We credit this recipe to when we took a trip with the kids into Toronto, Canada and ventured to Buffalo, NY to eat wings at the Anchor Bar! Home of the original wings! We ordered a giant platter of 50 hot wings! We devoured them! Tonight we conquered 50 wings between 4 of us! Super healthy, we know! Lol Amazing!!
Total: 60 min
Active: 50 min
Yield: 4-8 servings
For the wings:
1 bag or family package of traditional chicken wings
For the sauce:
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
1 teaspoon Asian sesame oil
1 ½ teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water
Super simple! Place as many wings as you need for your meal on a cooling rack placed on a cooking sheet! Heat oven to 400’ F. Bake wings for 50- 60 minutes or until internal temp is 165’F.
Make your Korean BBQ sauce while wings are in the oven.
Pull wings out of the oven and put in a large bowl to toss. Dump your Korean BBQ sauce over the wings and toss till fully coated.
Sprinkle with sesame seeds and you are ready to dig in!
Korean BBQ Sauce:
Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
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