Spicy Korean BBQ Chicken Wings

Get ready to take your taste buds on a flavor-packed adventure with these Spicy Korean BBQ Chicken Wings! Crispy on the outside, tender on the inside, and perfectly spiced, these wings are your ultimate game day snack or a mouthwatering indulgence for any day of the week. With a simple yet flavor-loaded recipe, these wings are all about bringing the delicious taste of Korean BBQ right into your kitchen.

Ingredients:

• 1 1/2 pounds Bone-In Wings (Flats and Drums)
• 1 tablespoon Olive Oil
• 1/4 cup Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Cracked Black Pepper
• 6 tablespoons Low-Sodium Soy Sauce
• 3 tablespoons Brown Sugar
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sriracha or 1 teaspoon Crushed Red Chili Flakes
• 1 tablespoon Toasted Sesame Oil
• 2 teaspoons Minced Garlic
• 2 teaspoons Corn Starch (for slurry, mixed with 1 tablespoon COLD WATER)
• Chopped Green Onion and Sesame Seeds for garnish

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Instructions:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a cooling rack on top. This setup ensures that the wings get crispy all over by allowing the heat to circulate.
2. Prepare the Wings: In a bowl, mix together the flour, salt, and black pepper. Pat the chicken wings dry with paper towels to remove excess moisture. Brush the wings with olive oil, then toss them in the flour mixture until they are evenly coated. Arrange the wings in a single layer on the cooling rack, making sure they are not touching each other.
3. Bake and Crisp: Bake the wings in the preheated oven for 15 minutes. After baking, switch to broil for 2-3 minutes to get them extra crispy. Keep a close eye on them during the broiling stage to prevent burning.
4. Prepare the Korean BBQ Sauce: While the wings are baking, you can prepare the sauce. In a medium saucepan, combine the soy sauce, brown sugar, rice vinegar, sriracha (or crushed red chili flakes), toasted sesame oil, and minced garlic. Bring the mixture to a boil, stirring occasionally.In a small bowl, mix the corn starch with cold water until it dissolves. Whisk this slurry into the boiling sauce. Continue to cook, stirring frequently, until the sauce thickens. Once thickened to your liking, remove from heat.
5. Toss and Garnish: Once the wings are baked and crispy, toss them in the Korean BBQ sauce until they are well coated. Transfer the sauced wings to a serving plate and garnish with chopped green onions and sesame seeds, if desired.
6. Serve and Enjoy: Serve the wings hot and enjoy the deliciously spicy, tangy, and sweet flavors!

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Expert Tips and Tricks:

• Dry Wings: Patting the wings dry before coating them helps to achieve a crispier texture.
• Cooling Rack: Using a cooling rack allows air to circulate around the wings, making them crispier.
• Sauce Thickness: Adjust the thickness of the sauce to your preference by cooking it longer for a thicker consistency or adding a bit more water if it’s too thick.

Variations:

1. Honey Garlic Wings: Substitute sriracha with honey and add minced garlic for a sweet garlic twist.
2. Ginger-Sesame Wings: Add grated ginger to the sauce for a ginger-sesame flavor.
3. Spicy Lemon Wings: Incorporate lemon zest and juice into the sauce for a tangy kick.
4. Buffalo-Korean Wings: Blend Korean BBQ sauce with buffalo sauce for a fusion twist.
5. Coconut-Curry Wings: Mix curry powder with coconut milk in place of soy sauce for a tropical flavor.
6. Hoisin Wings: Replace soy sauce with hoisin sauce for a rich, sweet flavor.
7. Citrus Soy Wings: Add orange or lime zest to the sauce for a citrusy punch.
8. Smoky Wings: Incorporate smoked paprika into the flour mixture for a smoky flavor.
9. Sesame Chili Wings: Add extra sesame seeds and chili flakes to the sauce for an extra crunch and heat.
10. Maple Mustard Wings: Swap brown sugar with maple syrup and add mustard for a sweet and tangy twist.

Serving Suggestions:

1. Crispy Fries: Serve with a side of crispy fries for a classic pairing.
2. Coleslaw: A refreshing coleslaw balances the spiciness of the wings.
3. Pickled Vegetables: Add a tangy contrast with pickled vegetables.
4. Rice: Serve over steamed rice to soak up the extra sauce.
5. Garlic Bread: A side of garlic bread makes for a satisfying meal.
6. Veggie Sticks: Pair with carrot and celery sticks for a fresh crunch.
7. Dipping Sauces: Offer ranch or blue cheese dressing for dipping.
8. Kimchi: Enhance the Korean flavor with a side of kimchi.
9. Potato Wedges: Crispy potato wedges complement the wings perfectly.
10. Grilled Corn: A side of grilled corn adds a sweet and smoky element.

Storage Tips:

• Refrigeration: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the cooked wings in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat in the oven to restore crispiness.

Quantity Suggestions:

• Small Gatherings: For a small gathering of 4-6 people, this recipe should be sufficient as a main dish or appetizer.
• Larger Gatherings: Double or triple the recipe to ensure there are enough wings for a larger crowd.

Advance Preparation Advice:

• Marinate Ahead: Marinate the wings in a bit of soy sauce and spices a day before for enhanced flavor.
• Make Sauce Early: Prepare the sauce in advance and store it in the refrigerator. Reheat before tossing with the wings.