I was thinking of my sister when I designed this recipe for gochujang roast chicken. She often gets home late and wants to get something in her mouth quickly. You can prep a bunch of chicken one night before bed then bake it all when you’re home the next day. Then you can have it in a few different ways during the week (with rice, in a sandwich, on a salad). As you can see from the photo, the wing got the darkest since it had more skin on it and it cooked for a while so it got nice and dark, the fat melting with the marinade. So if you want them all to be bright red you can leave the skin on and make sure the marinade is covering everything thoroughly.