Baked Korean Chicken Wings (addapinch)

48 chicken wings

Preheat oven to 425º F. Place chicken wings into a large zip top bag. Pour 5 t Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet. Bake for 30 min or until wings are cooked through. Remove from oven and brush more of the barbecue sauce over wings. Serve.

Korean Barbecue Sauce (makes 4 pts, you’ll use about 1/2 of 1 pt)

3 c reduced-sodium soy sauce
3 c light brown sugar, packed
1 c & 1/4 c water, divided
1 c soju or sake
1/2 c gochujang
1/2 c mild honey
1/3 c rice wine vinegar
1/4 c & 2 T minced garlic
1/4 c grated fresh ginger root
4 scallions, trimmed off the root end, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 t freshly ground black pepper
1 t Korean chili pepper powder or crushed red pepper flakes
3 T Clear Jel or other canning starch

Combine soy sauce, light brown sugar, 1 c water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 min stirring frequently. In a small measuring cup, whisk together the canning starch with 1/4 c water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mix in a steady stream to combine. Return the sauce to a boil and boil for 1 min or until thickened. Ladle the sauce into sterilized pint jars, leaving 1/2″ head space at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness. Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2″. Put the lid on the stockpot, return the water to a boil and boil for 15 min. Transfer the jars to a towel-lined counter and allow them to cool completely. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

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