Finally getting around to posting these delicious Sticky Baked Chicken Wings I made for the Super Bowl this year.
The recipe was in the January 2017 issue of Food and Wine magazine.
If you don’t want them too spicy you can decrease the amount of the Korean red pepper paste, or eliminate it altogether and they are still yummy.
You will not even miss the fact they are baked, not fried! A little more healthy, a lot less mess, and very tasty!
Sticky Baked Chicken Wings
(Brian O’Connor’s Korean Chicken, Bok A Bok Chicken, Seattle)
Sticky Baked chicken Wings (serves 8 to 10 )
1 cup ketchup
1 cup unseasoned rice vinegar
½ cup soy sauce
2 tablespoons honey
2 tablespoons gochujang (Korean red pepper paste)
5 pounds chicken wings, split
¼ cup canola oil
Kosher salt and pepper
Thinly sliced scallions, toasted sesame seeds and chopped cilantro, for garnish
Lime wedges, for serving
1. In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey, and gochujang (if using), and bring to boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.
2. Meanwhile, preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange on a single layer in each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450 degrees.
3. Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wing with the sauce and arrange in a single layer on each of the prepared baking sheets.
Bake until glazed and slightly charred in spots, 10 to 15 minutes more.
Transfer the wings to a platter and garnish with scallions, sesame seeds, and cilantro. Serve with lime wedges.
Make Ahead: The prepared gochujang sauce can be refrigerated for up to a week.
