1 ½ pounds bone-in chicken wings – I used wings and drumsticks
1 tablespoon olive oil
¼ cup flour
½ teaspoon salt
¼ teaspoon cracked black pepper
Korean BBQ Sauce
6 tablespoons low sodium soy sauce – or THICK soy sauce if your grocery store carries it
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sriracha – or 1 teaspoon crushed red pepper flakes
1 tablespoon toasted sesame oil
2 teaspoons minced garlic
1 tablespoon cold water + 1 teaspoon corn starch
chopped green onions and sesame seeds – optional garnish
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil.
Stir together flour, salt, and black pepper. Pat wings dry with paper towels. Brush with oil, then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.
Bake for 15 minutes, then broil for 2-3 minutes until crispy. WATCH CLOSELY so they don’t burn.
While chicken wings are baking, prepare the sauce by combing soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, and garlic in a medium sauce pan. Bring to a boil, stir together cold water and corn starch until dissolved, then whisk corn starch slurry into the boiling sauce. Once thickened, remove from heat.
Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving.
