Skip the take out and make these great wings at home. They are tasty and a great addition to any gathering. Another bonus is there a quick fix, can make up a batch faster than you can pick one up at your local wing place. There great served with rice or fries and don’t forget the celery with blue cheese on the side to cool off the spice.
Baked Korean BBQ Wings
For the sauce:
- 2 lbs. fresh chicken wings (about 20 to 24 wings)
- 8 cloves of garlic, finely grated
- 1 large thumb-sized piece of ginger, finely grated
- 6 tbsp soy sauce
- 10 tbsp gochujang (Korean chili paste)
- ½ teaspoon crushed red pepper (optional)
- 4 tbsp rice vinegar
- 2 tbsp sesame oil
- 6 tbsp dark brown sugar
- Half a jar Hoisin sauce
In a small saucepan whisk together the garlic, ginger, soy sauce, Hoisin sauce gojujang, rice vinegar, sesame oil and brown sugar.
Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved, 3 minutes.
Spray a baking sheet with cooking oil scatter the wing on to the baking sheet giving a little space between each. Sprinkle with salt and pepper and pour a little sauce over the wings. Bake for 20 minutes the add a little more sauce cook another 10 minutes until crisp and brown. You know the wings are done when the juice runs clear when you pierce on with a fork.
When the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings hot rice for Korean style or fries for American style dinning.
Enjoy your dining in,
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