Korean Style Chicken Wings
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 2 1⁄2 lbs chicken wings, tips removed, joints separated
- 1⁄4 cup soy sauce
- 1⁄4 cup dry sherry or 1/4 cup rice wine
- 2 tablespoons sugar or 2 tablespoons honey
- 2 garlic cloves, finely minced
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, finley minced
- 1⁄8 teaspoon 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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