Servings: 36(enough to coat 36 chicken wing pieces)
Prep Time: 5mins
Cook Time: 5mins
Total Time: 10mins
These Korean Chicken Wings hit all the flavor notes, and are a little sweet, spicy, tangy, and savory. The sauce only takes 5 minutes to make and coats the wings beautifully with a consistency that's similar to BBQ sauce.
2tbsprice wineor water
Place all ingredients in a saucepan, and bring to a simmer over medium high heat.
Simmer for about 5 minutes, until the sauce has thickened slightly, to the consistency of a ketchup or BBQ sauce.
Toss cooked Chicken Wings with the sauce, then serve immediately.
I garnish the chicken wings with scallions for color, but they're optional.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Keep in an airtight container in the freezer for up to 3 months.Reheating: You may reheat in the microwave, but in my experience the oven produces less soggy skin. Heat in a 300F oven for 10-15 minutes until warmed through. Add an extra 5 minutes if reheating straight from frozen.Make-ahead: You may make the sauce up to 3 days in advance, but just make sure to warm it up before adding the meat. Don't add hot wings to cold sauce.