SAUCY KOREAN CHICKEN WINGS
6 lbs. chicken wings, tips discarded and wings split into flats and drums
¼ cup canola oil
Freshly ground pepper
⅓ cup gochujang (Korean chile paste)
1 tablespoon paprika
1 tablespoon chile powder
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon water
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
Sliced scallions and sesame seeds,
1 Preheat the oven to 450°F. Line two large rimmed baking sheets with foil and place a wire baking rack on top of foil. Coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the wire racks and roast them for about 45–50 minutes, or until they are cooked through, golden brown and crisp.
2 Meanwhile, in another large bowl, whisk together all of the remaining ingredients (except the scallions and sesame seeds) until smooth.
3 Just before serving, add the crispy wings to the chile sauce, toss to coat, and garnish with the sesame seeds and scallions. If making ahead, keep the baked wings warm in foil for transporting to the game and toss in the sauce before serving. The sauce can also be made a day ahead and refrigerated; bring to room temperature before using.