Baked Korean Gochujang Chicken Wings

• Gluten free

• Meat

  • 4 1/2 lbs Chicken wing sections

• Produce

  • 2 tbsp Garlic
  • 1 tbsp Ginger
  • 2 tbsp Onion
  • 1 Scallions

• Condiments

  • 1/4 cup Gluten free soy sauce
  • 1/4 cup Honey

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/4 cup Gochujang, gluten-free
  • 1 tsp Sea salt
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Sesame oil

Found on jeanetteshealthyliving.com

Description

Ingredients

• 4.5 pounds chicken wing sections
• 2 tablespoons minced garlic
• 2 tablespoons finely chopped onion
• 1 tablespoons minced ginger
• ¼ cup honey
• ¼ cup gluten-free gochujang
• ¼ cup gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• toasted sesame seeds, garnish
• chopped scallions, garnish

Directions

• Place chicken wings in a large bowl and toss well with rest of ingredients to coat. Cover and marinate in refrigerator for at least 4 hours or overnight.
• When ready to bake, preheat oven to 350 degrees.
• Line baking sheet with parchment paper and lightly oil. Place chicken wings on baking sheet in single layer. Pour extra marinade on top.
• Bake for 45 minutes; turn chicken wings over, turn oven up to 400 degrees and bake another 15 minutes.
• Remove to serving platter and sprinkle with sesame seeds and scallions.