Korean Goggi Wings


  • 1 Large clove garlic, smashed
  • 1'' Piece ginger, chopped
  • 5-1/2 oz. Palm sugar
  • 5-1/2 oz. Gochujang
  • 3-1/2 oz. Fresh lemon juice
  • 3-1/2 oz. Rice wine vinegar
  • 2 oz. Vietnamese fish sauce
  • 1-1/2 oz. Asian sesame oil
  • 3/4 oz. Oyster sauce
  • 8 Chicken wings, tips removed
  • Sesame seeds, to garnish
  • Slivered green onions, to garnish
  • Quick-pickled vegetables, recipe follows


Purée all ingredients except chicken, garnishes and pickled vegetables in a food processor until smooth.

Marinate chicken wings overnight or up to 48 hours. Drain, pat dry and arrange on sheet tray. Roast in a 450°F preheated oven until cooked through, turning once, about 15 minutes. Sprinkle with sesame seeds and green onion and serve with pickled vegetables.

To make pickled vegetables: slice 1 small peeled carrot and 2 Persian cucumbers at a diagonal. Bring 1⁄2 cup rice vinegar, 1 teaspoon sugar, 1 teaspoon Asian sesame oil and salt to taste.

Pour over vegetables and cool to room temperature.

Chef Tournant Jason Xu, Z Bar, Peninsula Hotel, Chicago, Illinois, from Food Fanatics® magazine