Gochujang Glazed Chicken Wings
Easy Korean chicken wings recipe with gochujang glaze and Yondu. Crispy, sticky, and packed with umami flavor. Your new go-to appetizer in under an hour!
Ingredients (serves 4)
For the wings
2 lb. chicken wings, separated into “drumette” and “flat”
1 Tbsp. Yondu Umami Sauce
½ tsp freshly ground black pepper
For the glaze
1/3 cup Gochujang
2 Tbsp. Korean soy sauce
2 Tbsp. honey
1 Tbsp. rice vinegar (can substitute with mild apple cider vinegar)
1 Tbsp. toasted sesame oil
2 cloves of garlic, minced
1 Tbsp. fresh ginger, grated
How to make it
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Preparing the wings:
Season wings with Yondu sauce and pepper. Bake in a convection oven at 450 °F for 30–35 minutes, turning halfway through.
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Glazing the wings:
In a bowl, mix the ingredients of the glaze. Once wings are cooked mix them with the gochujang glaze and toss vigorously to coat evenly. Bake for an extra 5 minutes and serve garnished with chopped scallion and sesame oil (optional)
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Gochujang Gluten Free
A multi-purpose, gluten-free fermented red pepper paste with the perfect combination of sweet, savory and spicy. Can be used to marinate meat, mixed into stews and used as a hot dipping sauce for Bibimbap and other dishes.