Korean Inspired Chicken Wings and Cucumber Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, ginger, garlic, gochujang, and honey to make the marinade.
• STEP 2.Add the chicken wings to the marinade and let them marinate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the oven to 425°F (220°C). Place the marinated wings on a baking sheet lined with parchment paper.
• STEP 4.Bake the wings for 25-30 minutes, flipping them halfway through, until they are golden and crispy.
• STEP 5.While the wings are baking, prepare the cucumber salad by combining sliced cucumbers, rice vinegar, sesame oil, and a pinch of salt in a bowl.
• STEP 6.Toss the cucumber salad to coat the cucumbers evenly with the dressing.
• STEP 7.Once the wings are done, remove them from the oven and let them cool slightly before serving.
• STEP 8.Serve the crispy wings with the refreshing cucumber salad on the side.
• STEP 9.Enjoy!

Cooking Tips

• For extra crispy wings, you can broil them for a few minutes after baking.
• If you like your wings spicier, you can add more gochujang to the marinade.
• Make sure to flip the wings halfway through baking to ensure even browning.

Storage and Serving

• Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the wings, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the wings as an appetizer or as a main dish with steamed rice and kimchi.