Baked Gochujang Chicken Wings

Sweet and sticky with a little heat, these wings are loaded with Asian-inspired flavors and will surely be the crowd’s favorite.

Ingredients

½ cup gochujang (Korean hot pepper paste)
1 cup soy sauce
1 cup honey
¼ cup rice vinegar
2 tablespoons freshly grated ginger
4 cloves garlic, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
10 whole chicken wings

Glaze:

3 tablespoons chopped fresh cilantro
2 green onions, thinly sliced
2 tablespoons butter
½ teaspoon sesame oil
½ teaspoon freshly ground black pepper
½ lime, juiced

Directions

Step 1

Whisk gochujang, soy sauce, honey, rice vinegar, ginger, garlic, salt, and pepper together in a bowl. Place chicken wings and half of gochujang marinade in a resealable plastic bag. Seal the bag; refrigerate for at least 1 hour.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.

Step 3

Arrange wings on prepared baking sheet in a single layer.

Step 4

Bake in the preheated oven for 45 minutes, turning once after 15 minutes.

Step 5

Meanwhile, bring remaining half of marinade, cilantro, green onions, butter, sesame oil, and lime juice to a simmer over medium heat; remove from heat.

Step 6

Increase oven temperature to 425 degrees F (220 degrees C). Brush wings liberally with glaze.

Step 7

Return wings to the oven until wings are shiny and sticky, 5 to 10 minutes.