Koreanische Hähnchenflügel mit Gochujang

Zutaten

• 24 chicken wings, (drumettes and wingettes)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 clove garlic, (finely minced)
• 1 tablespoon ginger, (finely minced)
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons gochujang
• 1 tablespoon toasted sesame seeds, (plus more for garnish)

Zubereitung

1. 1

   Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Set aside.

2. 2

   Wash wings in cold water and pat thoroughly dry with paper towels. Transfer wings to prepared baking sheet.

3. 3

   Bake for 50 minutes. Remove from oven.

4. 4

   In the meantime, add the vegetable oil, garlic, and ginger to a skillet. Over medium heat, cook the ginger and garlic for 2-3 minutes.

5. 5

   Add the remaining ingredients to the skillet with the exception of the sesame seeds. Whisk to combine and cook over medium heat until the sauce thickens - about 8-10 minutes.

6. 6

   Once the wings are done, remove from oven and add to the skillet with the sauce. Add the sesame seeds as well.

7. 7

   Over high heat, toss the wings with the sauce until the sauce coats the wings. Continue to toss over high heat until the sauce thickens even more the wings begin to char just a bit.

8. 8

   Plate and serve immediately.