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COMPLETE LIST OF SPICES
Korean BBQ Wings

Korean BBQ Wings

Featured Spices
2 pounds chicken wings
6 cloves garlic, minced
4 scallions, chopped
1 inch fresh ginger, finely grated
4 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons sugar
2 tablespoons rice wine
Juice from ½ lemon or lime
1/3 cup gochujang (Korean red pepper paste)
¼ teaspoon sriracha, ground
¼ teaspoon black pepper
1 tablespoon white sesame seeds

These delicious, spicy-sweet Korean BBQ wings are a great way to feed your chicken wing craving. If you can marinate overnight, the wings will be infused with this tasty, finger-licking sauce and—though your tongue may burn from the gochujang sauce—you’ll keep reaching for more. Serve as an appetizer or include as a small dish alongside rice and kimchi (or better yet, serve with this amazing Kimchi Fried Rice).

Mixing the marinade

Into large bowl, combine the following ingredients:
garlic
scallions
ginger
soy sauce
sesame oil
honey
palm sugar
rice wine
lemon (or lime) juice
gochujang
sriracha powder
black pepper

Mix all ingredients until well blended.

Preparing chicken

Rinse chicken and place in baking dish or bowl to marinate. Pour marinade over chicken, cover and refrigerate for at least 3 hours (overnight is ideal). Allow to sit out long enough to return to room temperature (about 30 minutes).

Preheat oven to 400 degrees F.

Heat small amount of oil in skillet over medium-high. Brown chicken all over then remove from heat.

Baking Korean BBQ Wings

Place chicken wings on aluminum lined baking sheet. Pour half of marinade over wings, sprinkle with ½ sesame seeds, and bake for 30 minutes. Turn over and pour remaining marinade over wings. Sprinkle with remaining sesame seeds. Bake another 15 – 20 minutes, or until chicken is cooked through.

Serve hot.

Note: make this dish gluten-free by using Tamari or other gluten-free soy sauce.

Summary
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Recipe Name
Korean BBQ Wings
Author Name
Published On
The Ratings

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