Spicy Gochujang Chicken Wings

Name: Spicy Gochujang Chicken Wings
Cook time: 45 min
Yield: 4 servings
Ingredients: Chicken Wings; Sea Salt; Black Pepper; Garlic Cloves; Chili Paste; Chili Flakes; Tamari; Apple Cider Vinegar; Maple Syrup; Water; Sesame Seeds; Green Onion

Recipe by Fran Allen

Ingredients

Time

45m

Serves

These wings are perfectly sticky, sweet and spicy. Made with Korean flavors like Gochujang (korean red pepper paste), ginger, Gochugaru and maple syrup. This recipe is pretty easy to whip up for a party or game night and so impressive!

Appetizer

Gluten-Free

Ingredients

3 lbs

Chicken Wings

tips removed

1 tsp

Sea Salt

1/2 tsp

Black Pepper

Garlic Cloves

minced

3 Tbsp

Chili Paste

gochugang preferred

1/2 tsp

Chili Flakes

gochgaru preferred

2 Tbsp

Tamari

1 Tbsp

Apple Cider Vinegar

2 Tbsp

Maple Syrup

2 Tbsp

Water

1 Tbsp

Sesame Seeds

3 Tbsp

Green Onion

sliced

Instructions

Preheat the oven to 425°. Line two baking sheets with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 35-40minutes, flipping halfway through. Bake until they are cooked through and crisp on the outside.

In a small saucepan combine the garlic, Gochujang, Gochugaru, Tamari, Apple Cider Vinegar, Maple Syrup and water. Taste and adjust flavors to your liking. Heat the mixture on low and mix well until syrup-like consistency, then remove from heat and set aside.

Combine the baked wings with the sauce and toss to coat thoroughly. Garnish with scallions and sesame seeds and enjoy!

Substitution: To make this dish soy free use 2 tbsp of coconut aminos instead of the tamari.