Name: Gochujang Chicken Wings
Ingredients: 4 lbs Chicken Wings (about 30 pcs, split at the joint and tips removed); 2 tbsp Extra Virgin Olive Oil; 2 tsp Kosher Salt; 2 tbsp Japanese Seven Spice ((Sesame Seeds, Nori (seaweed) flakes, Dried Chili pepper, Orange Peel, Ginger)); 3/4 cup Gochujang; 1/2 cup Honey (good quality); 1/4 cup Hoisin Sauce; 1 tbsp Water; 1/2 Lime (juiced); 1 tbsp Toasted Sesame Seeds; 4 ea Scallions (sliced on the diagonal)

Gochujang Chicken Wings

Check out recipes posted every Friday from our chefs! Today's recipe by Fort Myers, Florida's Executive Chef, Jillian Lane!

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Course Appetizer

Ingredients

GOCHUJANG CHICKEN WINGS

4 lbs Chicken Wings about 30 pcs, split at the joint and tips removed
2 tbsp Extra Virgin Olive Oil
2 tsp Kosher Salt
2 tbsp Japanese Seven Spice (Sesame Seeds, Nori (seaweed) flakes, Dried Chili pepper, Orange Peel, Ginger)
3/4 cup Gochujang
1/2 cup Honey good quality
1/4 cup Hoisin Sauce
1 tbsp Water
1/2 Lime juiced

Garnish

1 tbsp Toasted Sesame Seeds
4 ea Scallions sliced on the diagonal

Instructions

Directions

Preheat oven to 400 degrees F
Allow the chicken wings to sit out for approximately 15-20 minutes. Place them into a large bowl and add the olive oil, kosher salt and the Seven Spice, mix well. Arrange on a cookie sheet lined with parchment so they are not touching each other. Bake for 40-45 minutes, turning the wings over after 20 minutes.
While the wings are baking in the oven, mix together the Gochujang, honey, hoisin, water, and lime.
Remove the fully cooked chicken wings from the oven and allow them to rest and cool for 5-10 minutes. Toss them in a large, clean bowl with half of the Gochujang sauce mixture until completely coated; at this point you can add as much or as little of the sauce as you like or place the remainder in a bowl for dipping.
Place your saucy hot wings on a platter and sprinkle with toasted sesame seeds and sliced scallions.
Serve with your favorite Blue Cheese or Cool Ranch.