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Korean BBQ Wings

Image for Korean BBQ Wings
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

35 minutes

clock

Total Time

1 hour, 45 minutes

kikkoman products used:

ingredients

2 pounds chicken wing pieces, patted dry
⅓ cup Kikkoman® Teriyaki Takumi, Korean BBQ + extra for dipping
1 tablespoon finely chopped cilantro
2 tablespoons finely chopped roasted peanuts

For Marinade
¼ cup brown sugar
3 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons Kikkoman® Rice Vinegar
1 teaspoon gochujang powder
½ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cracked black pepper

directions

  1. Combine ingredients for marinade in a large bowl and stir to form a thick paste. Add chicken wings to bowl and mix thoroughly to coat. Cover and refrigerate for 1-2 hours.
  2. Preheat oven to 400ºF and line a large baking sheet with aluminum foil. Place a wire cooling rack on top of baking sheet. Remove chicken wings from marinade and place on baking sheet with space in between for air to flow.
  3. Bake for 20 minutes. Reduce oven temperature to 350ºF and continue to bake an additional 10-15 minutes.
  4. Cool wings at room temperature for 5 minutes. Toss wings with ⅓ cup Korean BBQ sauce in a large bowl and serve hot topped with chopped peanuts and cilantro.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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