Korean Style Chicken Wings
Makes about 2 dozen wings
2 tablespoons gochujang (Korean hot pepper paste – see Kitchen Notes)
4 teaspoons sesame oil
4 teaspoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon cayenne pepper
2 pounds chicken wings and drumettes, from about 10 to 12 chicken wings with tips removed
1/2 tablespoon sesame seeds (optional, but recommended)
Marinate the chicken wings. Combine gochujang, sesame oil, soy sauce, rice vinegar, garlic, ginger and cayenne pepper in a medium bowl and whisk to blend. Place chicken in a gallon plastic zipper food storage bag and add the marinade. Seal bag and turn to coat chicken pieces evenly. Marinate chicken in the refrigerator for at least 1/2 hour and up to 3 hours, turning at least once. Remove chicken from fridge, leaving it in bag, and bring to room temperature, about 1/2 hour.
Roast wings. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and arrange wings skin side up in a single layer so that they’re not touching. Reserve marinade. Roast on middle shelf for about 30 minutes or until chicken reaches an internal temperature of at least 165 degrees F. Meanwhile, heat reserved marinade in a small sauce pan to boiling, reduce heat to very low and simmer sauce for 5 minutes. If it gets too thick, add a tablespoon of water. About 20 minutes into the roasting time, baste chicken wings with marinade.
Also meanwhile, toast the sesame seeds, if using them (do use them – they add a nice, nutty flavor). Place them in a small, dry nonstick skillet and heat it over medium-low flame. Toast seeds, stirring or shaking frequently to avoid burning, until they start to turn fragrant and golden, about 3 to 5 minutes.