Chicken wing lollipops with Korean BBQ sauce

By Christine Cushing
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SERVES
10
 TO
12
TOTAL TIME

Ingredients

  • 20 chicken wings drummettes (about 2 pounds/908grams)
  • 1 teaspoon toasted sesame oil (5 milliliters)
  • 1 teaspoon ginger powder (5 milliliters)
  • ½ teaspoon Korean chili powder - (5 milliliters) or to taste

SAUCE

  • 1 – 2 tablespoons Korean Soy bean paste DoenJang
  • 2 tablespoons Japanese soy sauce (25 ml)
  • 1 tablespoon Mirin (15 ml) rice wine
  • 1 teaspoon chili paste (5 ml)
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • Splash water
  • Toasted sesame seeds for garnish, optional

Directions

  1. Ask you butcher to remove the wing portion from drumstick or just purchase the drummettes. To prepare wings, cut around the base of drummettes following the bone to reveal it.  With the back of your knife, scrape away the meat towards the opposite end.  Using your fingers, turn this meat inside out, creating a lollipop on the end of bone.  Repeat with each piece.
  2. Preheat oven to 425 degrees F. Line a baking sheet parchment paper.
  3. IN a medium bowl toss the wings in a little sesame oil and sprinkle with ginger and chili powders to coat well. Transfer to baking sheet and lay in a single layer.  Bake for 10 minutes at 425 D to partially cook.
  4. Meanwhile make the sauce by combining all ingredients in a bowl and stirring well to combine. You want the sauce to be thick but not dry so add the splash of water to adjust texture. 
  5. Remove the wings from oven and brush the lollipops well with sauce coating evenly.  Reduce temperature of oven to 350 D and continue to bake until dark and fully cooked, about 10-15 minutes.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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