korean bbq chicken wings
Korean BBQ Chicken Wings
1 pound chicken wings
1/4 cup soy sauce
3 cloves garlic, chopped
4 green onions, sliced
1 ½ Tablespoons rice wine vinegar
1 ½ Tablespoons sugar
1 kiwi, peeled, diced
½ piece ginger, peeled and finely chopped
2 teaspoons toasted sesame seeds
1 teaspoon red pepper flakes
¼ teaspoon black pepper
1/4 teaspoon salt
Slice in half at the joints and tips with a sharp knife and discarded or saved for stock, set the chicken pieces aside. In a bowl add sugar, soy sauce, rice wine vinegar, salt, garlic, green onions, kiwi, and ginger and stir it well. Reserve 1/3 cup of marinade, and cover with plastic wrap.
In a large zip top bag add the chicken and the remaining marinade, squish the chicken around in the bag.
Squeeze as much air out the bag as you can and seal it up. Refrigerate chicken and reserved marinade for 6-12 hours. Flip the marinating bag of chicken from time to time to ensure even coverage.
Preheat oven to 400 degrees Fahrenheit and remove chicken from the refrigerator. On a baking sheet lined with foil, parchment paper or a silicone mat add the chicken wings. If using foil lightly oil or spray the pan with cooking spray so the chicken doesn’t stick. I prefer parchment.
Place chicken pieces on the prepared baking sheet. Place in oven and bake for 30-40 minutes, flip them and cook them for another 15 minutes or until they’re cooked though.
In a small sauce pan cook the reserved marinade over low heat and reduce it by a 1/3, you can also add the marinade left in the chicken bag if you want.
When the chicken is done toss in sauce and serve hot. Enjoy.