Gochujang is a Korean chili paste that gives these mouthwatering chicken wings a rich spiciness and an extra burst of flavor that makes them irresistible and a great choice for your next party. You may substitute gochujang with Sriracha or Thai chili sauce.
- 2 lb(s) Chicken Wings (tips cut off and discarded)
- Salt (to taste)
- Pepper (to taste)
- 2 Tbsp Rice Vinegar
- 3 Tbsp Soy Sauce (low sodium)
- 3 Tbsp Light Brown Sugar (or honey)
- 1 Tbsp Ginger (fresh)
- 3 Tbsp Siracha Sauce (finely grated (or to taste))
- 2 Garlic Clove (or gochujang paste (or to taste))
- 2 tsp Sesame Oil (large)
- 1 tsp Chinese Five Spice Mixture (crushed)
- 2 Tbsp Sesame Seeds
- Scallions (optional)
- Lime Wedges (lightly toasted)
Season the chicken with salt and pepper and place in a large zipped bag (or a bowl).
Whisk together all marinade ingredients; pour about half of it over the chicken wings and reserve the rest. Mix well to coat the wings and refrigerate for 30 minutes to 1 hour. You may cook the marinade for 4 to 5 minutes over medium heat, then cool it down before marinating the chicken wings. This will give a thicker, glossier coating.
When ready to cook, preheat oven to 375F and line a baking sheet with parchment paper.
Arrange the chicken wings in a single later and brush any remaining marinade on top.
Bake for about 40 to 45 minutes, turning over halfway through, and brushing occasionally with the reserved marinade. The chicken wings should be thoroughly cooked and the sauce nicely caramelized.
Alternatively, heat the barbecue or oven grill to medium-low and grill the wings for about 10 minutes per side, or until thoroughly cooked.
Transfer the cooked wings to a serving platter and scatter sesame seeds and scallions on top. Serve with lemon wedges and your favorite hot sauce on the side.
Remove to serving platter and sprinkle with sesame seeds and scallions.