Gochujang Chicken Wings
*25 Chicken Wing/Drumetts, I used frozen
*1/2 cup Lime Soda
*Kosher Salt and Freshly Ground Pepper
*Red Pepper Flakes, optional to taste
Gochujang Sauce
*1/4 cup Gochujang
*1/4 cup Molasses
*1/4 cup Low Sodium Soy Sauce
*2 tablespoons Brown Sugar
*1 teaspoon freshly grated Ginger
*1 tablespoon minced Bottled Garlic
*2 tablespoons Dried Onion Flakes
*1/8 teaspoon salt
*1/8 teaspoon freshly ground Black Pepper, or to taste
Directions:
Note: I cook frozen drumetts in the crock pot, but thaw in fridge as your crock pot instructions before cooking in crock pot.
In a crock pot with liner for easy cleanup, add the chicken drumetts, lime soda, red pepper flakes, salt and pepper.
In a small bowl whisk together the: Gochujang, molasses, soy sauce, brown sugar, ginger, garlic, onions salt and black pepper. Put 1/4 of the mixture on the chicken and save the rest for basting chicken.
Cook on High for 4 hours or until thoroughly cooked, but not falling apart. (Keep the remaining half of the sauce in the fridge until ready to baste the crock pot cooked chicken wings.)
Remove cooked wings from crock pot and place them one at a time onto half baking sheet with parchment paper or aluminum foil (for easy clean-up). Pat dry the wings/drumetts with a paper towel.
Baste/brush the chicken wings with some of the reserved sauce and bake in a pre-heated 425* F. oven for 8-10 minutes. Then remove the wings from the oven and baste again with the sauce and bake for another 10 minutes, repeat again for another 10 minutes.
Remove wings from oven and place them back into the crock pot on warm until ready to serve. Add toss/ drizzle any remaining sauce on wings/Drumetts. Serve.
Note: If you choose to keep the wings warm in the crock pot make sure to remove any remaining liquid before adding the chicken wings back to the crock pot. Then add any remaining basting sauce to wings in crock pot and set on warm.
Gochujang sauce adapted from the Food Network
Enjoy!
Lindy
