Korean Chicken Wings

Ingredients

3 - 4 lbs chicken wings thawed or frozen

1 teaspoon Sesame Oil

1 cup Soy Sauce

4 Cloves Garlic minced

1 1/2 x 1/2 cube Ginger, skin removed and sliced thin

1//4 Cup Vegetable Oil

1 cup Water more if using Thawed Chicken

1/2 cup Honey or 1/2 Brown Sugar

I Large Korean Pear pealed and grated or 1 Cup of the following: Orange, pear, guava, pineapple,

1/2 cup Gochujang (hot pepper paste)

1/2 teaspoon pepper

1 Small Onion or 1/2 a medium onion diced or grated on large side of box grater.

**Note Please be sure to read through the ingredients list. I have given alternatives if you want to use thawed or frozen chicken as well as ingredient alternatives for sugar and fruit juices.

Marinade

Take the above ingredients and place them in a bowl and combine well. Or you can put them in a blender or food processor or magic bullet. If you do this than, no need to cut the onion, pear - mince and slice ginger - just remove skins and blend until smooth.

Frozen chicken - place chicken in a large zip top bag along with the marinade. As the chicken thaws the marinade adds the additional water the marinade needs. Sit overnight in the refriderator , 48 hours preferred, but 24 is alright.

Thawed chicken - place chicken in a large zip top bag along with the marinade and 2 additional cups of water. Sit overnight in the refriderator, 48 hours preferred, but 24 is alright.

To Cook -

Remove chicken from bag and drain chicken, chicken should be damp not dripping or covered with marinade. Place chicken wings on rimmed sheet pan covered with tinfoil. If you have a broiler pan you can use that as well just cover with foil. I do several layers of foil and then the chicken it makes clean up much easier.

Heat oven to 325 and bake for 2 hours, making sure to rotate the pan(s) from front to back every thirty minutes. then turn the oven to 425 and rotate every 10-15 minutes until crisp.

Estimated Time 48 Hours to let Marinate, 20 Minutes to prepare Marinade

Estimated Cooking Time: 3 Hours