Crispy chicken wings coated in a sweet and spicy Korean sauce, enhanced by the deep umami of Black Sheep black garlic hot sauce. Topped with fresh green onions and sesame seeds.

Ingredients

• 24 chicken wings (drumettes and wingettes)

• ½ tsp salt

• ½ tsp ground black pepper

• 1 tablespoon of vegetable oil

• 1 clove of garlic, finely chopped

• 1 tablespoon of finely chopped fresh ginger

• 2 tablespoons of sugar

• 1 tablespoon of rice vinegar

• 2 tablespoons of soy sauce

• 3 tablespoons of gochujang

• 2 to 3 tablespoons of Black Sheep hot sauce with black garlic (to taste)

• 1 tbsp toasted sesame seeds, plus more for garnish

• 2 green onions, thinly sliced

Preparation

1. Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. Rinse the chicken wings, dry them well, then season them with salt and pepper.

3. Bake for 50 minutes, until golden brown and crispy.

4. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and ginger, then cook for 2 to 3 minutes.

5. Add the sugar, rice vinegar, soy sauce, gochujang, and Black Sheep sauce. Mix well and simmer for 8 to 10 minutes, until thickened.

6. Add the wings to the pan with 1 tbsp of sesame seeds. Increase the heat and coat the wings well until the sauce lightly caramelizes.

7. Garnish with green onions and extra sesame seeds.

8. Serve immediately.

💡 Black Sheep Tip
Adjust the amount of hot sauce according to your spice tolerance. This recipe is perfect as an appetizer, for a meal, or to share.