Korean Barbecue Chicken Wings

A Family Feast

Ready in: 525 minutes
Prep Time: 500 minutes
Cook Time: 25 minutes
Servings: 36
Gluten Free

Ingredients

  • 1 ripe Anjou pear
    Produce
  • ¼ cup brown sugar
    Baking
  • ½ stick butter
    Milk, Eggs, Other Dairy
  • 18 whole fresh chicken wings
    Meat
  • 1 teaspoon garlic chili sauce
    Ethnic Foods
  • 2 tablespoons garlic chili sauce
    Ethnic Foods
  • 1 tablespoon garlic chopped
    Produce
  • 3 tablespoons granulated sugar
    Baking
  • ¼ cup Hoisin sauce
    Ethnic Foods
  • 2 tablespoons honey
    Nut butters, Jams, and Honey;Health Foods
  • 1/3 cup chopped onion (4 ounces in weight)
    Produce
  • 2 tablespoons rice wine vinegar
    Ethnic Foods;Oil, Vinegar, Salad Dressing
  • 2 scallions (green tops only) minced for sprinkling
    Produce
  • ½ teaspoon sesame oil
    Ethnic Foods
  • 1 tablespoon sesame oil
    Ethnic Foods
  • Sesame seeds for sprinkling
    Ethnic Foods;Spices and Seasonings
  • ¼ cup soy sauce
    Ethnic Foods;Condiments
  • 2 tablespoons soy sauce
    Ethnic Foods;Condiments
  • Vegetable oil for frying
    Oil, Vinegar, Salad Dressing

Steps

  • Remove wing tips and freeze for stock. Separate wing portion from drum portion. Set aside.Peel and core pear and cut up.
  • Place in food processor and puree.
  • Add this to a medium bowl.
  • Add onion and garlic to food processor and puree.
  • Add this to pear puree.
  • Add all other marinade ingredients and stir to combine.
  • Place chicken pieces in a gallon zip lock bag and pour in marinade. Make sure all wings are coated, seal and refrigerate overnight.Make dipping sauce by placing all ingredients in a sauce pan and bring to a simmer, then remove from heat. Refrigerate until ready to use.The next day, rinse off marinade and pat wings dry with paper towels. Must be dry so they wont splatter in the hot oil.
  • Heat oil in a large Dutch oven about half filled with oil.
  • Heat to 350 degrees F using a candy thermometer.
  • Heat oven to 250 degrees F to keep batches warm between frying.Cook wing pieces in three batches by placing in hot oil and frying for 8 minutes. Try to maintain the oil at 350 degrees F.Reheat dipping sauce to room temperature.Using a spider or strainer, remove cooked wings to a large bowl and ladle in one third of the dipping sauce then toss in the bowl.
  • Pour out onto a sheet pan and hold in the warm oven.Repeat for the second and third batches.To serve, pour wings out onto a platter and top with sesame seeds and scallions.

Nutrition

  • Calories: 150.8  cal  (7.54%)
  • Fat: 11.01  g  (16.93%)
  • Saturated Fat: 3.66  g  (22.85%)
  • Carbohydrates: 7.59  g  (2.53%)
  • Sugar: 4.78  g  (5.31%)
  • Cholesterol: 21.93  mg  (7.31%)
  • Sodium: 260.31  mg  (11.32%)
  • Protein: 6.24  g  (12.48%)
  • Copper: 0.35  mg  (17.47%)
  • Manganese: 0.23  mg  (11.53%)
  • Vitamin B3: 1.93  mg  (9.65%)
  • Selenium: 6.63  µg  (9.48%)
  • Phosphorus: 88.29  mg  (8.83%)
  • Magnesium: 34.79  mg  (8.7%)
  • Calcium: 85.46  mg  (8.55%)
  • Iron: 1.52  mg  (8.42%)
  • Vitamin B6: 0.16  mg  (8.05%)
  • Zinc: 0.97  mg  (6.49%)
  • Vitamin B1: 0.08  mg  (5.24%)
  • Fiber: 1.26  g  (5.06%)
  • Vitamin B2: 0.05  mg  (3.1%)
  • Potassium: 96.42  mg  (2.75%)
  • Folate: 10.78  µg  (2.69%)
  • Vitamin B5: 0.21  mg  (2.1%)
  • Vitamin K: 2.13  µg  (2.03%)
  • Vitamin A: 83.31  IU  (1.67%)
  • Vitamin E: 0.2  mg  (1.36%)
  • Vitamin B12: 0.08  µg  (1.33%)

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