Sticky Baked Chicken Wings are brushed with a honey-Korean chili sauce and returned to the oven until they are properly glazed and sticky-good!
Keyword baked wings, Korean chili sauce, wings
Prep Time 10minutes
Cook Time 30minutes
2poundschicken wings,split and tips discarded
1tablespoontoasted sesame oil
1tablespoonKorean chili paste
1clovegarlicpeeled and smashed
For the wings:
Place sesame oil, soy sauce and lime juice in a gallon-size ziplock bag. Add the chicken wings and seal the bag. Mix the wings around until all are coated in the marinade. Refrigerate for 3 hours to marinate.
Preheat the oven to 425 degrees. Place the wings on a rimmed baking sheet and bake for 20 minutes or until crispy.
For the sauce:
Whisk together honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Bring to a simmer and reduce heat to low. Cook until thickened, about 5 minutes.
Remove the wings from the oven and carefully pour off any grease. Brush the wings with sauce and toss gently with a metal spatula to coat well. Return to oven and cook an additional 5 to 10 minutes, turning once, until glazed and cooked through. Toss the cooked wings once more to coat well. Serve immediately.