Photo by jwolfsthal
jwolfsthal's Notes:
24 chicken wings, cut up Ask a question about this ingredient
2 tablespoons Korean Hot pepper Paste (Gochujong) Ask a question about this ingredient
2 tablespoons canola, or other neutral oil Ask a question about this ingredient
2 tablespoons soy sauce or tamari Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 teaspoon ground black pepper Ask a question about this ingredient
Wash wings and place in large zip lock bag with all ingredients
Ask a question about this stepMarinate in fridge for 6-24 hours
Ask a question about this stepBring to room temperature
Ask a question about this stepRemove wings from bag and dry with paper towels, discard marinade. You want wings to be fairly dry to help crisp.
Ask a question about this stepLightly grease baking sheets with neutral oil and sprad out wings. Do not crowd and use 2 sheets if doubling recipe.
Ask a question about this steppre-heat over to 350 and bake for 20-30 minutes.
Ask a question about this stepwhen just done, broil on high for 2-5 minutes watching carefully to make sure they crisp but do not burn.
Ask a question about this stepServe with rice, and a lot of napkins.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
