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SERVES:
2-4

INGREDIENTS:

2 pounds chicken wings
1/3 cup light brown sugar
1/3 cup soy sauce
1 Tbs sesame oil
3 large cloves garlic, minced
2 Tbs minced fresh ginger
2 chopped green onions
1 Tbs Kochujang (Korean chili pepper paste)

PROCEDURE:

Place the chicken wings into a large mixing bowl and add 1/3 cup light brown sugar, 1/3 cup soy sauce, 1 Tbs sesame oil, 3 large minced cloves of garlic, 2 Tbs finely minced fresh peeled ginger, 2 chopped green onions and about 1 Tbs of the Korean kochujang pepper paste and mix everything to combine.

If you can't find the chili paste, use a good pinch of red pepper flakes instead and then wrap the bowl in plastic wrap and keep it in the fridge until you are ready to bake them.

Preheat the oven to 400 degrees a good bit ahead of time and then spread the chicken wings out on a baking tray on top of a layer of aluminum foil and then place the tray on the center rack of the preheated oven.

They'll take just about 45 minutes to bake and you can spoon a little more of the leftover marinade over the top once or twice, while they're baking, if you want to and the aluminum foil will really help with the clean up.

HINTS:

Marinate these wings for at least 30-40 minutes before baking.

You can find Kochujang in Asian specialty markets.

Use tongs or your fingers to place the chicken wings onto the aluminum foil lined baking tray. Then brush the wings with the leftover marinade 2-3 times while baking.