Crispy Korean BBQ Baked Chicken Wings
Ingredients
The chicken wings
-
2-3
lbs.
chicken wings (drumettes and wingettes)
-
2
tablespoons
avocado oil
-
1
teaspoon
Chinese five spice
-
to taste
salt & pepper
-
to garnish
black and white sesame seeds, sliced green onions
The Korean BBQ sauce
-
1
asian pear, skin removed and sliced
-
1
tablespoon
sesame oil
-
1½
tablespoons
chili garlic sauce
-
3
tablespoons
honey
-
2½
tablespoons
rice wine vinegar
-
6
tablespoons
tamari sauce
-
2
teaspoons
minced garlic
-
1
teaspoon
minced ginger
-
1
tablespoon
cold water
-
1
tablespoon
corn starch
Instructions
- Make the Korean BBQ sauce by blending the asian pear, sesame oil, chili garlic sauce, honey, rice wine vinegar, tamari sauce, minced garlic, and minced ginger until smooth.
- Pour the sauce into a saucepan and bring it to a boil.
- In a small bowl, mix water and cornstarch to create a slurry, then add it to the boiling sauce and simmer for 2 minutes. Set aside.
- Preheat the oven to 400°F.
- Pat the chicken wings dry and season with avocado oil, Chinese five spice, salt, and pepper.
- Place the wings on a wire rack over a baking sheet and bake for 40 minutes, flipping halfway through.
- After baking, turn on the broiler and broil the wings for 8-10 minutes until crispy.
- Toss the baked wings in the Korean BBQ sauce to coat evenly.
- Garnish with sesame seeds and sliced green onions before serving.
Nutrition Facts (estimated)
Servings
30-40 wings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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