Have you ever made your own BBQ sauce? This recipe for Strawberry Balsamic Glazed Chicken Wings is a wonderful way to get started. Its sweet, sour, spicy brilliance will get you craving your own customized versions. Perhaps you drop the sriracha for gochujang and a few drops of vodka. Maybe you swap ginger for toasted and crushed coriander seeds and a little extra soy sauce. Maybe you exchange strawberries for blueberries. Whatever you do, you’re just a few minutes away from something delicious and memorable.

What is Gochujang and How to Use It

Gochujang is a thick Korean chili paste that you’ll often see in stir-fries as well as other Asian cuisine. The paste comes from a combination of Korean red chili pepper flakes (gochugaru, hence the name), fermented soybeans, glutinous rice, and salt. The result is a unique mix of spicy, slightly sweet, and savory or umami flavor. Where gochujang excels is by adding depth to Asian dishes like Bibimbap, Tteokbokki, and Kimchi. But, you can also use gochujang in everyday cooking by mixing a small amount into sauces, marinades, soups, mayo, or dressings.

Strawberry Balsamic Glazed Chicken Wings

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• Author: Anna Franklin

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Description

A new way to sauce up your chicken wings.

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Ingredients

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• 1 lb chicken wings
• Salt and pepper to taste

For the sauce:

• 3 tbsp sugar
• 1 lb strawberries, diced small
• 1/4 cup white balsamic vinegar
• 1 tbsp soy sauce
• 2 tsp sriracha
• 3 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1/4 cup sesame seeds

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Instructions

1. Add all of the sauce ingredients into a sauce pot and simmer until the liquid is reduced to a thick sticky glaze.
2. While your sauce is reducing, preheat your oven to 400 degrees.
3. Dry the chicken wings with a paper towel making sure the skin is as dry as possible. Season with salt and pepper to taste and lay them on a baking sheet. Bake for 30 minutes until the chicken wings are brown and crispy.
4. Remove the wings from the oven and toss them with the sauce. Place the wings back on the baking sheet and cook for 10 more minutes or until the sauce is caramelized and sticky.
5. Garnish with sesame seeds and enjoy.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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