Red Meat Allergy Friendly Gluten Free Korean-Style Gochujang Wings
Total time1 hr 10 min
Prep time20 min
Cook time50 min
5.0(14)
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split into flats and drumettes, tips removed
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp baking powder
For the glaze
- 3 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
For serving
- 1 tsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with oil or nonstick spray.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the neutral oil, kosher salt, black pepper, and baking powder until evenly coated.
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