Sweet, tangy, spicy, and sticky these Korean BBQ Chicken Wings are a perfect weeknight meal, or saved for a big party celebration.
I’m not mad, but I am disappointed. Disappointed that Ben actually took me up on eating the rest of these Korean BBQ chicken wings for lunch, when I really wanted the rest of them, because they are so bonkers, out of this world, amazing!
Every girl is entitled to a bout of passive aggressiveness here and there, right? Even when it comes to chicken wings? Please say yes.
Ben is a regimented eater, in that he always has the same sandwich, apple, and yogurt with lunch. The man doesn’t deviate from his lunch time routine during the week. But one of his days off, I told him if he wanted to try them, I had some chicken wings leftover and I’d love his opinion.
I figured a couple of them would be gone, so I would gladly hoover the rest.
When I went to the fridge, they were ALL GONE. DAMMIT! So I asked, what did he think of them? His usual response to my questions about my cooking is about as routine as his daily sandwich – “It’s fine.”. And that’s when you will find a thesaurus sized mark on his forehead.
But these? These were “Oh man, these were so good. Please make them again. I ate them all. Man, those were like, amazing.” Well, okay!
I will never object to that kind of waxing poetic response. And though it’s not unusually flowery language, that’s a vast improvement over “Yeah, they’re fine.” So, take that for what you will, but these are INCREDIBLE.
Emmett even got in on the action and was helping with my photos. I was happy to let him test it out, and he kept dipping the spoon back into the sauce again and again. That chubby baby arm is as scrumptious as the wings!
I adjusted this recipe from my friend Rebecca’s Korean BBQ Sauce recipe, from her book “Not Your Mama’s Canning” so that you can make this for just the wings. But I highly encourage you to make this sauce in it’s entirety and can it so you can share the love with those around you. It makes the perfect gift. But you will also want to keep it all, because it will be your BBQ’s best friend!
Korean BBQ Chicken Wings
Korean BBQ Sauce
- 1/3 cup Low Sodium Soy Sauce
- 1/3 cup Brown Sugar
- 3 Tbsp Water
- 3 Tbsp Sake
- 2 Tbsp Gochujang
- 1 Tbsp Honey
- 1 Tbsp Rice Wine Vinegar
- 1-2 Tbsp Garlic, minced (use more or less to taste and preference)
- 1 Tbsp Fresh Grated Ginger
- 1 Green Onion, thinly sliced
- Pinch Black Pepper
- Pinch Red Pepper Flakes
- 1 Tbsp Cornstarch
- 2 Pounds Chicken Wings and Drummettes
- Salt and Pepper
Preheat oven to 425 degrees.
In a saucepan or small pot, combine all ingredients, except cornstarch, and bring to a simmer. Simmer for five minutes, stirring constantly.
In a small dish, whisk the cornstarch with 1-2 Tablespoons of water to create a slurry. Whisk this into the barbeque sauce, and allow it to simmer again, stirring constantly until the sauce begins to thicken, about 1-2 minutes. Remove the sauce from the heat.
For the chicken wings, remove the chicken and pat dry each piece with several paper towels. Season liberally with salt and pepper. Place the chicken wings onto a foil lined baking sheet. Bake for 10 minutes in the oven. After 10 minutes, liberally coat the wings and drummettes with the BBQ sauce. Bake for 10 more minutes. Flip the chicken wings, and baste again. Bake 10 more minutes.
Remove the chicken wings from the oven and allow to cool slightly before serving. Just prior to serving garnish with additional green onions and sesame seeds if desired.
Adapted from Foodie with Family’s Korean BBQ Sauce, recipe reduced and make on stove. For full recipe and canning instructions, find her cookbook “Not Your Mama’s Canning Book”.