- Prep time
- 10 minutes PT10M
- Cook time
- 25 minutes PT25M
- 4 servings
For a sweet and spicy spin on classic hot wings, add some gochujang to the mix!
- 2½ pounds chicken wings
- 2 ounces seasoned mirin (cooking wine)
- 2 tablespoons fresh ginger, minced
- 1 tablespoon garlic
- 1 ounce rice wine vinegar
- 4 ounces gochujang fermented chili paste
- 1 tablespoon honey
- 1 teaspoon cilantro, chopped
Preheat oven to 400°F. Place chicken wings on a foil-lined baking sheet and bake for 15-20 minutes, until golden brown and the internal temperature is 165°F.
While chicken is baking, combine mirin, ginger, garlic and rice vinegar in a blender and blend on high until pureed. Pour mixture into a bowl, and whisk together with gochujang and honey.
When wings are done, place them into a large bowl, pour sauce over the top and toss to coat. Arrange wings on a serving plate and garnish with chopped cilantro.