Gochujang-Korean Wings (no marination)

This recipe does not require any marination, though it may taste better if you allowed it to marinate.  Regardless, it will taste good.  When I've made it, I've never marinated.

Recipe for 12 chicken drumsticks (about 4 servings)

In a large pot (large enough to hold all your chicken drumsticks), pour in:

• 1/2 cup soy sauce
• 2 tbsp of gochujang paste 
• 6 tbsp honey
• 4 tbsp of ginger-garlic paste (2.5 tbsp of garlic & 1.5 tbsp of ginger)
• 4 tbsp of rice vinegar
• 4 tsp of red chili flakes
• 1 tsp of red chili powder (more if you want it to be spicy)
• Several black peppercorns
• 1-2 whole cloves
• 1 broken elachi
• 1/2 a small bayleaf
• Sugar to taste
• Salt to taste (will not need a lot of salt due to the soy sauce and gochujang)
• White pepper to taste
• Water to cook it with (depends on how thick you want the sauce)

Make sure you try this sauce before you add the chicken to it.  This is essentially what your chicken will taste like.  Make sure you have a lot of sauce.  You can add water for more, but this may weaken the flavor, so be sure the sauce is perfect before adding the chicken, so you have time to adjust the taste.  

Key: Especially if you aren't marinating, make sure to score the heck out of your chicken.  Normally, scoring means shallow cuts, but you want both deep and shallow cuts all over the chicken, so it can get maximum flavor as it cooks.  

Add the chicken drumsticks and mix well with the sauce.  The sauce should almost cover all the chickens.  Put on the stove on medium heat.  Cover for 20 minutes.  Ensure the chicken has reached an internal temperature of 165 degrees and enjoy.

The nice thing about this recipe is the versatility.  You can make your chicken instead of putting it in on the stove.  You can grill the chicken first and then coat it in this sauce.  You can use wings instead.  Getting the sauce right is key.