August 20, 2015
Spicy Korean Chicken Wings
Sweet, fiery and crackling with sesame seeds, these succulent morsels leave Buffalo wings in their dust.
Yield: Serves 4-6
- To make sauce, whisk all ingredients in a bowl. Transfer to mason jar. Refrigerate up to 3 months.
- To marinate wings, combine chicken, tamari, sesame oil, garlic, ginger, salt and pepper in large bowl. Mix thoroughly. Transfer to freezer bag. Press out air and close. Refrigerate for a minimum of 4 hours or overnight.
- Bring sauce to room temperature. Preheat grill to medium-high. Clean and oil grate, and add chicken. Cook, turning occasionally, until crisp and cooked through, 20 minutes. Transfer chicken to large mixing bowl. Drizzle with some sauce. Toss. Transfer to warm serving platter. Sprinkle with sesame seeds and green onion. Serve with more sauce on side.
House & Home June 2014
Tags: Korean Recipe