Crispy Yangnyeom Chicken Wings
Sheet-pan Korean wings with a sticky-spicy gochujang glaze, sesame seeds, and scallions. Broil for crispy skin, toss in the sauce, done in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 lbs chicken wings
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves minced garlic
- 2 tbsp sesame seeds (white or black)
- 2 stalks scallions, sliced thin
Instructions
- 1
Pat wings dry with paper towels. Toss with salt, pepper, and a light drizzle of oil on a sheet pan.
- 2
Broil 5 inches from heat for 12–14 minutes, shaking pan halfway through, until skin is crispy and golden.
- 3
While wings broil, whisk gochujang, honey, soy sauce, vinegar, and garlic in a small bowl until smooth.
- 4
Remove wings from broiler. Pour glaze over and toss until evenly coated.
- 5
Return to broiler for 2–3 minutes until glaze is sticky and caramelized, watching to avoid burning.
- 6
Top with sesame seeds and scallions. Serve hot with extra napkins.
Tools you’ll need
- sheet pan (18×13 inch)
- small mixing bowl
- whisk
- paper towels
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