4tablespoonsgochujang Korean red chili pepper paste
4tablespoonsbarbecue sauceany type
2tablespoonsrice wine or mirin (or white wine)
1teaspoonfinely grated ginger
Sweet and savory marinade:
3tablespoonsrice wine or mirin
2tablespoonsextra virgin olive oil
Rinse the chicken wings and drain the water. Mix all the ingredients for each marinade together.
Combine the marinade with the chicken wings and coat all the pieces well. Cover and refrigerate for 2 to 4 hours (overnight for best results). Let them sit at room temperature for 30 minutes before cooking. Preheat the oven to 425°F (218°C).
Line a baking sheet with aluminum foil. Place the chicken wings in a single layer and bake for 20 to 25 minutes until the skin is crisp and golden. Flip them over halfway through and baste/spoon the remaining marinade over each wing. Alternatively: Bake them at 400°F (204°C) for 15 minutes, flip them over, bake for another 15 minutes. Then, increase the oven temperature to 425°F, baste, and bake for another 10 minutes. This worked really well too.
Turn them over halfway during baking and baste with the leftover marinade. Reduce the heat level if the wings are browning too quickly. (See notes.)
The time required can vary depending on the oven. Keep your eye on the chicken while baking and adjust the heat level and time as necessary.
You can also grill these chicken wings on a gas or charcoal grill over moderate heat for 15 to 20 minutes, turning frequently. Repeat the process with the second marinade.