INGREDIENTS
1 kochujang, a Korean-style chili pepper paste available in Asian markets
2 pounds of chicken wings
1/3 cup light brown sugar
1/3 cup soy sauce
1 tablespoon sesame oil
3 large minced cloves of garlic
2 tablespoons finely minced fresh peeled ginger
2 chopped green onions
1 tablespoon pepper paste

METHOD
Prepare 2 pounds of chicken wings. Make a marinade by adding 1/3 cup light brown sugar, 1/3 cup soy sauce, 1 tbs sesame oil, 3 large minced cloves of garlic, 2 tbs finely minced fresh peeled ginger, 2 chopped green onions and about 1 tbs of the kochujang. Mix everything to combine.

If you aren’t able to have the kochujang chili paste on hand, use a good pinch of red pepper flakes instead. Then, wrap the bowl in plastic wrap and keep it in the fridge until you are ready to bake the wings. Let them marinate for at least half an hour.

Preheat the oven to 400 degrees. Spread the chicken wings out on a baking tray, on top of a layer of aluminum foil, and then place the tray on the center rack of the preheated oven.

Bake for about 45 minutes. Feel free to periodically spoon a little more of the leftover marinade over the top of the chicken wings while they’re baking.