Honey-Sweetened Korean Chicken Wings
Yield 6-8 servings
Prep Time 4 hours
Total Time 5 hours
- 3 to 4 pounds Perdue chicken wings (drums and flats)
- 1/4 cup gochujang (Korean chili paste)
- 2 Tbsp Sriracha sauce (optional, for more heat)
- 1/3 cup soy sauce
- 1/4 cup water
- 1/2 cup Nature Nates 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
- Sesame seeds and chopped green onions (for garnish)
Step 1: Make Marinade
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).
Step 2: Oven Roast
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 to 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.
Step 3: Plate
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 Nature Nate’s honey.