Gochujang Wings
My baked Korean Gochujang Chicken Wings have a wonderful balance of sweet, savory, and spicy from its amazing bulgogi-inspired gochujang marinade and will be the perfect appetizer for your next tailgating or Big Game party!
Servings: 36 chicken wings
Calories: 63kcal
Ingredients
- 3 lbs chicken wing segments
Marinade
- ¼ cup low-sodium soy sauce
- 2 tablespoon mirin
- 1 small Asian pear cored and chopped roughly
- 2 tablespoon brown sugar
- 2 tablespoon toasted sesame oil
- 4 cloves garlic
- 1 tablespoon freshly grated ginger
- ¼ cup gochujang paste
- Sesame seeds for garnish
- Sliced chives or green onion for garnish
Instructions
Marinate the wings
- Add all the marinade ingredients into a blender and blend until very smooth.¼ cup low-sodium soy sauce, 2 tablespoon mirin, 1 small Asian pear, 2 tablespoon brown sugar, 2 tablespoon toasted sesame oil, 4 cloves garlic, 1 tablespoon freshly grated ginger, ¼ cup gochujang paste
- Pour the marinade into a large mixing bowl with the chicken wing segments and toss with a pair of tongs to coat all the wings generously.3 lbs chicken wing segments
- Cover with plastic wrap and let marinate for at least an hour, up to overnight.
Bake the wings
- Preheat your oven to 375 degrees F (191 degrees C), placing the oven rack at the top of the oven. Line your large baking sheet with a silpat or parchment paper.
- Place the marinated wings in one layer on the lined baking sheet and bake for 35-40 minutes until wings are cooked through and the skin is golden brown and crispy.
- Garnish with sesame seeds and green onions or chives, serve immediately.Sesame seeds, Sliced chives or green onion
Nutrition
Serving: 1 wing | Calories: 63kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 87mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg