Sweet, tangy, spicy, and sticky these Korean BBQ Chicken Wings are a perfect weeknight meal, or saved for a big party celebration.
Korean BBQ Sauce
- 1/3 cup Low Sodium Soy Sauce
- 1/3 cup Brown Sugar
- 3 Tbsp Water
- 3 Tbsp Sake
- 2 Tbsp Gochujang
- 1 Tbsp Honey
- 1 Tbsp Rice Wine Vinegar
- 1–2 Tbsp Garlic, minced (use more or less to taste and preference)
- 1 Tbsp Fresh Grated Ginger
- 1 Green Onion, thinly sliced
- Pinch Black Pepper
- Pinch Red Pepper Flakes
- 1 Tbsp Cornstarch
- 2 pounds Chicken Wings and Drummettes
- Salt and Pepper
Preheat oven to 425 degrees.
In a saucepan or small pot, combine all ingredients, except cornstarch, and bring to a simmer. Simmer for five minutes, stirring constantly.
In a small dish, whisk the cornstarch with 1-2 Tablespoons of water to create a slurry. Whisk this into the barbeque sauce, and allow it to simmer again, stirring constantly until the sauce begins to thicken, about 1-2 minutes. Remove the sauce from the heat.
For the chicken wings, remove the chicken and pat dry each piece with several paper towels. Season liberally with salt and pepper. Place the chicken wings onto a foil lined baking sheet. Bake for 10 minutes in the oven. After 10 minutes, liberally coat the wings and drummettes with the BBQ sauce. Bake for 10 more minutes. Flip the chicken wings, and baste again. Bake 10 more minutes.
Remove the chicken wings from the oven and allow to cool slightly before serving. Just prior to serving garnish with additional green onions and sesame seeds if desired.
Keywords: Chicken, Appetizer, Asian