Baked Korean Chicken Wings Recipe
User Reviews
5
Baked Korean Chicken Wings Recipe
Description
This recipe calls for cleaned chicken wings coated in homemade Korean barbecue sauce composed of reduced-sodium soy sauce, packed brown sugar, water, soju or sake, gochujang, honey, rice wine vinegar, minced garlic, grated ginger, thinly sliced scallions, ripe grated pear, black pepper, chili powder or Korean red pepper flakes, and thickened slightly with canning starch. The sauce is boiled to develop flavor and then thickened for a glaze-like consistency.
The wings are marinated briefly in an initial portion of the sauce, then baked at 425°F for 30 minutes until fully cooked. After baking, the wings are brushed again with more sauce to enhance flavor and stickiness, resulting in tender meat with a sticky, flavorful coating.
Serving these wings highlights the sweet heat and umami from the sauce, with fresh scallions adding brightness. The grated pear contributes mild sweetness and helps tenderize the meat. This recipe produces multiple servings and is suited to gatherings or meals centered on Korean flavors.
The Korean Barbecue Sauce is from a referenced cookbook and can be prepared in larger quantities for storing. The baking method yields wings cooked thoroughly with sauce adherence rather than fried crispiness.
Ingredients
- 24 chicken wings cleaned and tips removed
For the Korean Barbecue Sauce: (makes 4 pints, you'll use about 1/2 of 1 pint)
- 3 cups soy sauce reduced-sodium
- 3 cups light brown sugar packed
- 1 cup + 1/4 cup water divided
- 1 cup soju or sake
- 1/2 /2 cup gochujang
- 1/2 /2 cup honey mild
- 1/3 /3 cup rice wine vinegar
- 1/4 /4 cup + 2 tablespoons garlic minced
- 1/4 /4 cup ginger root fresh, grated
- 4 scallions trimmed off the root end, thinly sliced
- 1 pear peeled, cored and grated on the finest side of a box grater, ripe
- 1 teaspoon black pepper ground
- 1 teaspoon chili pepper powder or crushed red pepper flakes, Korean
- 3 tablespoons Clear Jel or other canning starch
Instructions
- Preheat oven to 425º F.
- Place chicken wings into a large zip top bag.
- Pour 5 teaspoons of Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet.
- Bake for 30 minutes or until wings are cooked through. Remove from oven and brush rmore of the barbecue sauce over wings. Serve.
For the Korean Barbecue Sauce:
- Combine the soy sauce, light brown sugar, 1 cup water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper, and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
- In a small measuring cup, whisk together the canning starch with 1/4 cup water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mixture in a steady stream to combine. Return the sauce to a boil and boil for 1 minute or until thickened.
- Ladle the sauce into sterilized pint jars, leaving 1/2-inch headspace at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness.
- Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2 inches. Put the lid on the stockpot, return the water to a boil and boil for 15 minutes. Transfer the jars to a towel-lined counter and allow them to cool completely.
- Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.
Notes
- The Korean Barbecue Sauce recipe is adapted from Rebecca Lindamood's "Not Your Mama's Canning Book".
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1wing | |
| Calories | 109kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 22mg | 7% |
| Sodium | 170mg | 7% |
| Potassium | 65mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 70IU | 1% |
| Calcium | 11mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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