Chicken Wings With Angry Sauce

• 6 pounds chicken wings (about 24)
• 1/4 cup canola
• Kosher salt
• Freshly ground pepper
• 1/3 cup gochujang (Korean chile paste)
• 2 tablespoons gochugaru (Korean chile powder)
• 2 tablespoons sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon water
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons soy sauce
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon minced garlic
• Sesame seeds and thinly sliced scallions for garnish

1. 1. Preheat oven to 450. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with canola oil and season with salt and pepper. Transfer wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
2. 2. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.
3. 3.Add the crispy wings to the chile sauce, toss to coat and garnish with sesame seeds and scallions.

chicken, canola, kosher salt, freshly ground pepper, gochujang, gochugaru, sugar, sesame oil, water, rice vinegar, soy sauce, fresh ginger, garlic, sesame seeds

Taken from www.epicurious.com/recipes/member/views/chicken-wings-with-angry-sauce-52484661 (may not work)