4tablespoonsGochujangKorean chili paste (Or substitute with Sriracha)
1tablespoonRed ChiliFlakes
1tablespoonRice Vinegar
3tablespoonsHoney
1tablespoonGingerminced
1tablespoonGarlicminced
Oil for brushing
Sesame seeds for topping
Instructions
Mix together all in the ingredients except oil in a bowl or tupperware box so that the mixture coats the wings evenly.
Marinade for at least 2 hours in the refrigerator, or for best results, overnight.
When ready to bake, preheat oven to 200 C/400 F.
Line a baking sheet with foil and place the wings equidistant from each other on the sheet. Brush with oil.
Bake for 12-15 minutes on each side, brushing with remaining marinade and oil before turning them. In the last five minutes crank up the heat and let the wings broil so that they are nice and charred. Top with some sesame seeds and serve immediately.
Notes
Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water.
Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
The "fire" flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste. It can be substituted with Sriracha or Thai red chilli paste.
Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!