Oven roasted wings
Korean hot pepper paste, rice vinegar, soy sauce, sesame oil, garlic and ginger make oven roasted Korean Style Chicken Wings a flavorful appetizer, main course, or snack.
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Roast wings. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and arrange wings skin side up in a single layer so that they’re not touching. Reserve marinade. Roast on middle shelf for about 30 minutes or until chicken reaches an internal temperature of at least 165 degrees F. Meanwhile, heat reserved marinade in a small sauce pan to boiling, reduce heat to very low and simmer sauce for 5 minutes. If it gets too thick, add a tablespoon of water. About 20 minutes into the roasting time, baste chicken wings with marinade.Skip to next paragraph
Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.
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Also meanwhile, toast the sesame seeds, if using them (do use them – they add a nice, nutty flavor). Place them in a small, dry nonstick skillet and heat it over medium-low flame. Toast seeds, stirring or shaking frequently to avoid burning, until they start to turn fragrant and golden, about 3 to 5 minutes.
Remove chicken wings from oven. Use a spatula to loosen them from foil. Arrange wings on a platter. Sprinkle with toasted sesame seeds and serve.
Gochujang is available in Asian markets. I’ve also found it at Whole Foods and even my neighborhood supermarket. If you can’t find it, try substituting either the more readily available Sriracha Sauce or Chinese chili paste. With the latter, I would start with a much smaller quantity and taste before adding the marinade to the chicken. Chinese chili paste is much more fiery than gochujang.
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