Roasted Korean Chicken Wings
Koreans coat fried chicken wings in a thick sauce of chile paste, honey, and seasonings for a delectable—if fiery—snack. Here the wings are marinated and roasted before saucing. They are no hotter than your average Buffalo wing, but if you wish, coat a single wing for a taste test to check the heat level, or serve the sauce on the side as dip.
4 to 6
4 to 6
  • 1/4cup soy sauce
  • 2tablespoons honey
  • 2tablespoons Chinese rice wine or dry sherry
  • 2 scallions, white and green parts, minced
  • 1tablespoons peeled and minced fresh ginger
  • 2 garlic cloves, minced
  • 4pounds chicken wings, cut between the joints, wing tips discarded(see Note)
  • vegetable oil, for the baking sheet
  • 1/3cup gochujang (Korean hot red pepper paste)
  • 3tablespoons soy sauce
  • 2tablespoons rice vinegar
  • 2tablespoons honey
  • 1tablespoon Asian sesame oil
  • 1tablespoon peeled and minced fresh ginger
  • 4 garlic cloves, minced
  • sesame seeds, for garnish
  1. To marinate the chicken: Whisk the soy sauce, 2 tablespoons of water, honey, rice wine, scallions, ginger and garlic together in a large bowl. Add the chicken wings and stir to coat them. Cover with plastic wrap and refrigerate for 2 to 4 hours.
  2. Position a rack in the center of the oven and preheat the oven to 425ºF. Line a large rimmed baking sheet (half-sheet pan) with aluminum foil and lightly oil the foil.
  3. Remove the chicken from the marinade, discarding the marinade. Arrange the chicken wings on the baking sheet. Roast for 20 minutes. Flip the wings over, and continue roasting until the wings are well-browned and tender, about 25 minutes more.
  4. To make the sauce: Meanwhile, whisk the gochujang, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic together in a large bowl. Set aside while the chicken is roasting to blend the flavors.
  5. Using tongs, transfer the chicken wings to the sauce in the bowl. Mix the wings well to coat them. Transfer to a platter. Sprinkle with the sesame seeds and serve with plenty of napkins.
Recipe Notes

Note: Cut-up chicken wings (labeled drumettes or wingettes) tend to be frozen and give off a lot of liquid during roasting that discourages browning. For the best results, buy whole wings and cut them up at home.