Description
These baked Korean chicken wings are tossed in a sweet and spicy chili garlic BBQ sauce. They’re juicy in the center and crispy on the outside. The perfect game day appetizer!
Ingredients
Scale
- 2 -3 pounds chicken wings (drumettes and wingettes)
- 2 tablespoons avocado oil
- 1 teaspoon Chinese five spice
- salt & pepper to season
- Garnish: black and white sesame seeds, sliced green onions
Korean BBQ Sauce:
- 1 Asian pear, skin removed and sliced
- 1 tablespoon sesame oil
- 1 1/2 tablespoons chili garlic sauce
- 3 tablespoons honey
- 2 1/2 tablespoons rice wine vinegar
- 6 tablespoons tamari sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cold water
- 1 tablespoon corn starch
Instructions
Korean BBQ Sauce:
- In the meantime, add the Asian pear, sesame oil, chili garlic sauce, honey, rice wine vinegar, tamari sauce, minced garlic, and minced ginger to a blender. Blend until the Asian pear is pureed and the sauce is smooth.
- Pour sauce into a small saucepan and bring to a boil.
- To a small bowl, add water and cornstarch and stir to create a slurry. Once the sauce is boiling, add the cornstarch slurry to the sauce and stir. Allow to simmer for 2 minutes. Set aside.
Chicken Wings:
- Preheat oven to 400° F.
- Add chicken to a large bowl. Pat chicken dry.
- Drizzle with avocado oil on the wings, and add Chinese five spice, salt, and pepper. Toss to coat all the chicken.
- Place chicken on a wire rack-lined baking sheet. (If you don’t have a wire rack, use parchment paper.)
- Bake for 40 minutes, flipping the chicken after 20 minutes.
- Remove chicken wings from the oven. Turn the Broiler on to HIGH.
- Place chicken under broiler for 8-10 minutes, until browned.
- Once the chicken is done, add it to a large bowl. Pour Korean BBQ sauce over the top and toss to coat all the wings with the sauce.
- Garnish with black and white sesame seeds and sliced green onions.
