Ailes de poulet épicées Korean Q

Ingrédients

• 1 lb (450 g) chicken wings, trimmed
• 3 tablespoons (45 ml) gochujang (Korean chili paste)
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) sesame oil
• 2 tablespoons (30 g) honey
• 1 tablespoon (15 g) minced garlic
• 1 teaspoon (5 g) grated ginger
• 1 tablespoon (15 ml) rice vinegar
• 1 cup (120 g) cornstarch
• 1/2 teaspoon (2 g) black pepper
• 1 tablespoon (15 g) sesame seeds
• 2 green onions, sliced

Préparation

1. 1

   In a mixing bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, and rice vinegar.

2. 2

   Add the chicken wings to the marinade, ensuring they are evenly coated. Seal in a zip-top bag and refrigerate for 30 minutes.

3. 3

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top (if using).

4. 4

   In a separate bowl, mix cornstarch and black pepper. Remove wings from the marinade and toss them in the cornstarch mixture until fully coated.

5. 5

   Arrange wings on the prepared baking sheet (or wire rack) and bake for 35-40 minutes, flipping halfway, until crispy and golden brown.

6. 6

   Remove from the oven, sprinkle with sesame seeds and sliced green onions, and serve hot.