Maple Gochujang Wings

Sometimes, I think in order to be successful, you have to recognize your faults. Once they are clearly identified you can start to formulate a plan for self improvement. You have to dig deep, think hard, and with all sorts of blood, sweat, and tears you CAN come up with the goods to succeed.  Are you worried yet? Didn’t you just come here for the wings?gochujangwingsHave no fear, this post about Gochujang Wings isn’t going to get too deep or reverential…I just want to let you all know that I have identified a clear FAULT within my blog and that fault is I had no damn recipe for WINGS!! I’m here to improve your day, your weekend, and yes…your superbowl party with these amazing sweet, spicy, and highly addictive Maple Gochujang Wings. They aren’t that difficult to make and they’re much better for you than the frozen pre-made kind. Oh yeah, and they are definitely teenager approved because on the day I was testing this recipe, teenagers magically appeared from their hiding spot in the basement for a full on wing eating frenzy. After the lip smacking, bone sucking, caveman grunting was done…I even got a ‘thank you’!gochujangwings2

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Maple Gochujang Wings

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5.0 rating based on 1 rating
Great with a side of football.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:60 mins
  • Serves:4

Nutrition per portion

Ingredients
  • 3 lbs chicken wings; split
  • 2 tsp vegetable oil
  • salt and pepper
  • 1/2 cup gochujang (Korean red pepper paste)
  • 2 tbsp soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 inch cube ginger; grated
  • 2 cloves garlic; finely minced
  • 1 tbsp sesame seeds
  • one scallion; sliced
Method
Toss wings with vegetable oil; season well with salt and pepper. Mix gochujang, soy sauce, maple syrup, rice wine vinegar, ginger, and garlic together in a small bowl. Cover a baking sheet with aluminium foil and spread wings out in a single layer. Bake in oven at 400 F for about 45 minutes or until they get nice and crispy brown. Remove from oven, place in a large bowl and toss with gochujang mixture. Return to baking sheet and bake for another 10-15 minutes at 400 F. To serve, top with sesame seeds and sliced scallions.

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10 comments

  1. Shareba

    I JUST picked up a small package of gochujang, and I’ve been wondering what I could make with it. Now I have something to try! These look super yum!

    1. dishnthekitchen

      oh YEAH!! do it. So good…I can’t believe I used to buy that frozen shit.

  2. joandsue

    Um. These win all the prizes. And your photos look so amazing I want to lick the screen!

    1. dishnthekitchen

      I don’t recommend it, lol. If yours is like mine there are ‘mystery’ splatters all over it!

  3. Food Meanderings

    these look so good – I love wings and spice of any kind! I guess my fault is having no wings on my blog a well 🙂

    1. dishnthekitchen

      See? Sometimes, you have to think about these things…they aren’t always obvious. I need many more appetizer type posts as well.

  4. Natalie Browne

    Seriously, I’m drooling over here. These look incredible!! Gochujang is still a little new to me, but this looks like a great recipe to get a little more familiar with it 🙂 Have a great weekend, Bernice!!

    1. dishnthekitchen

      You too Natalie! If you do decide to give these a try, you can customize the gochujang, buy regular for a slightly spicy wing or hot gochujang for HOT wings.

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