1. Prep & Cook Chicken

   Preheat oven to 375F. Mix the wings in a bowl with oil, lemon juice, salt and pepper. Spread evenly onto a sheet tray. Bake wings on middle rack for 20 minutes or until cooked through. Turn on broiler and broil wings skin side up for 15 minutes or until crispy and golden.

   • 4 lb Chicken Wings
   • 2 Tbsp Extra Virgin Olive Oil
   • 1, halved Lemon
   • 1 1/2 Tbsp Kosher Salt
   • 2 tsp Black Pepper
2. Prep Vegetables

   Prepare onion and garlic.

   • 4, thinly sliced Green Onions
   • 4, minced Garlic Cloves
3. Create Sauce

   Heat oil in a sauce pan over medium-high heat. Sauté garlic for 2 minutes or until soft. Add soy sauce, chili paste and sugar. Bring to a boil and simmer for 2 minutes. Add vinegar and simmer for an additional 4 minutes or until thickened.

   • 2 Tbsp Roasted Sesame Seed Oil
   • 1/2 cup Low Sodium Soy Sauce
   • 1/3 cup Gochujang Chili Paste
   • 1/3 cup Brown Sugar
   • 2 Tbsp Rice Wine Vinegar
4. Combine Wings & Sauce

   Place cooked and warm wings into a bowl and pour in the sauce. Stir to coat.
5. Garnish & Serve

   Place the coated chicken wings on a platter and top with sliced green onions, sesame seeds and cilantro leaves.

   • 4 sprigs Cilantro
   • 1 Tbsp Toasted Unsalted White Sesame Seed

Get The Full Experience

Download Free App

Suggested Meals

Spaghetti

Pesto

Sesame Fried

Egg

Brussels Sprouts

Salad

Paleo Apple

Crisp Pancakes

Asian

Turkey

	Amount per serving	Daily value percentage
Calories	310 kcal
Total Fat	19.0 g	24%
Total Saturated Fat	5.0 g	24%
Unsaturated Fat	14 g
Cholesterol	125 mg	42%
Sodium	1560 mg	70%
Total Carbohydrate	10 g	4%
Fiber Total Dietary	< 1 g	2%
Sugars Total	8 g
Excellent Source: Protein	21 g	42%
Vitamin C	7 mg	8%
Calcium Ca	32 mg	2%

Load More

	Amount per serving	Daily value percentage
Iron Fe	1.0 mg	6%
Vitamin D	0.1 µg	0%
Potassium K	340 mg	8%
Vitamin E	1 mg	8%
B-Vitamins
Thiamin	0.1 mg	6%
Riboflavin	0.2 mg	10%
Niacin	6.5 mg	40%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.7 mg	40%
Folate (B9)	17 µg	4%
Vitamin B-12	0.3 µg	10%

By Innit Culinary Team