BAKED KOREAN CHICKEN WINGS RECIPE

By RoketJSquerl

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 reduced-sodium soy sauce
• 3 cups light brown sugar, packed
• 1 cup plus 1/4 cup water, divided
• 1 cup soju or sake
• 1/2 cup gochujang
• 1/2 cup mild honey
• 1/3 cup rice wine vinegar
• 1/4 cup plus 2 tablespoons minced garlic
• 1/4 cup grated fresh ginger root
• 4 scallions, trimmed off the root end, thinly sliced
• 1 ripe pear, peeled, cored and grated on the finest side of a box grater
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Korean chili pepper powder or crushed red pepper flakes
• 3 tablespoons Clear Jel or other canning starch

Details

Servings 24
Preparation time 5mins
Cooking time 35mins
Adapted from addapinch.com

Preparation

Step 1

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, 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 ¼ 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 ½-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.

Instructions