Happy Monday everyone! Did you have a nice holiday? Ours was quiet and very relaxing at home – and just what we all needed after a very busy pre-holiday season!
As much as we’re on the go these days, sometime it is just as nice to be a tourist in our own hometown. A few weeks ago, some friends of ours invited us to join them for dinner at a local restaurant near where we live in Plymouth, Massachusetts. The restaurant – New World Tavern – holds a weekly Noodle Night with Asian-inspired foods on the menu.
We all ordered Ramen noodle bowls – but we started with appetizers including an eclectically delicious platter of wings including these Korean Barbecue Chicken Wings, as well as crispy duck wings and Cranberry Buffalo Wings. (You can see that recipe here.) All three wing dishes were fantastic – and we were inspired to recreate the Korean Barbecue Chicken Wings at home!
These Korean Barbecue Chicken Wings are reminiscent of the flavors you’d find in Bulgogi –and the flavors and seasonings are just as delicious on chicken wings as they are on beef.
These Korean Barbecue Chicken Wings would be a great appetizer to serve at a New Year’s Eve celebration or at your next game day party.
- 18 whole fresh chicken wings
- 1 ripe Anjou pear
- ⅓ cup chopped onion (4 ounces in weight)
- 1 tablespoon garlic chopped
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- ¼ cup brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon garlic chili sauce
- ½ stick butter
- ½ teaspoon sesame oil
- 3 tablespoons granulated sugar
- ¼ cup Hoisin sauce
- 2 tablespoons garlic chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Vegetable oil for frying
- Sesame seeds for sprinkling
- 2 scallions (green tops only) minced for sprinkling
- 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 won’t 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.
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