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Korean BBQ Wings
Korean BBQ Wings are one of my favorite wing recipes! They're sweet, salty, sticky and spicy, giving your mouth a flavor explosion.
Ingredients
- 3 pounds Chicken wings, if using frozen wings, make sure they are thawed completely
- 2 teaspoons All Purpose Seasoning Blend
- 2 tablespoons Vegetable oil
- 3 tablespoons Fresh ginger, grated
- ¼ cup Sherry
- ¼ cup Vinegar
- 2 tablespoons Sesame oil
- ¼ cup Honey
- ½ cup Soy sauce
- ¼ cup Chili garlic sauce
Instructions
- Preheat the oven to 400℉.
- Season both sides of the wings with All Purpose Seasoning Blend.
- Arrange wings in a single layer on a foil lined baking sheet with a baking rack on top.
- Bake for 35-45 minutes or until the internal temperature is 165℉.
- While the wings are baking, heat the oil in a sauce pan. Add ginger to the oil and saute for 2 minutes or until fragrant.
- Add sherry, vinegar, sesame oil, honey, soy sauce and chili garlic sauce to the pan and whisk until combined.
- Simmer for 5 minutes, or until desired consistency.
- Remove ½ cup of the sauce from the pan and use for basting.
- During the last 5 minutes of baking, baste wings with sauce, turning frequently.
- Remove the wings from the oven and toss the wings in the remaining sauce.
- Serve immediately.
Christina's Notes
- Alternate Cooking Methods: You can air fry or add these wings to the grill to cook. Do not crowd the wings in your air fryer basket for even cooking.
- Heat: Feel free to use sriracha, hot sauce or other spices to make the wings as hot as you like.
- Top: A few tablespoons of sesame seeds white or black provide a nutty finish.
- Vinegar: For a slight touch of sweetness you can use rice vinegar, or rice wine vinegar, instead of white vinegar.
- Healthier: To make Korean wings a little healthier, use low sodium, like light soy sauce, and low calorie options.
- Vegan: Use this sauce on cauliflower bites, the sauce makes every flavor bloom.