigerate for at least 3 hours.

Preheat oven to 425ºF. Line a baking sheet with aluminum foil and place the wings flat onto it.

Bake for 25-30 minutes, turning them over halfway through the cooking process. Baste the wings a few times with the marinade.

The wings are ready when the skin is crispy and golden brown. 
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