Korean-Style Chicken Wings
Serves 4. Recipe is by Food Network start Aarti Sequeira, who says gochujang is found in the Asian or international aisle of most larger grocers.
23 pounds chicken wings, split into drummettes and wings (tips discarded)
1 tablespoon baking powder
Kosher salt and ground black pepper
6 tablespoons gochujang (for a milder heat, use 3 to 4 tablespoons)
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
6 cloves garlic, finely grated (about 11/2 teaspoons)
11/2 teaspoons grated fresh ginger
3/4 teaspoon sesame oil
Toasted sesame seeds, to garnish
Chilled cucumber spears dressed with sesame oil and salt, to serve
1. Heat the oven to 475 F. Line a rimmed baking sheet with foil, then set a metal rack over it.
2. Use paper towels to pat dry the chicken wings. In a large bowl, toss the wings with the baking powder and a hefty pinch each of salt and pepper. Arrange the chicken pieces in an even layer on the rack over the prepared pan. Roast for 40 minutes, or until golden, turning the pan after 20 minutes.
3. Meanwhile, prepare the sauce. In a second large bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, garlic, ginger and sesame oil. Set aside.
4. Once the chicken wings have roasted, transfer them to the bowl with the sauce. Toss until well coated, then return them to the roasting rack. Increase the oven to broil and set the chicken on an oven shel2f about 6 inches from the heat. Broil for 2 to 4 minutes, or until the sauce bubbles and chars in places. Transfer to a serving platter, then sprinkle with sesame seeds and accompany with cucumber spears.
Nutritional analysis per serving: 480 calories; 230 calories from fat (48 percent of total calories); 26 g fat (7 g saturated; 0 g trans fats); 205 mg cholesterol; 24 g carbohydrate; 2 g fiber; 13 g sugar; 35 g protein; 2,380 mg sodium.