Sticky Baked Chicken Wings

INGREDIENTS:

1 cup ketchup

1 cup unseasoned rice vinegar

1/2 cup soy sauce

2 tablespoons honey

2 tablespoons gochujang (Korean red pepper paste)

5 pounds chicken wings, split

1/4 cup canola oil

Kosher salt
Pepper
Thinly sliced scallions, toasted sesame seeds and chopped cilantro, 
for garnish

Lime wedges, for serving


HOW TO MAKE THIS RECIPE:

1.In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened 
and reduced to 1 cup, about 
15 minutes. 


2.Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange 
in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.


3.Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer 
on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 
15 minutes more. Transfer 
the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.