I can always depend on my family devouring chicken wings whenever I make them. They happen to be one of Sam’s favorite things (and I have to admit – mine, too!). And let me just tell you, these baked Korean chicken wings have just the right combination of sweet and spicy to take them over the top!
The Korean Barbecue Sauce I used with these chicken wings is courtesy of my friend Rebecca and the release of her new cookbook, Not Your Mama’s Canning Book. I first met Rebecca on a trip about five years ago and became fast friends. Her quirky sense of humor, deep love of her family, and outgoing and lovable personality are an immediate draw! And after talking with her for just a few minutes and hearing the stories of raising her five boys, it makes me feel silly for sometimes feeling overwhelmed with one.
One of my absolute favorite things about Rebecca is her positive spirit. I think of her as the cheerleader of our group of friends. She is the first to send an encouraging text or even a prayer when one of our friends needs it. She is just a precious person.
So, when I heard her cookbook would be released, I couldn’t wait to get it! I preordered a few copies because I knew it would be just the thing to share with some of my local family and friends (and that many of you would love one, too)! Rebecca’s recipes are always clear, concise and ones that I know I can trust! And with canning, that’s important!
Her book includes recipes for preserving fruits, making jams, jellies, preserves, pickles, relishes, sauces (like the scrumptious one I used in this recipe!), syrups and more! I also love that she includes over 40 recipes for using these goodies once you’ve opened the jar! How smart is that?!
So, now that I’ve told you all about Rebecca’s beautiful book, let me tell you about these chicken wings.
I added my chicken wings to a large sealable bag and poured in some of the Korean Barbecue Sauce. Then, I removed as much air from the bag as possible as I sealed it. Next, I moved the chicken wings around in the bag to make sure that they were well coated with the sauce. I let them marinate in the sauce as my oven preheated. Then, I poured them onto a rimmed baking sheet and baked until cooked through, about 30 minutes.
Once I removed them from the oven, I brushed them with another 5 tablespoons or so of the Korean Barbecue Sauce and served them.
And that’s when the devouring occurred
Here’s the recipe for these Baked Korean Chicken Wings. I hope you love them as much as my family does!
Baked Korean Chicken Wings Recipe
Author: Robyn Stone | Add a Pinch
- 24 chicken wings, cleaned and tips removed
- 3 cups reduced-sodium soy sauce
- 3 cups light brown sugar, packed
- 1 cup plus ¼ cup water, divided
- 1 cup soju or sake
- ½ cup gochujang
- ½ cup mild honey
- ⅓ cup rice wine vinegar
- ¼ cup plus 2 tablespoons minced garlic
- ¼ cup grated fresh ginger root
- 4 scallions, trimmed off the root end, thinly sliced
- 1 ripe pear, peeled, cored and grated on the finest side of a box grater
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Korean chili pepper powder or crushed red pepper flakes
- 3 tablespoons Clear Jel or other canning star
- Preheat oven to 425º F.
- Place chicken wings into a large zip top bag.
- Pour 5 teaspoons of Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet.
- Bake for 30 minutes or until wings are cooked through. Remove from oven and brush rmore of the barbecue sauce over wings. Serve.
- Combine the soy sauce, light brown sugar, 1 cup water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper, and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
- In a small measuring cup, whisk together the canning starch with ¼ cup water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mixture in a steady stream to combine. Return the sauce to a boil and boil for 1 minute or until thickened.
- Ladle the sauce into sterilized pint jars, leaving ½-inch headspace at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness.
- Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2 inches. Put the lid on the stockpot, return the water to a boil and boil for 15 minutes. Transfer the jars to a towel-lined counter and allow them to cool completely.
- Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.
Korean Barbecue Sauce Recipe courtesy of Rebecca Lindamood’s cookbook, Not Your Mama’s Canning Book (Page Street Publishing)