Tasting Notes

What You Need

1 1/2 pounds of chicken wings
¼ cup soy sauce
¼ cup gochujang (Korean red chile paste) or sriracha
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons minced garlic
1 tablespoon minced ginger

4 tablespoons olive oil.

10 small nugget potatoes.

Salt and pepper.

1 1/2 cups of store-bought coleslaw.


2 medium-sized bowls.

1 small bowl.

1 large sheet pan – lined with either parchment paper or foil.


Add all the spices and sauces into the small bowl and mix well, set aside.

Preheat your oven to 425 degrees Fahrenheit.

Put 2 tablespoons olive oil in one of the bowls, add your chicken wings, making sure they are all coated with the oil.

Cut your nugget potatoes in half, then add to the other bowl, add the 2 tablespoons of olive and mix well. Then season with salt and pepper.

Take your chicken wings and potatoes and put on the sheet pan and into the oven.

Now bake for 25 minutes. Then check the potatoes to make sure they are ready by piercing them with a fork.

If done brush the wings with the sauce and bake for another three to four minutes.

There will be lots of sauce left that can be used as a dipping sauce for the wings and some of it over the potatoes also is yummy.

You are ready to plate.