Sweet Heat Strawberry Gochujang Wings

sweet and sticky strawberry gochujang wings

Sweet Heat Strawberry Gochujang Wings

Course: Appetizer

Cuisine: Korean-Inspired

Keyword: Game Day, Party Food, Wings

Prep Time: 10

Cook Time: 45

Servings:

Calories: 366kcal

Author: Marilyn

These wings start sweet from strawberry jam, then gochujang brings a steady, but not overpowering, heat. The glaze turns shiny and sticky, so it clings to crisp wings.

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Ingredients

3 pounds chicken wings (flats + drumettes) patted very dry
1 tablespoon kosher salt
1-1/2 teaspoons baking powder not baking soda
1-1/2 teaspoons garlic powder
½ cup strawberry jam
3 tablespoons gochujang
1-1/2 tablespoon soy sauce or tamari
1-1/2 tablespoon rice vinegar or apple cider vinegar
3 cloves garlic minced
1-1/2 teaspoons sesame oil optional
Water as needed to thin
Sliced green onions optional
Sesame seeds optional

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Instructions

Preheat oven to 425°F. Place a rack on a sheet pan and lightly spray the rack with non-stick cooking spray.
Using a paper towel, pat wings very dry. Toss with kosher salt, baking powder and garlic powder.
Arrange wings in a single layer on the rack, leaving space between the wings. Bake 20 minutes, flip, then bake 20 to 25 minutes more until deep golden and crisp.
Meanwhile, in a small saucepan over medium-low heat, combine jam, gochujang, soy sauce, vinegar, garlic and sesame oil in a small pan. Simmer 3 to 5 minutes, stirring, until glossy and slightly thickened. The sauce should coat the back of a spoon. If sauce is too thick, add water 1 tablespoon at a time until your desired thickness.
Add cooked wings to a bowl, and slowly pour the sauce over the wings, tossing often. Continue to add sauce until wings are coated to your liking. You do not need to add all of the sauce.
Serve garnished with scallions and sesame seeds, if using.

Notes

Use two sheet pans if necessary so wings are not crowded. Place 1 pan on an upper rack, 1 on a lower rack, and rotate racks halfway through cooking.

If not serving immediately, keep wings warm on the wire rack in a 200°F oven.

For milder wings, use 1-1/2 tablespoons of gochujang. For hotter wings, add more gochujang, a tablespoon at a time, to taste.

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