Savory, chile-spiked gochujang, a delicious condiment from Korea, makes these sweet-and-spicy wings irresistibly tasty and easy to put together. If you buy wings that are already separated into individual “wingettes,” you’ll need about 2 3/4 pounds for this recipe. Watch our video on gochujang.
Method
Preheat the oven to 400°F.
Line a large rimmed baking sheet with foil and place a wire rack on top.
Cut each wing into 3 pieces at the joint and discard wing tips (or save them for stock); you should have about 24 meaty wing pieces.
Sprinkle wings with salt and place in a single layer on the rack.
Roast until wings are crisp and golden brown, about 45 minutes.
In a large bowl, whisk together gochujang paste, fish sauce, honey, sesame seeds and green onions.
Add wings and toss to coat. Remove the rack and place wings directly on the foil-lined baking sheet.
Bake until hot and glazed, 8 to 10 minutes.
Nutritional Info
Serving Size
Calories
410
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.