Sticky Korean-Style Chicken Wings
These flavor-packed Korean-style chicken wings are so easy to make for any get together or game day!
Servings: 4
Ingredients
- 2 packs of chicken party wings
For the sauce:
- ⅔ cup (158 ml) low sodium soy sauce or tamari
- ½ cup (118 ml) water
- 4 tablespoons honey
- 4 tablespoons rice vinegar
- 3-4 tablespoons Gochujang
- 2 teaspoons fresh ginger grated
- 4 cloves garlic finely minced
- 1 tablespoon toasted sesame oil
Instructions
- In a small saucepot, bring to a boil all ingredients of sauce. Boil for 5 minutes, reduce heat, then let slow simmer until sauce has thickened, about 10 minutes. Remove from heat.2 packs of chicken party wings, 2/3 cup low sodium soy sauce or tamari, 1/2 cup water, 4 tablespoons honey, 4 tablespoons rice vinegar, 3-4 tablespoons Gochujang, 2 teaspoons fresh ginger, 4 cloves garlic, 1 tablespoon toasted sesame oil
- In the meantime, preheat oven to 400 °F (204 °C) and pat dry wings with a paper towel. Place wings onto a wire baking rack on top of a rimmed baking sheet. Bake 30-40 minutes, or until internal temperature is 160 °F (71 °C)2 packs of chicken party wings
- Once done, put wings into a large mixing bowl and pour sauce on top and toss.
- Garnish with sesame seeds and chopped green onions.
Video
Nutrition
Serving: 1 serving | Calories: 191 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 19 mg | Sodium: 1440 mg | Potassium: 186 mg | Fiber: 1 g | Sugar: 19 g
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