I experimented to bake them at 400☏ (204☌) for 15 min, flip them over, bake for another 15 minutes. The alternative is to bake at lower temperature and longer. Some of you reported the wings tend to burn at 425☏. The cooking time and temperature will, however, depend on your oven and the size of the wings. About halfway through, flip them over and baste each wing with the remaining marinade. I like that lightly charred, crispy golden skin. I normally bake the wings at 425☏ (218☌) for 20 to 25 minutes. Without saying, this savory marinade is great for kids and those who cannot handle spicy food! Apple cider vinegar or rice vinegar will be a good substitute. The soy sauce-based marinade is mild but packed with flavors! It gets its sweetness from honey and sugar, and a little bit of lemon juice brightens up the flavors. Gochujang and ketchup work very well together! Or, simply use a little more gochujang. You can substitute it with ketchup if you want. It adds flavors and depth to the marinade. In this recipe, I also used some BBQ sauce. You can also use a hot sauce such as Frank’s hot sauce for unique acidic flavor and heat. Looking for that extra spicy kick? Just add some gochugaru (Korean red chili pepper flakes). The key ingredient of the sweet and spicy marinade is gochujang (Korean red chili pepper paste). The marinades for baked chicken wings Spicy:
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