After I finished chemo, I needed to figure out how to fight fatigue and gain back the energy I once had. This isn’t a cure-all, but I found that eating something spicy helped with boosting energy. I know, it’s weird. Spicy foods increases body temperature which in turn, expends more energy goving you that energy boost. Spicy food is a great metabolism booster too!
What is Korean BBQ?
Korean BBQ is a hip and trendy cuisine in the U.S. Essentially, Korean BBQ is Korean style of grilling marinated or non-marinated meat such as beef or chicken. Typically,in Korean BBQ restaraunts, people will gather around a table as the chef prepares Korean BBQ in front of the you. While the concept is Korean, the name Korean BBQ, is more of a western invention than it is Korean. Korean people don’t call this cuisine Korean BBQ. The origin of Korean BBQ can be traced back to Central Asia, and has roots dating bake at least 2,000 years or more.
The ingredients for making Korean Style BBQ Wings
Chicken: I use large organic chicken wings with drumettes. You’re like, well aren’t chickens organic anyway? Yes, they are. However, I prefer the chickens that isn’t fortified with antibiotics or steroids.
Soy sauce: I used Shoyu sauce. Shoyu is a Japanese style soy sauce made with wheat and soy.
Brown sugar: A packed dark brown sugar is excellent for this dish. It adds a sweet caramel-like flavor.
Garlic: A few cloves of quality organic garlic will kick this wing dish up a few notches.
Rice wine vinegar: You will need an acid to cut the sweetness. Rice wine vinegar is the perfect addition to this complex flavor profile. It’s acidity is light and flavor milder than most other vinegars.
Sriracha sauce: What can I say about this beautiful condiment? YUM! Sriracha does have some heat, but not enough heat to catch your tongue on fire. Unless you squirt sriracha sauce directly into your mouth. Which I stongly recommend you don’t. You’re welcome!
Ginger: Fresh ginger all the way! You’ll only need about 2 inches worth of ginger root.
Sesame oil: I use a toasted sesame oil. The oil is a great finishing oil. Since the BBQ sauce is a quick boil, the sesame oil will had a perfect accent of flavor.
Black pepper: A good amount of grounded black pepper will had to the heat, but in a good way!
Garlic and onion powder: These will be part of the chicken wing rub.
Vegetable oil: I use a clean organic vegetable oil to coat the chicken wings before baking.
Cornstarch: Cornstarch is excellent for thickening this sauces and coating the chicken wings. You’ll want a thicker BBQ sauce so it will adhere to the chicken wings.
How to make Korean Style BBQ Wings
- You’ll rub the garlic powder, onion powder, salt and pepper into the wings. Then coat the chicken with cornstarch. The cornstarch with create a kind of crust on the chicken. Coating with cornstarch also helps the chicken to brown easily and stay juicy on the inside.
- Bake your chicken on a baking sheet for 30 minutes on a low temperature. Then you will brush some of the sauce onto the wings and increase the heat for another 25 minutes. You will want to turn them over once or twice during the baking process.
- Add all the sauce ingredients (excpet cornstarch and water) to a medium size sauce pan and to a boil. Then completely dissolve the cornstarch in the water t create a thickener. Boil until sauce thickens.
- Once the chicken wings are done baking, let them cool for a minute before coating the wings with the BBQ sauce.
Juicy chicken wings and drumettes tossed in a spicy-sweet Korean style BBQ sauce.
- 8 large chicken wings and drumettes
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked parika
- 1 tablespoon cornstarch
The BBQ Sauce
- 1 cup shoyu soy sauce (or regular soy sauce)
- 3/4 cup brown sugar
- 2 tablespoons garlic
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha sauce
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- Whisk together the onion powder, garlic powder, parika and cornstarch in a small bowl.
- Add the wings to a large bowl and rub in the powder mixture until coated.
- Place wings on a baking sheet and bake for 30 minutes at 250°F.
- After 30 minutes, check wings and turn them over. Raise temperature to 425°F and bake for an aditional 20 minutes.
The BBQ Sauce
While the wings are baking you can prepare the BBQ sauce.
- Add all the BBQ sauce ingredients to a medium size sauce pan and on medium-low heat, bring to a boil.
- While the sauce is coming to a boil. mix together the cornstarch with the water until cornstarch is completely dissovled.
- Once the sauce comes to a boil, add the cornstarch slurry and whisk until sauce thickens. 3-4 minutes.
Keywords: Korean style BBQ wings, chicken, bbq, Korea