BC INSPIRED BAKED KOREAN BBQ CHICKEN WINGS
Title : BC INSPIRED BAKED KOREAN BBQ CHICKEN WINGS
PDF summary : BC INSPIRED BAKED KOREAN. BBQ CHICKEN WINGS. 2 - 4 tbsp. Korean Chili Sauce. 30ml - 60 ml. ½ cup. Soy Sauce. 125 ml. ½ cup. Water. 125 ml. 4 tbsp.Creationdate : 2021-March-03
Creator : Adobe Illustrator CC 2017 (Macintosh)
Moddate : 2021-March-04
Producer : Adobe PDF library 15.00
Title : bcinspiredthaivegancurry
Preview content in text :
BC INSPIRED BAKED KOREAN
BBQ CHICKEN WINGS
2 - 4 tbsp
Korean Chili Sauce
30ml - 60 ml
BC Garlic, minced
BC Ginger, grated
BC Chicken Wings
BC Canola Oil
BC Green Onions,
sliced on a bias
Sesame Seeds, toasted
Preheat oven to 425 F.
In a bowl, combine the ﬁrst eight ingredients to make the marinade.
Add the BC Chicken Wings and combine until coated.
Cover and store in the refrigerator from 4 hours to overnight.
In a plastic resealable bag, add the cornstarch.
Remove the chicken from the marinade and add to the bag.
Seal the bag and shake to coat.
Remove the coated wings and place in a ﬁne strainer. Shake to get access starch oﬀ.
Place the chicken wings on a parchment lined baking tray.
Brush liberally with BC Canola Oil until there is no more white starch showing and bake in the
oven for 40 - 45 minutes.
Meanwhile, place marinade in a small pot and bring to a boil over low heat. Simmer for 5
minutes and remove from heat.
When the chicken is thoroughly cooked through and very crispy, place the wings in the hot
sauce and gently toss to coat.
Serve immediately and top with sliced BC Green Onions and sesame seeds.