Korean Wings
45 minutes |
Servings:
6-8 |
Prep:
15 minutes |
Cook:
30 minutes
Korean Wings
45 minutes
Servings:
6-8
Prep:
15 minutes
Cook:
30 minutes
Korean Wings
45 minutes
Servings:
6-8
Prep:
15 minutes
Cook:
30 minutes
Ingredients
Ingredients
- 2 lbs (1 kg) chicken wingettes and drumettes mixed
- 2 Tbsp (30 ml) canola oil
- 1 tsp (5 ml) sesame oil
- 2 Tbsp (30 ml) rice vinegar
- 3 Tbsp (45 ml) soy sauce
- 2 Tbsp Korean red chili paste (Gochuchang) – can substitute by mixing 1 ½ Tbsp (22.5 ml) Sambal Oelek or other chili paste with ½ tsp (2.5 ml) sugar
- 2 Tbsp (30 ml) lime juice
- 1 tsp (5 ml) lime zest
- 1 Tbsp (15 ml) grated fresh ginger
- 2 (2) cloves garlic, finely minced
- 2 Tbsp (30 ml) brown sugar
- 2 (2) Peak of the Market green onions, finely chopped
- ½ tsp (2.5 ml) dried chili flakes (optional)
Method
- Combine all marinade/finishing sauce ingredients in a bowl. Stirring until sugar is dissolved. Divide sauce into two equal portions. Half will be used to marinade wings. The remaining half will become the finishing sauce.
- With half of the sauce marinate chicken wings for 15 minutes, or overnight. A resealable freezer bag can be used.
- Preheat oven to 375F.
- Line a baking sheet with foil and then position a rack on the baking sheet large enough to hold all the wings in one layer. Spray the rack with non-stick cooking spray. Position wings on rack.
- Place wings in the oven and bake for 30-40 minutes, or until wings are cooked through and brown. Transfer wings to a serving platter and drizzle with the finishing sauce.