Boil your chicken wings for 7-8 minutes then pat completely dry
Lay on a baking tray and cook on a high (approx 230C) for 22-25 mins, turning once (you want crispy edges!)
Melt 2 Tablespoons of butter, then add the same of minced ginger, garlic, honey & rice wine vinegar, plus 1 Tablespoon of soy and 1/2 teaspoon of sesame oil. Lastly add gochujang to taste (around 1/4 cup). Simmer for a few mins until it&39;s thickened slightly.
Coat the wings thoroughly with the sauce straight out of the oven and enjoy!