• Korean Style Chicken Wings

Korean Style Chicken Wings

3 Tbsp Korean BBQ Rub
3 Tbsp Mango Habanero Sugar
1 Tbsp Gourmet Pepper Spice Blend, optional for extra heat
1¼ cup low sodium soy sauce
1-inch piece fresh ginger, peeled & roughly chopped
3 cloves garlic, peeled & roughly chopped
1 cup fresh mango*, roughly chopped
½ cup water
2 lbs. chicken wing drumettes, rinsed
2 tsp cornstarch
*or frozen and thawed

Add all ingredients except for chicken and cornstarch to a food processor. Process 30 seconds or until smooth.

Pour half of mixture into a small saucepan and set aside. Combine remaining mixture in a large plastic zip-top bag with the chicken. Seal and massage chicken to distribute liquid. Refrigerate 30 to 60 minutes to marinate.

Preheat oven to 400°F. Line a baking sheet with foil; spray with non-stick cooking spray and set aside.

Remove chicken from bag and arrange on prepared baking sheet. Discard bag and marinade. Bake 22 to 25 minutes or until fully cooked. While chicken is baking, prepare the sauce.

Place saucepan of reserved mixture over medium heat.

Add cornstarch to a small bowl. Create a slurry by adding 2 tablespoons water and stir to combine. Add slurry to saucepan and bring to a boil while whisking constantly until sauce has thickened; reduce heat to lowest setting to keep warm.

Remove chicken from oven and adjust oven setting to broil.

Using a basting brush, coat chicken wings with thickened sauce. Broil for 1 to 2 minutes or until sauce is slightly caramelized. Serve warm with any remaining sauce for dipping.

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