© Marcus Nilsson
Active Time
25 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8 to 10

Chef Matt Jennings of Townsman in Boston means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. Slideshow: More Chicken Wings Recipes

How to Make It

Step 1    

In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened 
and reduced to 1 cup, about 
15 minutes. 


Step 2    

Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange 
in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.


Step 3    

Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer 
on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 
15 minutes more. Transfer 
the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges. 


Make Ahead

The prepared gochujang sauce can be refrigerated for up to 1 week.

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