15 Count Recipe
Naked wings tossed in our Bulgogi signature sauce blend.
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Ingredients
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Wings
Bulgogi Signature Sauce
Finishing / Garnish
Method
Wings
Prepare wings
Pat the 15 chicken wings dry with paper towels. If not already split, separate wings into drumettes and flats and remove wing tips if desired.
Season and coat
In a large bowl, toss wings with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon baking powder until evenly coated. The baking powder helps crisp the skin when baked. Drizzle 2 tablespoons vegetable oil and toss to ensure an even light coating.
Arrange for cooking
Preheat oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces for airflow.
Bake until crisp
Bake wings on the middle rack for 25–30 minutes, then flip each wing and bake an additional 8–12 minutes, until skin is deeply golden and crisp and the internal temperature reaches 165°F (74°C). For extra crispiness, broil 1–2 minutes at the end while watching closely.
Bulgogi Signature Sauce
Combine sauce ingredients
While the wings bake, whisk together 6 tablespoons low-sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon gochujang, 1 tablespoon sesame oil, 2 tablespoons mirin, 2 tablespoons grated Asian pear (or Fuji apple), 2 teaspoons minced garlic, 1 teaspoon grated fresh ginger and 1 tablespoon rice vinegar in a small saucepan or bowl. Add 2 tablespoons water to loosen, if needed.
Simmer and reduce (optional)
If you prefer a slightly thickened, glazed sauce, place the mixture in a small saucepan over medium-low heat and simmer gently for 4–6 minutes, stirring occasionally, until slightly reduced and glossy. Remove from heat and stir in 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onion. Taste and adjust sweetness or salt (add up to 1 tsp sugar or 1 tsp soy sauce) or heat (add more gochujang) as desired.
Finishing / Toss & Garnish
Toss wings in sauce
When wings are hot and crisp, transfer them to a large clean bowl. Pour the warm Bulgogi signature sauce over the wings and toss gently but thoroughly to coat each piece. Work in batches if necessary to ensure even coverage.
Plate and garnish
Transfer sauced wings to a serving platter. Sprinkle with extra toasted sesame seeds (1 tsp) and 1 tablespoon thinly sliced green onion. If you want extra heat or color, dust lightly with 1 teaspoon gochugaru.
Serve
Serve immediately while hot and crispy. Provide napkins — these are saucy and delicious.