Ingredients:

  • 2.5 lbs (1.1 kg) chicken wings, separated at the joints, tips removed (about 24 wings)
  • 1 tbsp (15 ml) vegetable oil
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp (30 ml) gochujang (Korean chili paste)
  • 1 tbsp (15 ml) rice vinegar
  • 2 tbsp (30 ml) honey
  • 1 tbsp (15 ml) sesame oil
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) piece of ginger, grated
  • 1/4 tsp (1.25 ml) red pepper flakes (optional, for extra heat)
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp (30 ml) gochujang
  • 1 tbsp (15 ml) rice vinegar
  • 2 tbsp (30 ml) honey
  • 1 tbsp (15 ml) sesame oil
  • 1 clove garlic, minced
  • 1 tbsp (15 ml) water
  • Sesame seeds
  • Chopped green onions (scallions)

Instructions:

  1. Whisk together marinade ingredients in a large bowl. Add wings and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (or foil) and place a wire rack on top (if using).
  3. Arrange wings in a single layer on the prepared baking sheet. Bake for 35-40 minutes, flipping halfway through, until cooked through and skin is crispy. Internal temperature should reach 165°F (74°C).
  4. While the wings are baking, combine all sauce ingredients in a small saucepan. Bring to a simmer over medium heat.
  5. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
  6. Once the wings are cooked, transfer them to the saucepan with the sauce. Toss to coat evenly. Garnish with sesame seeds and chopped green onions. Serve immediately. Perfect super bowl party food.