2 dozen party wings, rinsed in water at least two times
1 TBSP garlic powder (granulated)
1 TBSP coarse black pepper
1 TBSP sea salt or kosher salt
1 TBSP corn starch
1/4 cup grape seed oil (or canola or chili oil)
2 TBSP soy sauce
1 TBSP Korean soy bean paste
2 TBSP raw cane sugar
After rinsing wings, drain water and put wings in a couple kitchen towels to dry
Once dried, put wings in a large bowl and add the garlic powder, black pepper, soy sauce and soy bean paste, thoroughly incorporate all the ingredients by massaging them into the wings, about 2-3 minutes (seems excessive). Let this marinade for at least 4 hours, preferably overnight.
Preheat oven to 350F
Add cornstarch and thoroughly massage into the wings. This should make a thick paste like consistency. That is good.
Line a baking sheet with the 1/4 cup of oil, costing the entire pan. If you use a bigger pan, use more oil. I use a 1/2 baking sheet tray. (You can also add sesame oil here but I don’t care for it that much, but a 1/2 tsp won’t hurt)
Lay each wing so that the skin side down, this is to render the fat from the skin. Make sure there is a nice 1/2 inch space in between each wing.
Bake on the very most bottom rack fro 30 minutes.
After the 30 minutes, remove from oven. Jack the oven up to 400F and let the oven get up in temp.
While the oven is getting hotter, flip each wing (might stick a little so carefully flip with a turner or tongs or both. After flipping each wing and the oven is at 400F, place the wings back in the oven but this time on the very middle rack. Bake at this temp and height for 30 minutes or until golden brown.
Remove from baking sheet and put in a bowl and toss with cane sugar and salt to taste.