These sweet and spicy slow cooked Korean Style Chicken Wings are lip smacking good, especially when snacking on them while watching college football!
The pink celery in the picture was picked from our garden! You can find pink celery seeds at www.rareseeds.com
Cook / Prep Time 36 hours
Servings 1 2
- 8 split chicken wings
- 1 tbsp aluminum free baking powder ( not baking soda)
- 1 tsp smoked sea salt
- 6 ounces gochujang
- 1 tbsp mirin
- 1 tsp soy sauce
- I tbsp Worcestershire sauce
- 1 1/2 tbsp fish sauce
- 1 1/2 tsp cider vinegar
- 1 1/2 tsp sesame oil
- 2 tbsp Terry Hos Original Yum Yum Sauce
- 1 tbsp pure maple sugar
The day before, pat the chicken wings dry and in a mixing bowl, coat the wings with a mixture of the smoked sea salt and baking powder. ** Set them on a rack over a sheet pan and let them dry out overnight. The smoked salt/baking powder mixture will dry them out to help them get super crispy.
** Be sure to use an aluminum free baking powder, as the aluminum may cause the wings to have a metallic taste.
The next day
Preheat the oven to 250 degrees. Place the wings in the oven and let them cook for 30 minutes, then turn the wings over and let them cook for an additional 30 minutes.
While the wings are cooking, mix all the other ingredients together for the marinade.
Remove the wings from the oven. Brush both sides of the wings with the marinade. Turn the oven up to 325 degrees. Put the wings back in the oven and cook for 15 minutes. Turn the wings over and cook for another 15 minutes.
Remove the wings from the oven again. Brush both sides of the wings with the marinade again and return to the oven and cook for another 15 minutes on one side, turn, and cook another 15 minutes on the other side.
Continue to cook the wings until they are nicely browned and have reached a temperature of at least 165 degrees.
Place the wings on a serving platter and top with a little yum yum sauce or ranch dressing. Serve them with a few crunchy celery sticks and your favorite dipping sauce.
Suggested music to listen to while preparing the wings
Wings over America a triple live album released in 1976 by Wings featuring Paul McCartney, which features live recordings of Beatles, Wings and Paul McCartney songs.