Ingredients:

  • 2 lbs chicken wings, separated into flats and drumettes
  • 1/2 cup soy sauce
  • 1/4 cup gochujang (Korean red chili paste)
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 green onions, thinly sliced
  • Sesame seeds, for sprinkling

Instructions:

  1. Combine soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, and ginger in a large mixing bowl.
  2. Add the chicken wings and toss until well coated. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
  3. If using an oven, preheat to 425°F (220°C). For air fryer users, preheat according to manufacturer’s instructions.
  4. Line a baking sheet with parchment paper or foil for easy cleanup.
  5. Arrange the wings in a single layer on the baking sheet. Bake in the oven for about 30 minutes, flipping halfway, until crispy and the internal temperature reaches 165°F (75°C).
  6. For extra sticky wings, toss them in a pan over medium heat for a couple of minutes after baking, adding extra marinade to coat.
  7. Remove wings from the oven, sprinkle with sliced green onions and sesame seeds.