The fragrance of the gochujang used on these sweet, salty and spicy chicken wings really wakes up your appetite. The wings are very well flavored, so they're great with plain rice or as a snack to eat with beer!
★ Korean red chili pepper (or use 1 teaspoon of ichimi togarashi and 2 teaspoon of paprika powder)
★ Red chili pepper flakes
★ Sugar (or raw cane sugar)
★ Grated garlic
2 tablespoons (heaping)
★White sesame seeds
Flour (for dredging)
3 to 4 tablespoons
Black pepper (optional, to finish)
a small amount
Make the ◎ ingredients ready. (To pre-flavor the chicken wings.)
Make the ★ ingredients ready. (These are for the marinade.)
Wash the chicken wings in cold water, and dry very well with paper towels.
Cut the joints of the chicken wings to divide into two pieces. Remove any excess fat.
Score the skin of the wings several times.
Soak the wings in the ◎ milk mixture. Cover with plastic wrap and refrigerate for 20 minutes.
Combine all the ★ flavoring ingredients to make the marinade.
Put the marinade in a plastic zip bag or similar sealable bag.
Take the chicken wings out of the milk liquid and transfer to the plastic bag with the marinade. (Massage the marinade well into the chicken wings.)
Seal the bag and double-bag it. Leave to marinate in the refrigerator for 8 hours to overnight. (Turn the bag over once.)
The next day, line an oven pan with foil and set a rack on top. Oil the rack lightly. Preheat the oven to 190°C (370°F).
Take the wings out of the refrigerator 30 minutes before baking them. Dust them lightly with flour using a tea strainer. Line them on the rack skin side down.
Bake in the upper part of the oven at 190°C (370°F) for 30 minutes, than at 260°C (500°F) for 5 minutes. Turn the wings over 15 minutes in.
If the juices run clear when you poke a thick part of a wing with a knife, they are done. Take them out of the oven, and optionally sprinkle with black pepper while they are still hot.
※ You can buy Korean chili pepper powder at Korean grocery stores or in Ameyoko in Tokyo. It has a mild flavor, so it's not as spicy as it looks.
Story Behind this Recipe
I love Korean style fried chicken, but deep frying them seems to make them really high in calories, so I experimented with creating an oven baked version. It's popular with family and friends when we have a party.
● This amount fills up an American sized oven baking sheet (33 cm x 46 cm). Please adjust the amount by halving it and so on to fit your oven sheets and oven. ●When putting the chicken wings in the marinade, if you massage them over the bag, your hands won't get messy.