Ingredients:

  • 1 lb (450 g) chicken wings, trimmed
  • 3 tablespoons (45 ml) gochujang (Korean chili paste)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) sesame oil
  • 2 tablespoons (30 g) honey
  • 1 tablespoon (15 g) minced garlic
  • 1 teaspoon (5 g) grated ginger
  • 1 tablespoon (15 ml) rice vinegar
  • 1 cup (120 g) cornstarch
  • ½ teaspoon (2 g) black pepper
  • 1 tablespoon (15 g) sesame seeds
  • 2 green onions, sliced

Instructions:

  1. In a mixing bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, and rice vinegar.
  2. Add the chicken wings to the marinade, ensuring they are evenly coated. Seal in a zip-top bag and refrigerate for 30 minutes.
  3. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top (if using).
  4. In a separate bowl, mix cornstarch and black pepper. Remove wings from the marinade and toss them in the cornstarch mixture until fully coated.
  5. Arrange wings on the prepared baking sheet (or wire rack) and bake for 35-40 minutes, flipping halfway, until crispy and golden brown.
  6. Remove from the oven, sprinkle with sesame seeds and sliced green onions, and serve hot.