CHICKEN WINGS: Try this recipe for chicken wings as a change of pace.

KOREAN-STYLE CHICKEN WINGS:



2 lb. split chicken wings, tips removed

2 cloves garlic, minced

2 tbsp. dark soy sauce

1 tbsp. sesame oi1 + 1 tbsp. sesame seeds

1 tbsp. grated ginger

1 ½ tsp. sugar

½ tsp. pepper

¼ - ½ tsp. cayenne pepper, or to taste


sauce:

4 cloves garlic, minced
2 green onions, minced
3 tbsp. dark and light soy sauce
2 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. sugar
¼ tsp. dry chilli flakes



Mix together garlic, soy sauce, sesame oil, sesame seeds, ginger, sugar, pepper and cayenne in a large bowl or in a leak-proof re-sealable plastic bag with ties. Add chicken wings. Toss to coat. Marinade in fridge for at least 2 hours or up to 24 hours if preferred.

Preheat oven to 400 degrees F. and oil a large baking pan. Arrange chicken wings in a single layer in pan, reserving marinade. Bake 20 minutes. Turn and baste with reserved marinade. Bake 15-20 minutes more, or until cooked.

Place baking pan under the broiler as close to the element as possible and broil wings until brown, turning once, 1 to 2 minutes per side.

Meanwhile, stir sauce ingredients together in a bowl and serve it with chicken wings.