Spicy Korean Chicken Wings
5 - 5 1/2 Lbs Split Chicken Wings At Room Temperature (About 48-56 Pieces)
1/4 C Olive Oil
Salt
Pepper
1 C Sugar-Free Ketchup
1 C Sugar-Free Rice Wine Vinegar
1/2 C Soy Sauce
2 - 2 1/2 Tbsp Just Like Sugar Brown
2 Tbsp Oyster Sauce
1 Tbsp Chili Garlic Sauce (+ More If You're Brave)
1/4 cup Thinly Sliced Green Onions (Garnish)
1/4 cup Chopped Cilantro (Garnish)
2 Tbsp Toasted Sesame Seeds (Garnish)
Preheat oven to 375°.
Foil-line two large sheet pans.
Dump chicken wings into a large bowl and massage in olive oil.
Put wings on sheet pan, lightly salt & pepper and put into the oven for 30 minutes, take out of oven & increase temperature to 450°.
In medium size sauce pan mix ketchup, vinegar, soy sauce, Just Like Sugar Brown, oyster sauce and chili garlic sauce. Set on medium low and
simmer for 10-15 minutes. Do this as wings are in oven for first time.
Toast sesame seeds if toasting.
Cut green onions and cilantro.
Using same large bowl, put back cooked wings, dump in sauce, mix thoroughly, put wings back onto pan, and put back into oven for 15
minutes and cook until dark brown.
Plate or put on a platter and garnish with sesame seeds, green onions, and cilantro.
8 Servings As Appetizer 357 Calories, 25.7g Protein, 20.4g Fat 3.3g Carbs, .4g Fiber, 2.9g Net Carbs
4 Servings For Dinner 713 Calories, 51.4g Protein, 40.8g Fat 6.6g Carbs, .7g Fiber, 5.9g Net Carbs
Notes
If you are lucky enough to have one of those new-fangled restaurant
size ovens (I do not) then you're in business as you can fit all the
wings on one full size sheet pan and then…if you are really lucky & you
have a 16½"x24½" Silpat to fit, you are really in business because you
will not need any foil to line your pan. Otherwise you are going to have
to use 2 baking pans on two shelves in the oven.
If you haven't made a mess of the foil you can wrap the bones in it
& pop them in a plastic bag for disposal.
Posted by: Darlene <dsharple@shaw.ca>
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