Wing It Like You Mean It
Pan-Seared Chicken Wings Glazed with Tangy Korean Gochujang Sauce
35 minutes
Serves 4
AppetizerKoreanDairy-freeNut-freeShellfish-free
Herb's take
These wings are a crash course in the Korean art of balancing heat, tang, and umami with gochujang, rice vinegar, maesil syrup, and a serious sear. You’ll learn why pan-searing builds unbeatable texture, and how finishing with acid and aromatics turns good wings into great ones.
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings dry with paper towels and season them evenly on both sides with kosher salt and black pepper.
- 02Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add neutral oil and swirl to coat.
- 03Arrange the wings in a single layer. Sear for 7-8 minutes on the first side, undisturbed, until well browned and the skin releases easily from the pan.
- 04Flip the wings and cook another 7-8 minutes, until the second side is golden and the wings are cooked through (internal temp 175°F). Remove the wings to a plate.
- 05Discard all but 1 tablespoon of fat from the pan. Lower the heat to medium-low and add the minced garlic. Sauté for 30 seconds until fragrant but not browned.
- 06Add gochujang, rice vinegar, maesil syrup, soy sauce, and toasted sesame oil to the pan. Stir well and simmer for 1 minute to form a thick, glossy sauce.
- 07Return the wings and any juices to the pan. Toss to coat all wings thoroughly in the sauce and cook for 2 minutes, turning to glaze.
- 08Transfer wings to a platter. Sprinkle immediately with sliced scallions and toasted sesame seeds.
- 09Serve hot and bask in the glory of pan-seared, glazed perfection.
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