Gochujang Chicken Wings

1/3 cup gochujang

2 Tablespoons dark soy sauce

½ teaspoon ground black pepper

2 Tablespoons rice wine vinegar

1 Tablespoon sesame oil

1 Tablespoon honey

2 Tablespoons minced garlic

Combine all of the sauce ingredients in a small sauce pot. Bring to a low simmer for 2 minutes. Allow to cool then set aside.

Get the wings ready: 3 Pounds of chicken wings rinsed and separated at the joint. Allow the wings to dry for 30 minutes at room temp. Bake in a preheated 425 degree oven until brown and a little crispy turning just once on a wire rack if possible. I like my wings fully cooked and then some. I want the meat to easily come from the bone.

Allow the cooked wings to cool for 5 minutes then toss them in your prepared sauce.