2-3 lbs chicken wings, wingettes and drumettes only
Ground black pepper
3 cloves garlic, minced
3-1/2 Tbsp Gochugaru Flakes
2 Tbsp soy sauce
1/2 Tbsp White Traditional Balsamic Vinegar
2 Tbsp sugar
2 Tbsp water
1 tsp Roasted Sesame Oil
White Sesame Seeds, for garnishing
Chopped fresh scallions, for garnishing
Preheat the oven to 450°F, and line a rimmed baking sheet with parchment paper. In a large bowl, season the chicken pieces on all sides with salt and pepper. Transfer the wings, skin side up, to the parchment-lined baking sheets and roast them for about 40 – 45 min, until pieces are cooked through and are crisp.
In a small sauce pan, combine all the remaining ingredients, except the white sesame seeds and chopped scallions. Heat mixture over low heat, whisking to combine. Allow mixture to simmer until it thickens a little and becomes “saucy.”
In a large shallow bowl, toss the baked chicken wings with the chile sauce, coating each chicken piece well. Garnish with the white sesame seeds and chopped scallions. Serve immediately.