Yard House Korean Wings Recipe
The Korean chili garlic marinade brings an incredible depth of flavor that you'll want to make again and again.Remember to marinate the wings for at least 1 hour to let the flavors fully infuse; this step makes all the difference!I love how these wings achieve a perfect balance of crispiness and juiciness.You’ll find that the combination of gochujang, brown sugar, soy sauce, and garlic creates an irresistible glaze.
Ingredients
- 2 lbs Chicken Wings
- 1 tbsp Vegetable Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 4 tbsp Gochujang
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 4 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 cloves Garlic minced
- 1 tbsp Ginger minced
- 1 tsp Rice Wine Vinegar
Instructions
- Preheat your oven to 425°F (218°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Pat the chicken wings dry with paper towels.
- Toss them in a large bowl with vegetable oil, salt, and black pepper.
- Place the wings in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes until the skin is crisp and golden.
- While the wings are baking, combine gochujang, honey, brown sugar, soy sauce, sesame oil, garlic, ginger, and rice wine vinegar in a small saucepan.
- Heat over medium-high flame, stirring occasionally until the sauce thickens.
- Remove the wings from the oven and toss them in the warm sauce until well coated.
- Return the wings to the baking sheet and bake for an additional 5-10 minutes.
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