An all-time favourite ingredient combination, which is honey and garlic, is combined with spicy Korean gochujang and salty soy sauce. The result is a sweet, sticky, and slightly spicy chicken wing recipe that is absolutely phenomenal! If you are a wing lover, you just gotta try these!
2poundschicken wings,mix of drumettes and wingettes
1tablespoonlow sodium soy sauce
1/4teaspoonsalt
1/2teaspoonground black pepper
1cupcornstarch
nonstick cooking spray
For the Sauce:
2tablespoonsvegetable oil
8clovesgarlic,finely minced
1/4cupgochujang
2tablespoonslow sodium soy sauce
1/2cuphoney
1/4cupwater
For the Garnish:
fresh parsley and green onionschopped
sesame seeds
Instructions
Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Pat the wings dry with paper towels and transfer them to a mixing bowl with the salt, pepper, and soy sauce. Toss the wings well until coated. Add the cornstarch and toss until all of the wings are well coated.
Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
While the wings are baking, measure out the vegetable oil and minced garlic. Get those into a large skillet. Now turn the heat on to medium. Stir and fry the garlic until fragrant. Do not brown the garlic! We are not browning; we are releasing the natural oils and flavour so that the sauce tastes even better. Once the oil starts to sizzle, only cook for 2 minutes, stirring constantly.
Next, add the remaining ingredients and whisk until everything is mixed well. Everything goes into that skillet and I whisk everything together until I’m left with a thick, sticky sauce.
Add the wings and toss well to coat. Continue to toss over high heat until the sauce thickens even more and the wings are sticky.
Plate, garnish with parsley and sesame seeds. Serve immediately with celery and carrot sticks with your favourite veggie dip.