Korean BBQ Chicken Wings
Servings: 5
  • 2 pounds of chicken wings drumettes and wingettes only, cleaned and patted dry
  • 2 tablespoons of olive oil
  • 1 teaspoon of Smoked Paprika
  • 2 teaspoon of minced garlic
  • Salt and pepper to taste
  • 2 tablespoons of Gochujang the Korean Red Chili Pepper paste
  • 2 tablespoons Dark Soy Sauce
  • ½ tablespoon Rice Vinegar
  • 2 tablespoons Sugar
  • 2 tablespoons Water
  • 1 teaspoon Sesame Oil
  • Sesame seeds Chives or Scallion slices to garnish
  1. Toss the chicken wings with salt, pepper, smoked paprika, minced garlic and 2 tablespoon of oil
  2. Preheat the oven at 400 F and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet. Grease the foil and the wire rack. Or you can use a well-greased broiler pan.
  3. Arrange the chicken wings on the wire rack or the broiler pan. Bake for 40 minutes, turning once till the chicken is cooked through and golden.
  4. Meanwhile, combine the Gochujang, Soy Sauce, Sugar, Rice Vinegar, water and Sesame Oil in a saucepan. Heat on medium heat for five minutes, whisking continuously, till thick. Keep aside.
  5. Toss the baked wings in the sauce, making sure that the wings are well coated.
  6. Transfer it back to the wire rack or broiler pan and bake it again for 20 minutes, turning once in between.
  7. You might want to broil it for the last 2 minutes, with the skin side up to crisp it further. Optional step
  8. Serve immediately with Soy Sauce - Sesame Oi dipping sauce, a sprinkling of sesame seeds, chopped cilantro and chives or green onions, and lime wedges.
Recipe Notes

To make the dipping sauce, combine 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of rice vinegar and 2 teaspoon of toasted sesame oil. Whisk to mix. Add ½ of sesame seeds and scallions.