Korean Chili Grilled Wings
Daknalgae-gochugaru-gui is a Korean chili-crusted chicken wing dish tossed in a coarse mixture of gochugaru (Korean red pepper flakes), soy sauce, cooking wine, oligosaccharide syrup, garlic, and ginger powder. Unlike smooth gochujang, the coarse gochugaru particles cling to the chicken skin and crisp up during cooking, forming a textured, spicy crust on the surface, while the syrup melts and binds those flakes firmly to the skin. The cooking wine serves a dual purpose: it neutralizes any gamey odor from the chicken and, as the alcohol evaporates, it carries the garlic and ginger aromatics across the surface. A final blast of high heat lightly singes the chili flakes, adding a smoky dimension to the heat.
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Instructions
- 1
Pat wings dry and score lightly so the marinade penetrates.
- 2
Combine chili flakes, soy sauce, cooking wine, syrup, garlic, ginger, pepper, and oil.
- 3
Coat wings thoroughly and marinate in the fridge for at least 20 minutes.
- 4
Preheat oven to 220C (425F) and place wings spaced apart on a tray.
- 5
Bake 15 minutes, flip, brush with remaining marinade, and bake 8-10 minutes more.
- 6
Remove when glossy and lightly caramelized at the edges.
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