⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 lb Chicken wings
• 1/4 cup Soy sauce
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Sesame oil
• 1 tablespoon Brown sugar
• 1 clove Minced garlic
• 1/2 teaspoon Minced ginger
• 2 tablespoons Toasted sesame seeds

📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure that oven rack is in the middle position. This is important for even cooking.
2. In a medium mixing bowl, whisk together the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ginger. This will be your marinade; Make sure to whisk until it forms a smooth, homogeneous mixture.
3. Add the chicken wings to the marinade, ensuring that each wing is thoroughly coated. This is crucial for maximum flavor penetration. I usually let it marinate for at least 30 minutes but longer is always better; up to 4 hours in the fridge is ideal for the best flavor.
4. Arrange the marinated wings in a single layer on a baking sheet. Avoid overcrowding the sheet, as this will prevent even cooking. Ideally, leave some space between the wings for airflow and even browning.
5. Bake the wings for 30 minutes, then flip them over using tongs and continue baking for another 15-20 minutes. The wings should be cooked through and nicely browned. To check if they are done, use a meat thermometer or check for the juices to run clear.
6. Remove the wings from the oven and immediately sprinkle generously with toasted sesame seeds. This adds both flavor and visual appeal. Yum!
7. Let the wings rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful wings. Enjoy!

📝 Notes

• Feel free to adjust the amount of gochujang to control the level of spiciness.
• For extra crispy wings, broil them for the last few minutes of cooking time.
• If you don't have fresh ginger, you can substitute 1/4 teaspoon of ground ginger