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These delicious, spicy-sweet Korean BBQ wings are a great way to feed your chicken wing craving. If you can marinate overnight, the wings will be infused with this tasty, finger-licking sauce and—though your tongue may burn from the gochujang sauce—you’ll keep reaching for more. Serve as an appetizer or include as a small dish alongside rice and kimchi (or better yet, serve with this amazing Kimchi Fried Rice).
Mix all ingredients until well blended.
Rinse chicken and place in baking dish or bowl to marinate. Pour marinade over chicken, cover and refrigerate for at least 3 hours (overnight is ideal). Allow to sit out long enough to return to room temperature (about 30 minutes).
Preheat oven to 400 degrees F.
Heat small amount of oil in skillet over medium-high. Brown chicken all over then remove from heat.
Place chicken wings on aluminum lined baking sheet. Pour half of marinade over wings, sprinkle with ½ sesame seeds, and bake for 30 minutes. Turn over and pour remaining marinade over wings. Sprinkle with remaining sesame seeds. Bake another 15 – 20 minutes, or until chicken is cooked through.
Note: make this dish gluten-free by using Tamari or other gluten-free soy sauce.