10 Count Recipe
Naked wings tossed in our Bulgogi signature sauce blend.
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Ingredients
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Chicken
Bulgogi Signature Sauce
Finishing
Method
Prep Chicken
Pat the 10 chicken wings dry with paper towels. This helps them brown and allows the sauce to cling. Lightly season all sides with 1 tsp kosher salt and 1 tsp black pepper.
Toss the seasoned wings with 1 tablespoon neutral oil to coat evenly. Let rest 10 minutes at room temperature while you prepare the sauce (or refrigerate up to 1 hour).
Make Bulgogi Signature Sauce
In a medium bowl combine 3 tbs soy sauce, 2 tbs brown sugar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, and 1 tbs mirin. Whisk until sugar is mostly dissolved.
If you want a touch of heat and deeper flavor, whisk in 1 tsp gochujang. For a more authentic sweet-savoury bulgogi profile, add 2 tbs grated Asian pear or apple. Stir in 1 tsp toasted sesame seeds and 1 tbs thinly sliced green onion.
Taste the sauce and adjust: add a pinch more sugar for sweetness, more soy for saltiness, or 1/2 tsp water to thin if too viscous. Set aside.
Cook Wings
Oven Method
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer spaced slightly apart. Roast for 20–25 minutes, flipping once at 12–14 minutes, until internal temperature reaches 165°F (74°C) and skin is golden and slightly crisp.
Stovetop / Pan-Sear Method
Heat a large skillet over medium-high heat. Add 1 tsp neutral oil if needed. Add wings in a single layer (cook in batches if necessary). Sear 5–7 minutes per side, reducing heat as needed, until cooked through and nicely browned. Finish with a lid on for 2–3 minutes to ensure doneness.
Regardless of cooking method: when wings are cooked, transfer them to a large mixing bowl while hot.
Toss & Finish
Pour the prepared Bulgogi Signature Sauce over the hot wings in the bowl. Toss vigorously with tongs or a large spoon until each wing is evenly coated and the sauce clings and slightly caramelizes from the residual heat (about 1–2 minutes). If you prefer a thicker glaze, return coated wings to a hot skillet or baking sheet for 1–2 minutes to reduce and set the sauce.
Transfer wings to a serving plate. Garnish with 1 tsp additional toasted sesame seeds and 1 tbs thinly sliced green onion. Serve immediately with lime wedges if desired.