Crispy Baked Chicken Wings with Bibigo Korean BBQ Sauce
Whenever life brings me to NYC’s west 30s, I happily make a detour for dumplings, wings, or barbecue. These are not just any snacks I stop for, though–they’re Korean dumplings, and Korean wings and Korean barbecue. That’s because in NYC, that cluster of blocks in the west 30s contains more than a smattering of Korean restaurants.
I go for the spice of gochujang, Korea’s best-known chile sauce, the ripe tanginess of kimchi, and the barbecue juices from just-grilled bulgogi.
The tastes of Korea are complex–fermentation and marinating are key techniques–which is why its dishes have never seemed the most accessible for home cooks. But today’s wings–baked, not fried–make use of a line of Korean sauces by Bibigo, a company that offers a collection of Korean-style grocery products to U.S. consumers.
The idea is that by crafting BBQ sauces, wontons, potstickers, and other staples, Americans who love Korean food could amass the contents of a Korean pantry, which means that wings, barbecue, and dumplings can be ours at home.
To celebrate, I’ve created this incredibly easy version of Korean chicken wings, using nothing more than wings, salt, oil, and Bibigo’s Original and Hot & Spicy BBQ sauce. Wings are an obvious choice for munching on while sports are on TV, and this baked approach is a vast improvement, health-wise, on the deep-fried version. I also love carting the wings, cooled to room temperature, to tailgates and fall picnics.
Crispy Baked Chicken Wings with Korean BBQ Sauce
Serves 8 to 10 as a snack
2 1/2 pounds chicken wings
1 tablespoon oil
1 cup Bibigo Korean BBQ Sauce–Original
2 tablespoons Bibigo Korean BBQ Sauce–Hot & Spicy (Optional)
Toasted sesame seeds for garnish
Preheat the oven to 400°F. Place the wings in a bowl and toss them with the oil and several big pinches of salt. Arrange the wings on two baking sheets lined with parchment paper or foil. You don’t want them to touch. Bake the wings for 20 minutes, then increase the oven temperature to 425°F and bake for 15 more minutes. The skin should be brown and crisp.
While the wings are baking, pour the BBQ into a small saucepan. Add the spicy BBQ sauce if using. Bring the sauces to a boil, then lower the heat and simmer for about 5 minutes, just to thicken slightly.
When the wings come out of the oven, transfer them to a bowl. Pour most of the sauce over the wings and toss with two spoons to coat. Serve warm, garnished with sesame seeds and extra sauce.