Spicy Korean Chicken Wings

Surely 450° for 45 minutes would incinerate them?!?!? I would recommend around 200°

You want to make the chicken crispy like they are deep-fried. You don’t have to bake for so long, you can try 30 minutes but they are not going to be crispy.

I think Darryl means 200 degrees CELSIUS? That is the temp I would be using here in Australia…

Recipe sounds delicious

Hi, is this too spicy for kids?

Yeah, they are spicy!

Spicy Korean Chicken Wings

Spicy Korean Chicken Wings – crazy addictive baked Korean chicken wings with sweet and savory Korean red pepper sauce. Finger lickin’ good!

It’s Fall and it’s also game day season and I bet you all would love to have some sticky, spicy Korean chicken wings coated with the addictive Korean red pepper paste, or gochujang. I am a huge fan of gochujang as I love fiery foods; the chili paste always makes everything so much better. Plus, who doesn’t love Korean food?

There is no need to deep-fry the wings in this spicy Korean chicken wings recipe. In fact, the active time of this recipe is only 10 minutes and the oven does all the work. First you season the chicken wings with salt and pepper, then you bake them. While the oven is doing its magic, you mix together the sauce. When the wings are all nice and crispy, toss them with the sauce, and you have the most amazing and delicious chicken wings appetizer that everyone loves.

This recipe is adapted from Food and Wine and the original name of these wings is Chicken Wings with Angry Sauce. It’s aptly named as the they are reddish in appearance and spicy. Make a big batch of the wings when you are watching your games. Invite your friends over and hve some wings and beer. Enjoy!

Spicy Korean Chicken Wings – crazy yummy baked Korean chicken wings with sweet and savory Korean red pepper sauce. Finger lickin’ good

Makes4

17

Spicy Korean Chicken Wings Recipe

Serves 4 | Prep Time: 10 Minutes | Cook Time: 45 Minutes

Adapted from: Food and Wine

Ingredients:

2-3 lbs chicken wings, wingettes and drumettes only

Salt

Ground black pepper

3 cloves garlic, minced

3 tablespoons Korean red chili pepper paste (Gochujang)

1/2 teaspoon Korean chili powder (Gochugaru)

2 tablespoons soy sauce

1/2 tablespoon Apple cider vinegar or Asian rice vinegar

2 tablespoons sugar

2 tablespoons water

1 teaspoon sesame oil

White sesame, for garnishing

Chopped scallions, for garnishing

Method:

Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 – 45 minutes, until they are cooked through and crisp.

In a small sauce pan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.

Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately

Original article and pictures take http://rasamalaysia.com/spicy-korean-chicken-wings/ site