Sticky Sweet Baked Chicken Wings

Recipe by Catherine Pla

Serves 4-6

Sticky Sweet Baked Chicken Wings

I have never been a fan of Buffalo Wings, mainly because they are generally super spicy. These in contrast are gently spicy, in addition to being a little sweet, which I love. Hope you love them too.

• 3⁄4 c ketchup

• 1 T honey

• 1 T brown sugar

• 1 1⁄2 T gochujang*

• 1⁄2 c rice vinegar

• 1⁄4 c coconut aminos, or soy sauce

• 2-3 lbs chicken wings, split

• 2 T avocado oil, or canola

• Salt and pepper

• Garnish: thinly sliced scallions, chopped cilantro, toasted sesame seeds, lime wedges

Make the sauce by combining the ketchup, honey, brown sugar, gochujang, vinegar, and coconut aminos in a medium saucepan. Whisk to mix and bring to a boil. Lower heat to medium and cook for about 12 minutes, until reduced to about 3⁄4 cup.

Preheat the oven to 350 (or convection bake to 325). Line a sheet pan with foil. Toss wings in a bowl with oil and season liberally with salt and pepper. Place in a single layer on the sheet, use two sheet pans if necessary, and bake for 30 minutes. Increase oven temperature to 450 (425 convection).

Use a fish spatula to transfer the wings to a large bowl containing the sauce and toss. Discard any juices on sheet pans and arrange the coated wings in a single layer. Bake 10-15 minutes until slightly charred in spots and glazed with sauce. Garnish with scallions, sesame seeds, and cilantro. Serve with lime wedges.

*Gochujang is a fermented Korean chili paste which is salty, sweet, smoky, and spicy. In other words, jam-packed with umami. If you don’t have it, you can substitute ssamjang (Korean spicy dipping sauce), miso paste + cayenne, sambal ulek + maple syrup, or sriracha.