Baked Gochujang Chicken Wings

Name: Baked Gochujang Chicken Wings
Total time: 130
Yield: 4
Ingredients: 0.5 cup gochujang (Korean hot pepper paste); 1 cup soy sauce; 1 cup honey; 0.25 cup rice vinegar; 2 tablespoons freshly grated ginger; 4 cloves garlic, chopped; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 10 whole chicken wings; 3 tablespoons chopped fresh cilantro; 2 green onions, thinly sliced; 2 tablespoons butter; 0.5 teaspoon sesame oil; 0.5 teaspoon freshly ground black pepper; 0.5 lime, juiced

Recipe by CookingWithShelia from allrecipes.com

2 Hr. 10 Mins.

Ingredients

4 servings

•

0.5 cup gochujang (Korean hot pepper paste)
•

1 cup soy sauce
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1 cup honey
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0.25 cup rice vinegar
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2 tablespoons freshly grated ginger
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4 cloves garlic, chopped
•

1 teaspoon salt
•

1 teaspoon freshly ground black pepper

•

10 whole chicken wings
•

3 tablespoons chopped fresh cilantro
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2 green onions, thinly sliced
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2 tablespoons butter
•

0.5 teaspoon sesame oil
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0.5 teaspoon freshly ground black pepper
•

0.5 lime, juiced

Instructions

Whisk gochujang, soy sauce, honey, rice vinegar, ginger, garlic, salt, and pepper together in a bowl. Place chicken wings and half of gochujang marinade in a resealable plastic bag. Seal the bag; refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
Arrange wings on prepared baking sheet in a single layer.
Bake in the preheated oven for 45 minutes, turning once after 15 minutes.
Meanwhile, bring remaining half of marinade, cilantro, green onions, butter, sesame oil, and lime juice to a simmer over medium heat; remove from heat.
Increase oven temperature to 425 degrees F (220 degrees C). Brush wings liberally with glaze.
Return wings to the oven until wings are shiny and sticky, 5 to 10 minutes.