Korean BBQ Wings
323kcal
Ingredients
- 2 lbs chicken wings
Dry Seasoning:
- ½ teaspoon ground paprika
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder (salt-free)
Korean BBQ Sauce:
- 3 tablespoon Gochujang
- 1 garlic (minced)
- ½ teaspoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon pure honey (use more according to your liking)
- ½ tablespoon sesame oil
- 1 teaspoon rice vinegar
- ½ tablespoon water
- ⅛ teaspoon ground mustard
Toppings:
- sesame seeds or Furikake
Optional:
- 5 dried chili pepper (soak in hot water for about 20 minutes, chopped)
Method
- Place the chicken wings into a large bowl. Use paper towels to pat dry the wings. Transfer to a bowl.
- In a small bowl, mix together the garlic, salt, paprika, and cayenne pepper.
- Sprinkle the seasoning all over the wings, toss to coat evenly using your hands or tongs.
Make the Korean BBQ sauce:
- In a small mixing bowl, mix in all the Korean BBQ sauce ingredients and stir to combine. Set aside.
Cooking Instructions for Instant Pot Users:
- Pour ¾- 1 cup of water into Instant Pot® and add a trivet or a steamer basket. Place the chicken into the trivet or steamer basket. Make sure the wings are not touching the water!
- Close the lid, select "Manual", 5 minutes for fresh wings or 12-15 minutes for frozen.
- When the cooking cycle is done, let the pressure release naturally for 10 minutes then turn the PRESSURE RELEASE valve to the VENT position. If the wings are below the minimum safe internal temperature of 165 °F, return to the instant pot and pressure cook the wings for an additional 2 minutes with quick release.
- Crisp the Chicken: Transfer wings into a large bowl, pat them dry with paper towels, and pour half the Korean BBQ sauce over the chicken wings and gently toss.
- Arrange the wings on the wire rack one above center position inside the broiler. Cook until crisp, about 4-6 minutes, turning pan once halfway through.
- Remove from the oven, pour in the remaining sauce, and chili peppers before serving, toss to coat. Serve with sesame seeds or Furikake.
Nutrition
Calories323kcalCarbohydrates9gProtein23gFat21gSaturated Fat6gCholesterol94mgSodium635mgPotassium245mgFiber1gSugar6gVitamin A379IUVitamin C3mgCalcium15mgIron1mg
Notes
COOKING INSTRUCTIONS FOR NINJA FOODI USERS:
- Pour a cup of water into the pot. Place wings into the Cook & Crisp™ Basket and place basket in the pot.
- Close the lid and set it to "Manual" for 5 minutes.
- When pressure cooking is complete, quickly release the pressure by turning the PRESSURE RELEASE valve to the VENT position.
- Air Crisp the Chicken Wings: Make sure that your inner pot is dry. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Open every 3-5 minutes to check for the crispness of your desire.
- When cooking is complete, transfer the wings into a large bowl and pour in the Korean BBQ sauce, and chili peppers. Toss to coat. Serve with sesame seeds or Furikake.
- Season the chicken wings with dry seasoning + 1-2 tablespoons of vegetable oil (do not use olive oil). Toss to coat.
- Preheat the oven to 450°F.
- Line a large rimmed baking sheet with foil and coat with nonstick cooking spray.
- Transfer the wings, skin side up, to the prepared baking sheets. Do not overlap.
- Roast the chicken wings for about 35 minutes or until they are fully cooked and crispy. If the wings are below the minimum safe internal temperature of 165 °F, return to the oven and continue baking.
- Transfer the cooked and crispy chicken wings into a large bowl. Pour in the Korean BBQ sauce, toss to coat.
- Serve with sesame seeds or Furikake.
- Heat a charcoal or gas grill; moderately hot and the rack 4 to 6 inches from the heat.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice. Cook the wings are cooked through, 15 to 20 minutes.
- In a small bowl, combine the Korean BBQ sauce ingredients
- Transfer the cooked and crispy chicken wings into a large bowl. Pour in the Korean BBQ sauce, toss to coat.
- Put the wings on the hot part of the grill. Cook uncovered, turning occasionally until they’re nicely browned on both sides.