Korean Chili Grilled Wings
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Coarse chili flakes stand in for gochujang, so the wings bake into a rough, spicy crust with the flakes stuck right into the skin.
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For more heat, swap part of the flakes for hotter cheongyang chili powder.
Ingredients
Instructions
- 1
Pat 800g chicken wings dry with paper towels, then make 1 to 2 shallow slits in the thickest part of each wing so the marinade penetrates the interior.
- 2
Mix 1.5 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon syrup, 1 tablespoon minced garlic, 0.25 teaspoon ginger powder, 0.25 teaspoon pepper, and 1 tablespoon oil.
- 3
Add the marinade to the wings and coat by hand, pressing the marinade into each slit, then refrigerate for at least 20 minutes.
- 4
Preheat the oven to 220C and place the wings with space between them on a baking pan.
The high 220C temperature bakes the chili powder granules onto the skin to create a crisp crust.
- 5
Roast for 15 minutes, flip the wings, brush on any remaining marinade, and roast 8 to 10 more minutes.
- 6
When the surface is glossy and the edges are deeply browned, check that the thickest wing is cooked through around the bone.
Rest briefly and serve.
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