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Korean Chicken Wings

Rodney Strong - Korean Chicken Wings


3 pounds of chicken wings
Safflower oil
1/4 cup soy sauce
1/4 cup gojujang (Korean soybean chili paste)
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons microplane garlic
1 tablespoon microplane ginger
Toasted sesame seeds
Sliced scallions


Preheat the oven to 350F.

Toss wings in a little oil, and place on a sheet pan with parchment paper.

Bake for 20-30 minutes, or until most of the skin fat is rendered, and the wings are cooked through.

Mix together the soy, gogujang, vinegar, honey, sesame oil, garlic, and ginger.

Toss with the hot wings.

Heat a grill to medium and lay wings out in a single layer to lightly char and crisp the skin, turning as needed.

Remove to platter and garnish with sesame seeds and scallions.

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