Easy Korean BBQ Spicy Chicken Wings Recipe

Ingredients

• 2 pounds chicken wings, tips removed
• 1 tablespoon vegetable oil
• 1/2 cup gochujang (Korean chili paste)
• 2 tablespoons honey (or agave syrup for lower sugar)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons garlic powder
• 1 teaspoon ginger powder
• 1/2 teaspoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, finely chopped (for garnish)

Instructions

1. Preheat the oven to 425°F and line a 18x13-inch half sheet pan with parchment paper for easy cleanup.
2. In a large mixing bowl (4-quart), combine the gochujang, honey, low-sodium soy sauce, rice vinegar, garlic powder, ginger powder, and sesame oil. Whisk until smooth to create the sauce.
3. Add the chicken wings into the bowl and toss until they are evenly coated with the marinade. Let them sit for about 10 minutes at room temperature to absorb the flavors.
4. Arrange the wings on the prepared sheet pan in a single layer, ensuring they are not overcrowded.
5. Drizzle 1 tablespoon vegetable oil over the wings, ensuring they are evenly coated.
6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wings are golden brown and crispy, and the internal temperature reaches at least 165°F.
7. Once cooked, transfer the wings to a large mixing bowl and toss them again in any remaining sauce from the mixing bowl until well coated.
8. Garnish the wings with sesame seeds and chopped green onions before serving.