Baked Korean Chicken Wings

Baked Korean Chicken Wings - made December 4, 2019, modified from My Korean Kitchen

We're in the Korean Fried Chicken phase of my cooking experiments. Technically, these aren't Korean "Fried" Chicken at all since they're not breaded or fried but the marinade contains gochujang so that's where the Korean influence comes into play.

This is also an easier option since you don't bread or fry the chicken wings. Instead, you soak them in milk then marinade them for a few hours. Then bake.

It can't get much simpler. You just have to plan ahead for the soaking and marinading time but the actual prep and cooking are easy.

These had pretty good flavor as well. I used to buy those Hot and Spicy Wings from Costco when I wanted chicken wings (usually when I try to low carb) but I liked these better. They're not as spicy, taste good and are easy to make.

1 kg (2.2 pounds) chicken wings and drummettes
1 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary leaves
sesame seeds, for garnish
green onions, for garnish

Marinade
2 tablespooons Gochujang (Korean chili paste)
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon garlic, minced

1. Rinse the chicken and put in a bowl. Add the milk, salt, black pepper and rosemary; mix well. Cover and refrigerate for 20 minutes. Drain the milk, leaving the rosemary residue on the chicken.
2. Combine the marinade ingredients.
3. Place the chicken in a large plastic bag. Add the marinade and seal the bag. Shake vigorously to coat the chicken thoroughly with the sauce. Marinate in the refrigerator for at least 4 hours.
4. Preheat the oven to 450 degrees F for 20 minutes. Line a baking pa with foil and evenly space the chicken in a single layer. Bake for 10 minutes. Turn over the chicken and bake another 10 minutes or until skin is brown and shows some charring.
5. Garnish with sesame seeds and green onions, if desired. Serve immediately.