Korean Chicken Wings
Serves: up to 4 | Cooking time: 1 hour
Sweet & spicy meets tangy!
1 package Farmer Focus Party Wings, about 14 oz.
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
1/4 cup rice vinegar
1/4 cup soy sauce (simply substitute with tamari to make this recipe 100% gluten-free)
4 tablespoons Gochujang, Korean hot chili paste or Sriracha as a substitute
2 tablespoons sesame oil
2 tablespoons honey
2 green onions, slices or cut into strips
- Preheat oven to 425º. Spray a rack with cooking spray and place it over a baking sheet that is lined with foil.
- For the sauce – combine the garlic cloves, ginger, and the next 5 ingredients in a medium bowl, and stir well. Set aside 1/3 of the sauce to brush the wings as they bake.
- Add the chicken wings to the sauce in the bowl, refrigerate and marinate for 30 minutes or up to 24 hours.
- Arrange the wings on the rack, bake for 50 – 60 minutes, brushing them with the sauce every 15 minutes, and turn after 30 minutes. Garnish with the green onions and serve.
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