Korean Chicken Wings

Ingredients

• 500g chicken wings
• Salt
• 3 cloves of garlic, minced
• 2 teaspoons Gochujang
• 3 teaspoons soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 2 teaspoons honey
• 1 teaspoon vinegar
• Sesame seeds
• 1 spring onion, chopped

Directions

Pat the chicken wings dry, and salt them

Optional: leave uncovered overnight in the fridge (this helps the skin dry out for crispier wings)

Preheat oven to 200 deg C

Put the wings skin side up, on greaseproof paper, onto a baking sheet

Bake in the oven for 20 minutes

Reduce the heat to 160 deg C

Bake for another 15 minutes

Whilst the wings are baking, prepare the sauce.

Mix the remaining ingredients together in a pan with a splash of water, and heat until bubbling. Take off the heat until the wings are done.

When the wings finish cooking, transfer them to a bowl with the sauce, and toss them until coated evenly.

Serve sprinkled with sesame seeds and chopped spring onion.