Ingredients
The following ingredients have 5 Servings
- 24 chicken wings
- flats/wingettes and/or drumettes (about 3 pounds total)
- patted very dry
- Nonstick cooking spray
- 2 tablespoons smoked paprika
- 2 tablespoons sweet paprika
- 1 teaspoon granulated garlic
- ½ teaspoon chili powder
- ½ teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ cup low sodium soy sauce
- ¼ cup water
- 3 tablespoons gochujang (Korean red chili paste)
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon sesame oil
- 1½ tablespoons rice wine
- 1 teaspoon cornstarch
Instruction
- Position a rack in the upper-middle of the oven and preheat to 400˚F
- Pat chicken wings, wingettes and/or drumettes very dry with paper towels
- Line a baking sheet with foil and top with a wire rack
- Lightly coat rack with nonstick cooking spray
- For the rub, combine all of the ingredients together in a medium bowl
- Add half of the rub to a large freezer bag, then add half of the chicken and shake until evenly coated
- Arrange chicken on prepared baking sheet so that they are not touching
- Repeat with the same freezer bag and remaining rub and chicken
- Roast wings on the upper-middle rack until chicken is cooked through, 35 to 45 minutes
- Move oven rack approximately 8 inches away from the broiler and broil to desired crispiness, watching closely to keep them from burning
- (If desired, flip over the chicken and broil the other side until crispy
- ) Remove chicken from oven and add to a large bowl
- During the last few minutes of roasting, whisk all of the Korean BBQ sauce ingredients in a small saucepan
- Simmer over low heat until thickened to the consistency of a glaze, 5 to 7 minutes
- Remove ¼ cup sauce to a small dipping bowl
- Add remaining sauce to the chicken in the bowl and toss with a spatula until evenly coated
- Serve immediately with the reserved dipping sauce
