Crispy Korean BBQ Chicken Wings

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4 lbs chicken wings, broken down into drummettes and flats

⅓ cup Korean red chili pepper paste (Gochujang)

¼ cup brown sugar

¼ cup soy sauce

2 tablespoons water

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

4 cloves garlic, minced

1 ½ tablespoons fresh ginger, peeled and minced

1 teaspoon kosher salt

1 teaspoon black pepper

Garnish: sesame seed, sliced green onion

Directions at cakenknife.com

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