Baked Chicken Wings with Red Pepper Sauce (Korean)

Spicy Korean Chicken Wings - crazy addictive baked Korean chicken wings with sweet and savoury Korean red pepper sauce. Finger lickin' good. There is no need to deep-fry the wings in this spicy Korean chicken wings recipe. In fact, the active time of this recipe is only 10 minutes and the oven does all the work.

2-3 lbs chicken wings, wingettes and drumettes only (1-1.3 kg)
kosher or sea salt
black pepper, freshly ground
3 cloves garlic, minced
3 Tbsp. Korean red chili pepper paste (Gochujang)
½ tsp. Korean chili powder (Gochugaru)
2 Tbsp. soy sauce
½ Tbsp. apple cider vinegar
2 Tbsp. sugar
2 Tbsp. water
1 tsp. sesame oil

Garnish:
white sesame
chopped scallions

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40-45 minutes, until they are cooked through and crisp.

In a small sauce pan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.

Toss the baked chicken wings with the sauce, coat well.

Garnish with the sesame and scallions. Serve immediately.

Makes 4 servings.