For company
Gochujang chicken wings (baked, sticky, mine)
My own dude-food Sunday wings — Woolworths gochujang paste, fresh ginger, garlic and soy. Marinated, baked, glossy.
Marinate them properly. The paste needs time to sink into the skin.
Method
- 01
Whisk the gochujang, soy, honey, vinegar, sesame oil, ginger, garlic and neutral oil in a large bowl until smooth.
- 02
Add the wings and turn to coat every piece. Cover and marinate in the fridge for at least 2 hours — overnight if you can.
- 03
Heat the oven to 200°C fan. Line a large tray with baking paper and set a rack on top. Lay the wings out in a single layer, letting excess marinade drip off (reserve the marinade).
- 04
Bake for 25 minutes. Flip, brush with reserved marinade, and bake another 20–25 minutes until deeply caramelised and sticky.
- 05
Finish under the grill for 2 minutes if you want extra lacquer. Scatter with sesame seeds and spring onion.
Keep cooking
