Korean BBQ Chicken Wings

Saturday night Blake had some friends over to watch a final four game so we made these wings for a snack. The recipe was out of Men's Health Magazine. There were 4 recipes to choose from but we had all the ingredients on hand for this one. I put the wings on the sheet skin side up first so when we turned them the skin got soggy in the liquid from the marinade. We had to turn the wings an extra time and broil them for a little longer to get the skin crispy. These were better after sitting for a while because they were a little sticky when they first came out.

Ingredients:
4 pounds wings, rinsed and patted dry
1/2 cup soy sauce
1/3 cup brown sugar
2 tbsp sesame oil
4 cloves garlic, minced
4 green onions, chopped
3 tbsp toasted sesame seeds
Salt and pepper to taste

Directions:

Combine all the ingredients in a large bowl, stirring until the brown sugar is fully dissolved. Toss the wings in the mixture. Refrigerate the wings overnight or for at least 4 hours.
Preheat an oven to 400°F. Line a baking sheet with foil, brush it with olive oil, and spread the wings out on it. Bake the wings for 20 minutes, turn them, and bake for 20 more minutes or until the meat is no longer pink. Punch up your presentation with more chopped green onions and a shake of toasted sesame seeds.

Nutritional Facts per serving

CALORIES 251.9 CAL
FAT 9.9 G
SATURATED FAT 1.8 G