By Rasa Malaysia
Adapted from: Food and Wine
2-3 lbs chicken wings, wingettes and drumettes only
Ground black pepper
3 cloves garlic, minced
3 tablespoons Korean red chili pepper paste (Gochujang)
1/2 teaspoon Korean chili powder (Gochugaru)
2 tablespoons soy sauce
1/2 tablespoon Apple cider vinegar or Asian rice vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon sesame oil
White sesame, for garnishing
Chopped scallions, for garnishing
🍗🍗 Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 – 45 minutes, until they are cooked through and crisp.
🍗🍗 In a small sauce pan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.
🍗🍗 Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.