instructions

• Preheat your oven to 200°C.

• In a mixing bowl, combine soy sauce, honey, Gochujang paste, Teriyaki Sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Mix well to create the marinade.

• Place the chicken wings in a large bowl and pour half of the marinade over them. Toss the wings to ensure they are well coated. Reserve the remaining marinade for basting.

• Let the wings marinate for at least 30 minutes, or you can cover and refrigerate them for a few hours or overnight for better flavour.

• Line a baking sheet with parchment paper or aluminium foil. Arrange the marinated chicken wings on the baking sheet.

• Bake the wings in the preheated oven for about 45-50 minutes, turning them halfway through the cooking time. The wings should be golden brown and cooked through.

• While the wings are baking, heat the reserved marinade in a small saucepan over medium heat. Bring it to a simmer and cook for a few minutes until it thickens slightly. This will be used for basting and can be used for dipping if piping hot when serving.

• Once the wings are cooked, remove them from the oven and brush them with the thickened marinade.

• Garnish the Korean BBQ chicken wings with sliced spring onions and sesame seeds.