Spicy Korean BBQ Chicken Wings
Learn how to make simple mouthwatering barbecue Korean chicken wings that are crispy on the outside, tender on the inside, and bursting with flavor. These wings have right amount of spice and they're the ultimate game day treat or any-day indulgence.
This recipe is all about simplicity without compromising on taste.
This recipe is all about simplicity without compromising on taste.
Cost: $
Ingredients
- 1 1/2 lb Bone-In Wings, Flats and Drums
- 1 tbsp Olive Oil
- 1/4 cup Flour
- 1/2 tsp Salt
- 1/4 tsp Cracked Black Pepper
- 6 tbsp Low-Sodium Soy Sauce
- 3 tbsp Brown Sugar
- 2 tbsp Rice Vinegar
- 1 tbsp Sriracha or Crushed Red Chili Flakes (1 tsp.)
- 1 tbsp Toasted Sesame Oil
- 2 tsp Minced Garlic
- 2 tsp Corn Starch for slurry added to 1 tbsp. COLD WATER
- Chopped Greens Onion and Sesame Seeds for garnish
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil.
- Stir together flour, salt, and black pepper. Pat wings dry with paper towels. Brush with oil, then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.
- Bake for 15 minutes, then broil for 2-3 minutes until crispy. WATCH CLOSELY so they don't burn.
- While chicken wings are baking, prepare the sauce by combing soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, and garlic in a medium sauce pan. Bring to a boil, stir together cold water and corn starch until dissolved, then whisk corn starch slurry into the boiling sauce. Once thickened, remove from heat.
- Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving. Enjoy!