Gochujang Chicken Wings
Check out recipes posted every Friday from our chefs! Today's recipe by Fort Myers, Florida's Executive Chef, Jillian Lane!
Materials
GOCHUJANG CHICKEN WINGS
- 4 lbs Chicken Wings about 30 pcs, split at the joint and tips removed
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Kosher Salt
- 2 tbsp Japanese Seven Spice (Sesame Seeds, Nori (seaweed) flakes, Dried Chili pepper, Orange Peel, Ginger)
- 3/4 cup Gochujang
- 1/2 cup Honey good quality
- 1/4 cup Hoisin Sauce
- 1 tbsp Water
- 1/2 Lime juiced
Garnish
- 1 tbsp Toasted Sesame Seeds
- 4 ea Scallions sliced on the diagonal
Instructions
Directions
- Preheat oven to 400 degrees F
- Allow the chicken wings to sit out for approximately 15-20 minutes. Place them into a large bowl and add the olive oil, kosher salt and the Seven Spice, mix well. Arrange on a cookie sheet lined with parchment so they are not touching each other. Bake for 40-45 minutes, turning the wings over after 20 minutes.
- While the wings are baking in the oven, mix together the Gochujang, honey, hoisin, water, and lime.
- Remove the fully cooked chicken wings from the oven and allow them to rest and cool for 5-10 minutes. Toss them in a large, clean bowl with half of the Gochujang sauce mixture until completely coated; at this point you can add as much or as little of the sauce as you like or place the remainder in a bowl for dipping.
- Place your saucy hot wings on a platter and sprinkle with toasted sesame seeds and sliced scallions.
- Serve with your favorite Blue Cheese or Cool Ranch.
GOCHUJANG
- A spicy paste used in Korean cooking, made from red chili peppers, fermented soybeans, rice, and salt.