Hansik Obeun Dangnalgae (한식 오븐 닭날개)
Korea
Vegetable-flavored, aromatic and crispy chicken wings baked in the oven. Two marinades – spicy and sweet-salty – make them truly finger-licking delicious.
Ingredients
- 24 pcs chicken wings
- 4 tablespoon gochujang
- 4 tablespoon Korean chili paste
- 4 tablespoon barbecue sauce
- 10 tablespoon soy sauce
- 5 tablespoon rice wine
- 1 tablespoon sesame oil
- 3 tablespoon honey
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 tablespoon garlic
- 3 teaspoon ginger
- 0.5 teaspoon ground black pepper
Steps
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Rinse the chicken wings and pat them dry.
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Prepare the spicy marinade by mixing gochujang, Korean chili paste, barbecue sauce, soy sauce, rice wine, sesame oil, honey, garlic, ginger and ground black pepper.
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Prepare the sweet-salty marinade by mixing soy sauce, rice wine, lemon juice, olive oil, honey, brown sugar, garlic, ginger and ground black pepper.
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Combine the chicken wings with the spicy marinade, coating them evenly, then cover and refrigerate for at least 2 hours.
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30 minutes before cooking, remove the wings from the refrigerator and let them come to room temperature.
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Preheat the oven to 425 °F (218 °C).
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Line a baking sheet with aluminum foil, arrange the wings in a single layer and bake for 20–25 minutes, turning them halfway through.
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If desired, after the first half of baking, brush the wings with the remaining sweet-salty marinade and continue cooking until done.
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Serve hot, optionally sprinkled with sesame seeds or green onions.