Korean Chicken Wings
Sweet & spicy meets tangy!
1 package SVO Farmer Focus Party Wings, about 14 oz.
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
1/4 cup rice vinegar
1/4 cup soy sauce (simply substitute with tamari to make this recipe 100% gluten-free)
4 tablespoons Gochujang, Korean hot chili paste or Sriracha as a substitute
2 tablespoons sesame oil
2 tablespoons honey
2 green onions, slices or cut into strips
Preheat oven to 425º. Spray a rack with cooking spray and place over a baking sheet that is lined with foil.
For the sauce – combine the garlic cloves, ginger and the next 5 ingredients in a medium bowl, stir well. Set aside 1/3 of the sauce to brush the wings as they bake.
Add the chicken wings to the sauce in the bowl, refrigerate and marinate for 30 minutes or up to 24 hours.
Arrange the wings on the rack, bake for 50 – 60 minutes, brushing them with the sauce every 15 minutes, turn after 30 minutes. Garnish with the green onions and serve.