Korean Wings

Clock Icon 45 minutes |
Servings: 6-8 |
Prep: 15 minutes |
Cook: 30 minutes

Korean Wings

Clock Icon 45 minutes
Servings: 6-8
Prep: 15 minutes
Cook: 30 minutes

Korean Wings

Clock Icon 45 minutes
Servings: 6-8
Prep: 15 minutes
Cook: 30 minutes

Ingredients

Ingredients

  • 2 lbs (1 kg) chicken wingettes and drumettes mixed
  • 2 Tbsp (30 ml) canola oil
  • 1 tsp (5 ml) sesame oil
  • 2 Tbsp (30 ml) rice vinegar
  • 3 Tbsp (45 ml) soy sauce
  • 2 Tbsp Korean red chili paste (Gochuchang) – can substitute by mixing 1 ½ Tbsp (22.5 ml) Sambal Oelek or other chili paste with ½ tsp (2.5 ml)  sugar
  • 2 Tbsp (30 ml) lime juice
  • 1 tsp (5 ml) lime zest
  • 1 Tbsp (15 ml) grated fresh ginger
  • 2 (2) cloves garlic, finely minced
  • 2 Tbsp (30 ml) brown sugar
  • 2 (2) Peak of the Market green onions, finely chopped
  • ½ tsp (2.5 ml) dried chili flakes (optional)

Method

  1. Combine all marinade/finishing sauce ingredients in a bowl. Stirring until sugar is dissolved. Divide sauce into two equal portions. Half will be used to marinade wings. The remaining half will become the finishing sauce.
  2. With half of the sauce marinate chicken wings for 15 minutes, or overnight. A resealable freezer bag can be used.
  3. Preheat oven to 375F.
  4. Line a baking sheet with foil and then position a rack on the baking sheet large enough to hold all the wings in one layer. Spray the rack with non-stick cooking spray. Position wings on rack.
  5. Place wings in the oven and bake for 30-40 minutes, or until wings are cooked through and brown. Transfer wings to a serving platter and drizzle with the finishing sauce.