Oven-baked crispy spicy chicken wings

Cut small slits along the bone of the chicken wings. This helps the marinade to penetrate better.

Peel and grate the ginger and garlic.

Combine the soy sauce, sake, sesame oil, grated ginger and garlic, sugar and gochujang in a plastic zip bag, and add the chicken wings. Close the bag and massage it with your hands to let the flavors penetrate the chicken.

Leave the bag in the refrigerator for at least 1 hour (you can do it overnight), turning the bag over occasionally. I recommend putting the bag on a plate or something just in case it leaks.

When you're ready to cook them, preheat the oven to 200°C / about 390°F. Line a baking sheet with kitchen parchment paper or aluminum foil. Spread a little vegetable oil on top.

Take the chicken wings out of the marinade and pat them dry with paper towels to remove excess marinade. Put some cornstarch or potato starch in another zip bag, and put in the chicken wings. Shake them around to coat thoroughly, then massage them a bit over the bag to really stick the starch onto the surface.

Take the wings out of the bag, shaking off any excess flour. Line them up on the baking sheet with the side with more skin on it down, taking care not to let them overlap. Drizzle a little bit of oil (you can use vegetable oil or sesame oil) over the wings and turn them to ooat in the oil.

Bake for about 20 to 25 minutes, turning them once. They should be golden brown and pretty crispy. Drain off any excess oil by letting them rest a bit on a rack or paper towels.