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INGREDIENTS

Servings
  •   Marinade
  • 2 Tbsp. soy sauce
  • 1 Tbsp. gochujang chili paste
  • 1 tsp. sesame oil
  • 2 lb. chicken wings
  •   SOUR PATCH Glaze
  • 1/4 cup gochujang chili paste
  • 2 Tbsp. sweet soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. SOUR PATCH KIDS Red Berry Variegate
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 tsp. unhulled sesame seed, toasted

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 420
Total fat 25g
Saturated fat 7g
Trans fat 0g
Cholesterol 185mg
Sodium 2110mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 9g
Protein 32g
Calcium 2%DV
Iron 15%DV

DIRECTIONS

    Marinade:
  1. Mix  all ingredients except wings in large bowl. Add wings; toss until coated. Refrigerate at least 1 hour and up to 24 hours to marinate.
  2. Drain  wings; discard marinade. Grill on medium heat 5 to 7 min. on each side or until deep golden brown and internal temperature registers 165°F.
  3. Glaze:
  4. Mix  all ingredients except sesame seed in saucepan. Bring to vigorous boil, stirring frequently. Remove from heat and cool to room temperature. Transfer to squeeze bottle.
  5. For each serving:
  6. Plate  6 wings. Squeeze one-third of the Glaze over wings. Sprinkle with sesame seed.
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