Korean Oven-Fried Chicken Wings

Put aside your buffalo wings folks, because there's a new lady in town. Inspired by KFC—and no, not of the Colonel fame, but "Korean Fried Chicken"—these wings have a little bit of everything to tickle your taste buds: crispy, sweet, spicy, savoury, garlicky... Every bite is a wonder of flavour, and a refreshing change from bottled hot sauce.



Best of all, these wings are baked and then finished under the broiler to get them crispy—a healthier alternative to deep frying them. So easy. So delicious. So worthy of finger-lickin' good.

Korean Oven-Fried Chicken Wings
Serves 2 (or 1 if you're really hungry!)

16 large chicken wings (about 1 1/2 pounds)
2 tablespoons vegetable oil
Salt and freshly ground black pepper

For the sauce:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons gochujang (Korean chilli paste)
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1 tablespoon honey
1 to 2 tablespoons water, or more if needed
1 teaspoon cornstarch
2 cloves garlic, finely minced
1 1-inch piece ginger, finely minced

Preheat the oven to 375°F. Line a baking sheet with aluminum foil and brush with a thin layer of oil.

Rinse the chicken wings with cold water and pat dry with paper towels. In a medium bowl, toss wings with oil and season with salt and freshly ground black pepper. Lay the wings out onto the prepared baking sheet, making sure they don't touch one another.

Bake the wings in the oven for 20 minutes, then flip and bake for another 20 minutes. Turn on the broiler on high and broil until golden brown, about 3 to 4 minutes. Flip and allow the other side to brown.

While the wings are baking, mix together all the ingredients for the sauce and place in a large saute pan. Warm over medium heat; if you find the sauce a little too thick, add a bit more water.

Add chicken wings to the warm sauce and toss to coat. Serve immediately.