Yield 6-8 Servings
Prep Time 4 Hours
Total Time 5 Hours
Marinade
- ¼ cup gochujang (Korean chili paste)
- 2 Tbsp sriracha (optional, for more heat)
- ⅓ cup soy sauce
- ¼ cup water
- ½ cup Nates 100% Pure Honey
- 2 Tbsp rice wine vinegar
- 1 Tbsp toasted sesame oil
- 2 Tbsp finely grated garlic
- 2 Tbsp finely grated ginger
- 2 tsp kosher salt
- 1 tsp black pepper
Chicken
- 3-4 lb Perdue chicken wings (drums and flats)
Garnish
- Sesame seeds and chopped green onions (for garnish)
Directions
Whisk marinade ingredients together. Add wings to a large zipper closure bag and pour mixture over, making sure to evenly coat wings. Refrigerate overnight (or 4 hours, if you’re in a pinch).
Preheat oven to 375°F. Spray a parchment-lined sheet tray with cooking spray; place the wings evenly onto the tray, making sure not to overlap. Drizzle remaining marinade over the wings and cook for 40-55 minutes, turning once halfway through cooking. Wings are done when digital thermometer inserted in thickest part of wings registers 180°F and the bones no longer look red/raw.
Place wings on a serving platter or festive plate; drizzle with any excess cooking liquid from the sheet tray and garnish with sesame seeds, green onions, and Nate’s 100% Pure Honey.
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