Move over Buffalo — Korean gochugaru wings are here, and they’re exactly as good as you’d hope.
Ingredients (2-3 servings)
1kg chicken wings, 3 tbsp Hungry Korean Gochugaru Chili Flakes, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, 4 cloves garlic (minced), 1 tsp ginger (grated), salt and pepper, sesame seeds and green onions to serve.
Method
Pat wings dry and season with salt and pepper. Bake at 220°C for 40 minutes, flipping halfway, until crispy. Meanwhile mix gochugaru, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger into the glaze sauce.
When wings come out of the oven, immediately toss in the sauce while hot. The heat helps the sauce cling and caramelise slightly. Serve scattered with sesame seeds and green onions.
The Crispiness Secret
Patting the wings completely dry before baking and baking on a wire rack (not directly on a tray) allows air to circulate all around, giving you genuinely crispy skin without a deep fryer.