These Spicy Korean BBQ Chicken Wings will change the way you think about chicken wings forever. Savory, spicy, sweet, and sooooo scrumptious, if you’re looking for a way to kick your appetizer game up a notch, look no further!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:6servings
Ingredients
1 ½poundsbone-in chicken wings, I used wings and drumsticks
1tablespoonolive oil
¼cupflour
½teaspoonsalt
¼teaspooncracked black pepper
korean bbq sauce
6tablespoonslow sodium soy sauce, or THICK soy sauce if your grocery store carries it
3tablespoonsbrown sugar
2tablespoonsrice vinegar
1tablespoonsriracha, or 1 teaspoon crushed red pepper flakes
1tablespoontoasted sesame oil
2teaspoonsminced garlic
1tablespooncold water + 1 teaspoon corn starch
chopped green onions and sesame seeds, optional garnish
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil.
Stir together flour, salt, and black pepper. Pat wings dry with paper towels. Brush with oil, then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.
Bake for 15 minutes, then broil for 2-3 minutes until crispy. WATCH CLOSELY so they don't burn.
While chicken wings are baking, prepare the sauce by combing soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, and garlic in a medium sauce pan. Bring to a boil, stir together cold water and corn starch until dissolved, then whisk corn starch slurry into the boiling sauce. Once thickened, remove from heat.
Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving.
Notes
This recipe as written makes 1.5 pounds chicken wings - for me this was about 16 wings. At 2-4 wings each, this would serve 4-6 people as an appetizer.