- 6 pounds chicken wings (about 24), tips discarded and wings split
- 1/4 cup canola oil
- Kosher salt
- Freshly ground pepper
- 1/3 cup gochujang (Korean chile paste)
- 2 tablespoons gochugaru (Korean chile powder)
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon minced garlic
- Sesame seeds and thinly sliced scallions, for garnish
- Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
- Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.
- Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.
The sauce can be refrigerated overnight. Bring to room temperature before tossing with the wings.
Wings and beer really were made for each other. Have these spicy ones with a malty brown ale to cool the heat, like Avery’s Ellie’s Brown or Sierra Nevada Tumbler.