Step 1

1 Combine the ketchup, hoisin, tamari or soy sauce, brown sugar, gochujang, mustard, black bean chili sauce, sesame oil, vinegar and sorghum or molasses in a 1-gallon zip-top bag

Step 2

2 Add the chicken and seal, pressing out as much air as possible

Step 3

3 Massage to distribute the marinade ingredients and coat the wings (through the bag)

Step 4

4 Refrigerate for at least 4 hours and at most 8 hours

Step 5

5 Preheat the oven to 400 degrees

Step 6

6 Line a rimmed baking sheet with two layers of aluminum foil

Step 7

7 Arrange the wings in a single layer on the baking sheet; discard any leftover marinade

Step 8

8 Roast for 20 minutes, then use tongs to turn the wings over; roast for another 20 minutes

Step 9

9 They will be sticky and caramelized and irresistible

Step 10

10 Serve warm