Korean Style Chicken Wings
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1133.98 g chicken wings, tips removed, joints separated
- 59.14 ml soy sauce
- 59.14 ml dry sherry or 59.14 ml rice wine
- 29.58 ml sugar or 29.58 ml honey
- 2 garlic cloves, finely minced
- 14.79 ml sesame seeds (optional)
- 14.79 ml sesame oil
- 4.92 ml ginger, finley minced
- 0.61 ml chili oil (or as desired)
- pepper, as desired
directions
- Mix everything except chicken in a 2 gal. ziplock or baking pan.
- Add wings and marinate at LEAST 4 hours in the refrigerator.
- (It's best if you let marinate overnight, up to 24 hours.)
- I mush the bag each time I open the fridge to help it along.
- Take out of fridge 1/2 hour before cooking.
- Drain wings, save marinade in saucepan.
- Bring marinade to boil, remove from heat and cool a bit.
- BBQ or broil wings until brown, about 15-20 minutes.
- Turn and baste frequently with reserved marinade.
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