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Korean-Style Chicken Wings
Rated 3.0 stars by 2 users
Author:
The Spice & Tea Exchange
Servings
6-8 servings
Prep Time
13 minutes
Cook Time
30 minutes
Korean BBQ Rub and Mango Habanero Sugar combine for a bold flavor that is the perfect blend of sweet and spicy. These sticky-sweet chicken wings are oven-baked, making them healthier and easier to prepare than their deep-fried counterparts.
Ingredients
-
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
Directions
- 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.