Spicy and Sweet Gochujang Buttermilk Baked Wings (Edit recipe)

Spicy and sweet, these gochujang wings marinate in buttermilk for 24 to 48 hours before they are baked and tossed with an umami-rich sauce and a sprinkling of sesame seeds. Perfect for potlucks or a special weekend meal, they will be a hit this summer. Toss them on the grill if you're cooking out. If not, the oven does a nice job and they will be ready in about 35 minutes.

24 hours

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	911
Fat:	60 g
Carbohydrates:	25 g
Protein:	65 g
Cholesterol:	255 g
Sodium:	1480 mg
Fiber:	0 g
Sugars:	18 g
Calculated per serving.

by kiowafoodie

Serves: 4

Ingredients

12 Chicken Wings
0.25 cup Gochujang (red chili paste)
0.5 cup Mirin, plus 2 tablespoons
2 Tbsp Red Miso Paste, (brown preferred)
2 tsp Sesame Oil
2 tsp Dijon Mustard
2 tsp Kosher Salt
1 Tbsp Extra Virgin Olive Oil, (or a neutral oil)

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak wings in buttermilk for 24-48 hours. Make sure wings are fully immersed.
Pat wings dry. Sprinkle both sides with kosher salt.
Leave at room temperature for an hour or uncovered in the fridge for a few hours.
In a large mixing bowl, whisk together gochujang, mirin, miso, sesame oil, and dijon mustard. Adjust seasoning as desired. Add mirin for more sweetness.
Brush wings with a tablespoon of oil before cooking.
Bake in a preheated oven at 435 F for 35-40 minutes, or until chicken is nicely browned.
Toss wings in sauce and sprinkle with sesame seeds.