Korean Chicken Wings

Ingredients

Wings

• 2 and 1/2 pounds chicken wings or drumettes
• Gefen Himalayan Pink Salt, to taste
• Gefen Black Pepper, to taste
• 1/3 cup cornstarch
• Gefen Canola Oil Spray

Sauce

• 1/3 cup gochujang (Korean red chili paste)
• 2 tablespoons ketchup
• 1/4 cup brown sugar
• 1 tablespoon mirin
• 3 tablespoons soy sauce
• 2 tablespoons sesame seeds, plus more for garnish
• sliced scallions, for garnish

Directions

Prepare the Wings
1. Preheat your oven to 450 degrees Fahrenheit.
2. Season the wings with salt and pepper then coat each wing in a very light dusting of cornstarch, shaking off the excess before placing onto a parchment-lined baking sheet.
3. Spray with oil and bake uncovered for 30 minutes. Meanwhile, prepare the sauce.
 

Prepare the Sauce
1. Stir all the sauce ingredients in a pan over low heat until uniform and the sauce begins to bubble slightly. Remove from heat.
 

Assemble
1. As soon as the wings come out of the oven, toss them with the warm sauce.
2. Top with scallions and sesame seeds.
 

Notes:
The sauce coats the wings more easily when it’s warm. If preparing the sauce in advance, rewarm before coating the wings. (Reheats nicely!)