Korean Sticky Chicken Wings
15 chicken wings, split
1 tablespoon canola oil
1 cup all-purpose flour
Preheat oven to 425 degrees F.
In a bowl, mix the wings with the oil. Place into a large plastic zip lock bag and add the flour. Shake to coat evenly. Remove the wings from the bag, shaking off the excess flour, and spread out evenly on an oiled foil-lined baking pan. Do not crowd the pan, if necessary use two pans. Roast for 20 minutes, turn the wings over, and cook for another 20 minutes, or until the wings are cooked through and browned.
While the wings are roasting, prepare the Korean sauce. Remove the wings from the oven. Place in a large mixing bowl and pour some of the prepared sauce over the wings, and mix to completely coat the wings. Serve alongside with more sauce.
Korean Sauce for Wings
1/4 cup low sodium soy sauce
¼ cup water
2 tablespoons rice wine vinegar
1/4 cup mirin or other sweet rice cooking wine
3/4 cup brown sugar
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated fresh ginger
1/2 teaspoon crushed dried red pepper
2 teaspoons toasted sesame oil
1 tablespoon corn starch
1/4 cup finely sliced scallions
Heat soy sauce, water, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes. Transfer to a bowl and allow to cool for 5 minutes.