Korean BBQ Sticky Chicken Wings
These wings are probably the best wings Ive tasted EVER!!You simply have to try this recipe!
Ingredients
- 1 kg Chicken wings, separated into mini drums and wing
- 2 tsp Salt
- 1 tbsp Grated Ginger
- 1 Cup Cornstarch
- ¼ Cup Gochujang
- 3 tbsp Tomato Ketchup
- 2 tbsp Mirin
- 2 tbsp Dark Soy Sauce
- 2 tbsp Honey
- 1 tbsp Brown Sugar
- 4 Cloves Grated Garlic
- 1½ tbsp Rice Vinegar
Instructions
- In a small container, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar.
- Pour into a saucepan over medium heat while stirring occasionally until sugar has melted reaches a gentle simmer. Let simmer and reduce for 4-5 minutes.
- Mix in grated garlic. Pour into a separate container and whisk in the rice vinegar.
- Place wings and mini drums into a bowl and season with salt, fresh cracked black pepper and grated ginger. Mix well until fully coated. Wrap in clingfilm and marinade for at least an hour, over ight is best.
- Dry any moisture from the wings with a paper towel. Add back to the bowl with cornstarch and toss to coat generously.
- Fry all the wings in batches @ 170c until light golden in colour. 3-4 minutes.
- Place on a wire rack to cool.
- Turn heat up to 190c and fry wings in batches a second time until golden brown. 4-5 minutes. Drain on a wire rack.
- Place wings into a bowl and coat generously with sauce before serving. Top with sesame seeds and finely chopped Spring Onions.
- Serve and enjoy!
