Spicy Korean Chicken Wings
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Equipment
- baking sheet
- nonstick foil
Ingredients
Chicken:
- 2-1/2 pounds chicken wings sections
- toasted sesame seeds garnish
Marinade Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons ginger paste
- 3 tablespoons minced garlic
Sauce Ingredients
- 1/3 cup gochujang paste spicy fermented soybean paste
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup sriracha sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
Instructions
- Mix together marinade and pour over wings in a resealable bag; refrigerate 6 hours or overnight.
- Preheat oven to 400°F.
- Drain wings from marinade, discarding marinade.
- Place wings on a baking sheet (I line the sheet with nonstick foil).
- Bake for 35-45 minutes, turning once, until wings are cooked through. Larger or smaller wings may need a little more or less time.
- While wings are baking, whisk together the sauce ingredients.
- When wings are done, drain any fat and toss the wings in sauce.
- Garnish with toasted sesame seeds.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 304kcalCarbohydrates: 20gProtein: 13gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 38mgSodium: 3134mgPotassium: 299mgFiber: 0.4gSugar: 14gVitamin A: 130IUVitamin C: 14mgCalcium: 42mgIron: 2mg
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