Baked Korean Teriyaki Chicken Wings

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Gochujang is a fermented Korean hot pepper paste. I see it all over these days even on the shelves of the big box grocery stores. If you haven’t tried it, here’s your chance, it’s delicious.

I had a bottle of K Pow, a Korean hot sauce in the pantry.

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The main ingredient is Gochujang and I thought it would be the perfect thing to add to a chicken wing sauce. I do love me a Thai or Asian inspired chicken wing. I will take those every day over Buffalo sauce.

This is finger licking good recipe.

INGREDIENTS

3-4 pounds chicken wings

1 tablespoon corn starch

1 1/3 cups soy sauce

1/3 cup Mirin (rice cooking wine)

1/2 cup honey

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2-3 tablespoons Gochujang or Korean hot sauce

1/2 tablespoons  toasted sesame seeds

1/4 cup chopped green onions

Preheat oven to 375 degrees. Coat a 9 x 13 baking dish with cooking spray

In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Gochujang or Korean hot sauce and cornstarch mixture.

Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.

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You can let this hangout for a bit while you do that task you’ve been putting off.

Place into oven and bake for 45-50 minutes, using tongs, turn halfway through. Then broil for a few  minutes, or until the wings are slightly charred.

Sprinkle with sesame seeds and green onions. Let cool for a few before serving.

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