Korean Chicken Wings Bowl
A flavorful and spicy Korean-inspired dish featuring crispy fried chicken wings in a light and zesty sauce, served in a bowl with a variety of toppings.
Ingredients
- ●2 pounds chicken wings
- ●1/4 cup light soy sauce
- ●1/4 cup zesty gochujang sauce
- ●2 tablespoons brown sugar
- ●3 cloves garlic
- ●1/4 cup green onions
- ●2 tablespoons toasted sesame seeds
- ●1 cup rice
- ●1 cup kimchistore-bought or homemade
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the chicken wings and pat them dry with paper towels.
- 3
In a large bowl, whisk together the light soy sauce, zesty gochujang sauce, brown sugar, and garlic.
- 4
Add the chicken wings to the bowl and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 5
Line a baking sheet with aluminum foil and spray with cooking spray. Remove the chicken wings from the marinade, letting any excess liquid drip off.
- 6
Arrange the chicken wings on the baking sheet in a single layer. Bake for 25-30 minutes, or until cooked through.
- 7
While the chicken wings are baking, cook the rice according to package instructions.
- 8
In a small pan, toast the sesame seeds over medium heat, stirring frequently, until fragrant and lightly browned.
- 9
To assemble the bowls, place a scoop of cooked rice on the bottom, followed by a few pieces of the crispy chicken wings, some kimchi, and a sprinkle of toasted sesame seeds and green onions.
- 10
Serve immediately and enjoy!