Korean BBQ boneless sticky wings are a must-try for game day
Leftovers from this recipe from Chef Michael Scipione can even be turned into a yummy rice dish.
Korean BBQ Boneless Wings by Chef Michael Scipione
Serves 4-6
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
- ½ cup Korean chili paste (Gochujang)
- 1/2 cup honey
- ½ cup seasoned rice wine vinegar
- ½ cup Tamari (naturally brewed soy sauce)
- 3 tbsp sesame oil
- 2 tbsp cup black and white sesame seeds
- 8 thinly sliced scallions
- 2 ½ pounds boneless breaded chicken wing pieces (bone-in optional, or substitute cauliflower florets for our vegetarian friends)
Directions:
- In a large bowl, whisk together the chili paste, honey, rice wine vinegar, tamari, and sesame oil. Set aside.
- Preheat oven to 450 °F.
- Arrange already breaded boneless wings on a sheet pan lined with parchment paper
- Bake on lowest oven rack for 25 to 30 minutes or until crispy, turning once about half-way through.
- Toss wings in sauce mixture until well coated. Garnish with sesame seeds and scallions. Enjoy!
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