Ingredients
The following ingredients have 4 Servings
- 24 chicken wings (1st & 2nd segments) (approx. 3 pounds)
- 2 tablespoons baking powder
- 2 tablespoons brown sugar
- 2 tsp EACH ginger powder, garlic powder
- 1/2 tsp EACH onion powder, salt, pepper
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 3-4 tablespoons Gochujang (see notes)
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons rice wine (may substitute dry sherry)
- 1 teaspoon cornstarch
Instruction
- Squeeze chicken very dry with paper towels; set aside.
- Preheat oven to 400 degrees F. Line a baking sheet with foil (for easy cleanup) and top with a baking rack. Lightly spray rack with nonstick cooking spray.
- Mix Rub Ingredients together in a medium bowl. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
- Bake wings on upper middle rack for 35-45 minutes or until chicken is cooked through. Move oven rack approximately 8" from broiler and broil to desired crispiness, watching closely so they don't burn. Optional: Flip chicken wings over and broil the other side until crispy. Remove chicken from oven and add to a large bowl.
- The last few minutes of baking, whisk together all of the Korean BBQ sauce ingredients in a small saucepan. Simmer until thickened to the consistency of a glaze, about 5-7 minutes.
- Remove 1/4 cup of sauce to a small dipping bowl. Add remaining sauce to the wings and toss with a spatula until evenly coated. Note that as soon as you add the glaze the chicken will not be as crispy – but it provides a structural yummy base. Serve immediately.
