Sticky Baked 
Chicken Wings

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.

  • Active:
  • Total Time:
  • Servings: 8 to 10

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  • 1 cup ketchup

  • 1 cup unseasoned rice vinegar

  • 1/2 cup soy sauce

  • 2 tablespoons honey

  • 2 tablespoons gochujang (Korean red pepper paste)

  • 5 pounds chicken wings, split

  • 1/4 cup canola oil

  • Kosher salt
  • Pepper
  • Thinly sliced scallions, toasted sesame seeds and chopped cilantro, 
for garnish

  • Lime wedges, for serving

How to make this recipe

  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. 

  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°.

  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.

Contributed By Photo © Marcus Nilsson Published January 2017

1097311 recipes/sticky-baked-chicken-wings 2016-12-07T17:05:36+00:00 Matt Jennings january-2017 recipes,sticky-baked-chicken-wings 1097311

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