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KBBQ Wings

Crispy oven-baked chicken wings tossed in a sticky Korean-style barbecue sauce of soy, brown sugar, rice vinegar, sriracha and sesame.

chickenkoreanappetizerbaked
Illustration of KBBQ Wings
Illustration

Ingredients

  • 1 1/2 lb bone-in chicken wings, I used wings and drumsticks
  • 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
  • 1 tbsp toasted sesame oil
  • 2 tsp garlic, minced
  • 1 tbsp cold water
  • 1 tsp corn starch
  • green onions, chopped; optional garnish
  • sesame seeds, optional garnish

Steps

1Heat the oven

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with foil.
  3. Place a cooling rack on top of the foil.

2Coat the wings

  1. Add 1/4 cup flour to a bowl.
  2. Add 1/2 tsp salt.
  3. Add 1/4 tsp cracked black pepper.
  4. Stir together the flour, salt and black pepper.
  5. Pat the 1 1/2 lb bone-in chicken wings dry with paper towels.
  6. Brush the wings with 1 tbsp olive oil.
  7. Toss the wings in the flour mixture.
  8. Arrange the wings in a single layer, not touching, on the cooling rack.

3Bake the wings

  1. Bake for 15 minutes.
  2. Broil for 2 to 3 minutes until crispy, watching closely so they don't burn.

4Make the sauce

  1. While the wings are baking, add 6 tbsp low sodium soy sauce to a medium saucepan.
  2. Add 3 tbsp brown sugar.
  3. Add 2 tbsp rice vinegar.
  4. Add 1 tbsp sriracha.
  5. Add 1 tbsp toasted sesame oil.
  6. Add 2 tsp minced garlic.
  7. Bring the sauce to a boil.
  8. Pour 1 tbsp cold water into a small bowl.
  9. Stir 1 tsp corn starch into the cold water until dissolved.
  10. Whisk the cornstarch slurry into the boiling sauce.
  11. Once thickened, remove the sauce from the heat.

5Toss and serve

  1. Toss the wings in the sauce.
  2. Garnish with chopped green onions and sesame seeds, if desired, before serving.