From My Kitchen: Korean Wings

This Christmas was somewhat unusual. We usually go out to dinner on Christmas Eve, then I cook brunch and then dinner on Christmas Day. My children and I are always trying to make it as festive as possible, but this year everything was topsy turvy with the Coronavirus looming on every corner. So I cooked for my family on Christmas Eve instead, and then Christmas Day I made some Korean wings, just for my daughter and myself. It was an unusual holiday, but not only did me make it work, we actually had a great time. My Christmas gift to you is the recipe for these amazing wings, you will love them!

What you’ll need:

1 to 1 1/2 pounds chicken wings and/or drumsticks
1/2 tsp salt
1/2 tsp black pepper
1 tbsp canola oil
1 garlic clove, minced
1 tbsp ginger, minced
2 tbsp brown sugar
1 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp gochujang sauce
sesame seeds and/or chopped green onion for garnish

Preheat your oven to 450 degrees. Line a baking dish with parchment paper, or spray with cooking spray. Line up the chicken wings, and bake for 50 minutes, turning them half way though.

In the meantime, heat the oil in a skillet. Add the garlic and ginger and cook for about 3 minutes. Add the remaining ingredients, and cook on low heat for 8-10 minutes. Once the wings are done, add them to the skillet, and cover them in the sauce over high heat for about one minute. Garnish with sesame seeds and/or chopped green onions. Easy breezy.