Wing Theory of Relativity
Charred Chicken Wings in Sticky Korean Gochujang Glaze
30 minutes
Serves 4
AppetizerKoreanDairy-freeNut-freeShellfish-free
Herb's take
If Einstein had ever slow-roasted a chicken wing, he'd have discovered that time bends deliciously around sticky, charred gochujang glaze. Here you'll learn the secret of Korean barbecue flavor, without leaving your kitchen or violating any physical laws.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 450°F. Line a rimmed baking sheet with foil and place a wire rack on top.
- 02Pat chicken wings very dry with paper towels. Toss wings with 1 tbsp vegetable oil, salt, and pepper in a large bowl.
- 03Arrange wings in a single layer on the rack. Roast for 20 minutes, flipping halfway through, until golden and starting to crisp.
- 04While wings roast, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, brown sugar, and remaining 1 tbsp vegetable oil in a small bowl until smooth.
- 05Remove wings from oven. Brush generously on all sides with the gochujang glaze. Return to oven and roast for 7-10 more minutes, until glaze is thick and bubbly with charred spots.
- 06Transfer wings to a platter. Sprinkle with sesame seeds and scallions. Serve hot, napkins at the ready.
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