The Olive Bin

Gochujang Wings

Preheat the oven to 425°F. Pat the wings dry and toss them with The Olive Bin’s Gochujang Olive Oil. Mix salt, garlic powder, onion powder, pepper, paprika, and baking powder together, then toss with the wings until evenly coated. Let sit for 30 minutes or refrigerate for up to a few hours. Arrange the wings on a baking sheet or wire rack and bake for 45-50 minutes flipping halfway through cooking. While the wings are baking, combine the glaze ingredients in a small saucepan. Warm over low heat for 2-3 minutes, stirring until smooth and slightly thickened. Transfer the hot wings to a large bowl. Pour glaze over them and toss until evenly coated. Serve immediately. Optional: garnish with sliced green onions and sesame seeds.
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Ingredients

2-3 lbs chicken wings, patted dry

2 T The Olive Bin’s Gochujang Olive Oil

1 tsp kosher salt

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

1 tsp paprika

1 T baking powder

 

For the Glaze:

2 T The Olive Bin’s Gochujang Olive Oil

1 T honey

1 tsp brown sugar

1 T soy sauce

1 tsp rice vinegar

1 clove garlic, minced

Directions

  1. Preheat the oven to 425°F. Pat the wings dry and toss them with The Olive Bin’s Gochujang Olive Oil. Mix salt, garlic powder, onion powder, pepper, paprika, and baking powder together, then toss with the wings until evenly coated. Let sit for 30 minutes or refrigerate for up to a few hours.
  2. Arrange the wings on a baking sheet or wire rack and bake for 45-50 minutes flipping halfway through cooking.
  3. While the wings are baking, combine the glaze ingredients in a small saucepan. Warm over low heat for 2-3 minutes, stirring until smooth and slightly thickened.
  4. Transfer the hot wings to a large bowl. Pour glaze over them and toss until evenly coated. Serve immediately. Optional: garnish with sliced green onions and sesame seeds.

Associated Products

Gochujang
Gochujang
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