Tuesday night I had a couple people over for supper and made the yummiest, prettiest chicken wings ever. I loosely followed this recipe for Teriyaki wings but used Korean bulgogi marinade for sauce instead.
Teri-gogi Chicken Wings
* 2 dozen chicken wingette/drummette pieces (for party wings)
* 1 cup Bulgogi Marinade
* Toasted sesame seeds (for garnish)
- Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil lined rimmed baking sheet; season both sides with salt and pepper. Broil, turning once, until lightly browned and tender, 10 minutes each side.
- Place wings in large bowl, tip pan to drain juices/fat in another bowl (to discard later), toss wings with bulgogi marinade, put wings back onto baking sheet and broil again, 5 minutes each side.
- Pour wings back into bowl, toss to evenly coat, pour into serving dish, garnish with a few pinches of toasted sesame seeds.
These wings came out awesome. One of my dinner guests actually exclaimed, "Holy s**T those look good!" I like the bulgogi marinade because it's thicker than regular teriyaki sauce so it coats the wings well. They were a rich mahogany color.
I can't wait to go back down to the Korean food store in Northampton, MA to stock up on more jars of the bulgogi marinade!