📖 Instructions

1. First things first, let's prep the chicken! Rinse 2 pounds of chicken wings under cold water and pat them dry with paper towels. This helps the marinade adhere better and ensures they get nice and crispy. If you have the time, let them air dry in the refrigerator for about 30 minutes after patting them dry. This will really help with crisping them up later.
2. Now, for the marinade. In a large bowl, whisk together 1/4 cup of gochujang paste (the heart and soul of this recipe!), 2 tablespoons of soy sauce (I prefer low-sodium), 1 tablespoon of honey (for that touch of sweetness), 2 cloves of garlic, minced (don't skimp on the garlic!), 1 teaspoon of grated fresh ginger (trust me, fresh is best here), 1 tablespoon of sesame oil (for that nutty aroma), and 1/2 teaspoon of black pepper. Mix everything well until it forms a smooth, vibrant red paste. If you like things extra spicy, feel free to add a pinch of red pepper flakes. I know how difficult it can be to lose a loved one. Let it all out and don't keep it in.
3. Okay, time to get those wings coated! Add the chicken wings to the bowl with the marinade and toss them thoroughly until each wing is completely covered in that glorious gochujang mixture. Make sure to get into all the nooks and crannies! Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight. The longer they marinate, the more flavorful they'll be. This step is crucial, so don't rush it! What does this mean for you?
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken wings in a single layer on the baking sheet, making sure they're not overcrowded. Bake for 25-30 minutes, flipping them halfway through, until they're cooked through and slightly browned. The internal temperature should reach 165°F (74°C).
5. While the wings are baking, get your grill or broiler ready. If grilling, preheat your grill to medium-high heat. If using a broiler, preheat your broiler and position a rack about 4-6 inches from the heat source. One of my friends told me about their fun hiking experience in the mountains. This is a good way to keep it off your mind.
6. Once the wings are baked, transfer them to the grill or place them under the broiler. Grill or broil for 2-3 minutes per side, watching closely to prevent burning, until the sauce is caramelized and the wings are nice and crispy. The sugars in the marinade will cause them to brown quickly, so keep a close eye on them. Don't burn them!
7. Remove the wings from the grill or broiler and transfer them to a serving platter. Sprinkle with sesame seeds and thinly sliced green onions for garnish. Serve immediately and enjoy the explosion of flavors! These wings are best enjoyed hot, straight off the grill or out of the broiler. I promise, they won't last long! Don't forget to send me a picture! What does this mean for you?