- 8 whole chicken wings, about 2 pounds
- 1 tablespoon kosher salt
- 3 tablespoons peanut oil
- ¼ cup unsalted butter
- 1 cup Ssäm Sauce
- Fried onions
- Sesame seeds
Pat wings dry with a paper towel. In a large bowl, toss wings with salt and pepper until evenly coated. Arrange wings in an even layer on a wire rack over a sheet tray. Allow wings to remain uncovered in the refrigerator overnight, at least 12 hours.
Preheat oven to 425°F. In a large bowl, toss wings in peanut oil until evenly coated. Rearrange wings on the wire rack. Roast wings for 15 minutes, using the convection setting on your oven. Reduce temperature to 375°F and cook for an additional 15 minutes, or until crisp.
While the wings are roasting, melt butter in a small saucepan over medium heat. Remove from heat and whisk in Ssäm Sauce.
Toss wings in sauce until evenly coated. Add additional Ssäm Sauce to taste. Garnish with fried onions and sesame seeds. Serve immediately.