Barbecued Chicken Wings, Korean Style – a delicious recipe with chicken, Korean, white wine, clove garlic, scallion, sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut each wing at the joints into three sections.
2
Discard the tip or save it for stock.
3
Cut the meat loose from the end of each of the remaining sections.
4
Pull the meat over the bones, turning it inside out at the other end.
5
For the sections with two bones, remove the smaller one.
6
The bones will serve as handles.
7
Mix the remaining ingredients and marinate the chicken in the sauce for two hours.
8
You may, when they are marinated, cut the bone handles to a length of 2 inches.
9
Use shears or a cleaver, and construct aluminum-foil tips for them.
10
Grill the wings over charcoal or in the broiler for no longer than 15 minutes.
11
Serve warm, accompanied by Champagne.
336
kcal
Calories
8
g
Fat
1
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 large chicken wings, 2 tablespoons Korean or Chinese hot bean paste, 4 tablespoons dry white wine, 1 clove garlic, crushed, and more.
Yes, Barbecued Chicken Wings, Korean Style falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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