Sweet Red Devil Wings

Course: Appetizer, Main Course

Cuisine: Asian, North American

Prep Time: 5

Cook Time: 5

Total Time: 1 10

Servings: servings

Calories: 319kcal

Author: Lord Byron's Kitchen

In this recipe, chicken wings are baked until golden brown and crispy and then they're tossed in a hot and spicy homemade sauce which is prepared in just a few minutes. Sweet Red Devil Wings are perfectly cooked and drenched in a thick, sticky sauce that I just can't get enough of!

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Ingredients

For the Chicken Wings:

2 pounds chicken wings, mix of drumettes and wingettes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cornstarch
nonstick cooking spray

For the Sauce:

2 tablespoons vegetable oil
2 cloves garlic, finely minced
1 teaspoon fresh ginger, grated
4 tablespoons dried red chili flakes
2 tablespoons gochujang
1 tablespoon low sodium soy sauce
3 tablespoons honey
2 tablespoons water

For the Garnish:

fresh parsley and green onions chopped
sesame seeds

Instructions

Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Place the wings into a mixing bowl and add the salt, pepper, and cornstarch. Toss the wings well until coated.
Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
While the wings are baking, measure out the vegetable oil, minced garlic, and grated fresh ginger. Get those into a large skillet. Now turn the heat on to medium. Stir and fry the garlic and ginger until fragrant. Do not brown the garlic or ginger! We are not browning; we are releasing the natural oils and flavour so that the sauce tastes even better. Once the oil starts to sizzle, only cook for 2 minutes, stirring constantly.
Next, add the remaining ingredients and whisk until everything is mixed well. Everything goes into that skillet and I whisk everything together until I’m left with a thick, sticky sauce.
Add the wings and toss well to coat. Continue to toss over high heat until the sauce thickens even more and the wings are sticky.
Plate, garnish with parsley, green onions, and sesame seeds. Serve immediately with celery and carrot sticks with your favourite veggie dip.

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