If you’ve read anything on this blog then you know that I’m a Filipino that grew up in America. But that doesn’t mean that I only eat Filipino or American food. I live in the D.C. metro area where Korean food is pretty much everywhere. And I’m not mad about that. Korean food is amazing. Korean barbecue is aaaammmaaaazziinnggg! Even my two main grocery stores are predominantly Korean. So, today I present to you easy baked wings with some Korean flare.
My mother is like me in that she loves to cook for her cravings. She also occasionally gets stuck in her food obsessions. Currently, she’s all about gochujang, a sweet and spicy fermented condiment. Evidently it is also a staple for Korean food. My mother described it to me as the Korean sriracha, which taste-wise seems pretty accurate. Upon researching it further (read: googling it), I discovered it’s a “a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners.” It has a thick consistency and taste that is similar to barbecue sauce. Luckily, gochujang is available in the international aisle of most grocery stores.
So, how’d I get hooked? Well, because of my mother, obviously. Yesterday she was home from work and asked if I wanted lunch. She made me a pulled pork sandwich with gochujang mayonnaise. She got the pork from some ramen she made over the weekend. The mayonnaise was something she just mixed together! My mom is awesome, y’all. Needless to say, it was delicious. I immediately tasted the gochujang from the bottle and fell in love. I decided right then and there that I had to use it to make wings that night.
The wings themselves are first seasoned in salt, pepper, garlic powder and paprika. Gochujang is the main ingredient in the barbecue marinade. To add a little more sweetness and balance out the spiciness I also added some honey. But like I said before, this sauce is thick. You have to add another element to thin it out. Honey is not that element. Raw honey, not melted or heated, is stickier and thicker than gochujang. So, I added just a little bit of apple cider vinegar. Apple cider vinegar also adds a touch of sour, balancing everything out. To top it all off–quite literally–I added some chives.
Wings are always riding that fine line between healthy and binge-worthy. The last time we made Korean wings at home I busted my calorie budget so badly I almost cried. Ugh, but I love double fried wings. Um, Bonchon anyone!? Anyways, to help with making these wings a little healthier I baked them. That also makes them incredibly low-maintenance for cooking. Just pop them in the oven, set a timer, and go about your afternoon until it’s done! Easy cooking for guilt-free eating.
Are you obsessed with gochujang like me and my mom? Don’t you love Korean food?!
Easy Baked Korean Style Wings
- 1 1/2 lbs chicken wings
- salt + pepper to taste
- 1/2 tbsp garlic powder
- 1 tsp paprika
- 1/2 cup gochujang
- 1/4 cup honey
- 1 tbsp apple cider vinegar
- 1 tbsp chives minced
Preheat the oven to 400 degrees.
Generously season the wings all over with salt, pepper, garlic powder and paprika. Set aside.
In a small bowl whisk together the gochujang, honey, and apple cider vinegar until smooth. Pour over the wings and mix until fully coated. Top with chives and marinate for at least 30 minutes.
Spray a baking dish with cooking oil. Spread the wings evenly across the dish, but do not overcrowd it. Bake for 45 minutes or until charred and crispy. Serve with rice and a side of roasted veggies!