Korean Chicken Wings

For the Super Bowl, one fabulous guest brought Bon Chon Chicken.  If you've never had it, I feel for you in the pit of my heart.  You have to find a way to get to it.  I was hoping this would taste like it, but it doesn't.  It still tastes amazing, just not Bon Chon fried chicken amazing.  I need more recipes with gochujang since I went to the trouble of ordering it online.

Korean Chicken Wings

from Pickled Plum

1 pack chicken wings, cut up

4 garlic cloves, finely chopped

1 tbsp ginger, finely chopped

3 tbsp soy sauce

1 1/2 tbsp honey

1 1/2 tbsp brown sugar

1/2 heaped tbsp gochujang (hot pepper paste)

2 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp salt

Mix all of the ingredients but the chicken and whisk until sugar is dissolved.  Place the chicken wing pieces in a large resealable bag and pour in the marinade.  Refrigerate for at least 3 hours.  Preheat oven to 425F.  Line a baking sheet with foil and cooking spray.  Place the wings on it.  Bake for 30 minutes, turning halfway through baking.  Baste with the marinade a few times through baking.  Skin should be crispy and brown when they're done. (Place the rack a little higher to the top than usual. I also used the broiler on high for a minute or two.)