SAUCY BAKED KOREAN WINGS

These saucy baked Korean wings are the perfect combination of tangy, sweet and spicy! These wings are baked to perfection to ensure the wings remain juicy and moist. Garnish these wings with fresh scallions and sesame seeds and you won’t be disappointed!

INGREDIENTS:

• 2 pounds of chicken wings, flats and drums
• 1 Tablespoon Garlic Paste
• 1 Tablespoon Ginger Paste
• 1 Teaspoon Chili Oil
• 2 Tablespoons Rice Wine Vinegar
• 3 Tablespoons Ketchup
• 1 Tablespoon Gochujang Paste
• 1 Tablespoons of Chili Garlic Paste
• 2 Tablespoons Soy Sauce
• 1 Tablespoon of Brown Sugar
• 1 Teaspoon Black Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• Scallions for Garnish
• Sesame Seeds for Garnish

DIRECTIONS:

1.) Wash all the wings in cold water and pat with paper towels until completely dry.

2.) Toss all the marinade ingredients to the chicken wings until fully incorporated. Allow the chicken to marinate for at least 3 hours. Remember: the chicken wings will taste best if they are left to marinate overnight.

2.) Once ready, preheat the wings to 420 Degrees Fareinheight.

3.) In a pot, add in the leftover marinade from the chicken wings.

4.) Bake wings in the oven until it becomes crispy. Flip the wings halfway through and remove from the oven.

5.) Add the reduce sauce over the wings until the wing is fully incorporated. Broil the wings until the sauce is fully coating the wings. Remove from the oven.

6.) Garnish the wings with scallions and sesame seeds. Serve immediately and enjoy!