Spicy Korean Chicken Wings - Gochujang Wings

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat with less sugar.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective alternative.

Pat dry the chicken wings with a paper towel.

Add 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground pepper to the wings and mix to evenly disperse the spices.

Add 1/4 cup of potato starch to the wings and mix until they are lightly coated.

Crumple parchment paper and line a sheet pan with it.

Lay the chicken wings down on the sheet pan with the skin side down.

Spray the wings with avocado oil, ensuring only one side is oiled.

Preheat the oven to 400°F and bake the wings for 20 minutes.

Flip the wings over and bake for another 20 minutes.

Mince 3 cloves of garlic and set aside.

Peel ginger using a spoon and grate about 1 tablespoon of ginger.

Heat a wok on medium-low and add 1 tablespoon of avocado oil.

Add the minced garlic and grated ginger to the wok and cook for about 30 seconds.

Add 2 tablespoons of mirin, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of corn syrup, and 2 tablespoons of gochujang to the wok.

Increase the heat to bring the sauce to a low simmer and cook until it starts to simmer.

Remove the crispy chicken wings from the oven and toss them in the sauce until nicely coated.

Garnish with roasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens