Preparation Time: 15 minutes

Cook Time: 30 minutes

Cut: Wings


2 lbs (1000 g) chicken drumettes (or wingettes and drumettes mixed)

Marinade and finishing sauce:
2 Tbsp (30 ml) canola oil
1 tsp (5 ml) sesame oil
2 Tbsp (30 ml) rice vinegar
3 Tbsp (45 ml) soy sauce
2 Tbsp (30 ml) Korean red chili paste (Gochuchang) - can substitute by mixing 1 ½ Tbsp Sambal Oelek or other chili paste with ½ tsp sugar
2 Tbsp (30 ml) lime juice
1 tsp (5 ml) lime zest
1 Tbsp (15 ml) fresh ginger, grated
2 cloves garlic, finely minced
2 Tbsp (30 ml) brown sugar
2 green onions, finely chopped
½ tsp (2.5 ml) dried chili flakes (optional)


Preheat oven to 375F

Combine all marinade / finishing sauce ingredients in a bowl. Stirring until sugar is dissolved. Divide sauce into two equal portions. Half will be used to marinade wings. The remaining half will become the finishing sauce.

Cover chicken wings with half of the marinade and marinate for 15 minutes, or overnight. A resealable freezer bag can be used.

Line a baking sheet with foil and then position a rack on the baking sheet large enough to hold all the wings in one layer. Spray the rack with non-stick cooking spray. Position wings on rack.

Place wings in the oven and bake for 30 minutes, or until wings are cooked through, brown and internal temperature of thickest part of wing or drumette reads 165F (74C) on a meat thermometer. Transfer wings to a serving platter and drizzle with the finishing sauce.