Any time “The Big Game” comes around (which for me could be a night of Seinfeld reruns – who needs an excuse to eat handheld comfort), there are a couple things that rank super high on my must eat list. Has to be handheld. Has to be a least a little spicy. And most definitely has to be as addictive as possible. The kind of food that you immediately need more of, and about 1/2 hour later look up and realize the food apocalypse that just went down in front of you.
These wings might just be my favourite fast wing recipe. Sweet, spicy, and nice and crunchy. Perfect for game day….or any random Tuesday.
Korean Gochujang Chicken Wings
For the wings:
3lbs chicken wings, split
1 1/2 tablespoons vegetable oil
salt & pepper
For the sauce:
1/3 cup Gochujang
2 tablespoons soy sauce
3 tablespoons maple syrup
1 tablespoon rice wine vinegar
1 tablespoon ginger, grated
1 tablespoon sesame oil
1 tablespoon lime juice
2 cloves garlic, grated
1/2 cup butter, melted
2 tablespoons green onions, diced
2 tablespoons crushed peanuts
2 teaspoons sesame seeds
Preheat your oven to 400 degrees.
Pat dry the wings with paper towel. Toss the wings with the vegetable oil, and season with salt & pepper.
Bake on a tray lined with parchment paper for 45-50 minutes, until cooked through and nice and crispy.
While your wings are baking, make your sauce.
Combine, Gochujang, soy, maple, vinegar, ginger, garlic, sesame oil, and lime in a medium bowl. Add your melted butter, and whisk well. Set aside.
When your wings are done, toss them with your sauce, and sprinkle over the sesame seeds, green onions, and peanuts. Toss once more. Eat.
