Spicy Korean Chicken Wings
- 1 1/2 kilogram chicken wings
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- Spicy Gochujang Sauce
- 1 tablespoon oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoon sugar
- 1 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 4 tablespoon gochujang
- toasted sesame seeds or crushed toasted peanuts
- Prep: Preheat the oven to 250 Fahrenheit (120 Celsius). Line a baking sheet with aluminum foil. Insert a wire rack into the lined baking sheet and brush it with oil to prevent sticking.
- Prepare chicken wings: Pat dry and toss chicken wings with baking powder and salt to coat. Arrange the wings on the wire rack, and make sure they don’t touch each other.
- Bake the wings: Bake using the lower rack in the preheated oven for 30 minutes. Increase the temperature to 425 Fahrenheit (220 Celsius), transfer the wings to an upper rack, and continue baking for another 45 minutes, or until the wings are golden brown and crispy.
- Cook gochujang sauce: Sauté garlic and ginger until fragrant in a large frying pan/wok over medium heat, about 3 minutes. Add remaining sauce ingredients and cook on low heat for 3 minutes. Turn the heat off but let the frying pan/wok sits on the stove’s heat sauce to keep it warm.
- Coat chicken wings: Remove fried chicken wings from the oven, add them to the cooked sauce and gently toss to coat them evenly.
- Garnish and serve: Transfer the wings to a serving plate and sprinkle with toasted sesame seeds or crushed peanuts. Serve the chicken wings immediately with some cold beer.
Another great recipe by https://dailycookingquest.com.