How To Make Korean Chicken Wings | Rashad Jennings
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
Jessica Alba Surprises Beauty 2 the Streetz Founder Who Makes L…
Jessica Alba on Parenting Her Teen Daughter Honor: "No Matter Wh…
First Look Inside Rachael's Rebuilt Home One Year After Devastat…
How To Make 3-Ingredient Peanut Butter Cookies
How To Make Thai-Style Pineapple Fried Rice | Jet Tila
Our 2021 Super Bowl Recipe Playoff is ON! Former NY Giants running back Rashad Jennings shares his crowd-pleasing recipe for Korean chicken wings that's perfect for game day.
In addition to knowing how to make delicious wings, Rashad won Season 24 of "Dancing With The Stars" with professional dance partner Emma Slater, became a New York Times Best-Selling author with The IF In Life, and is a children's literacy advocate, recently releasing the third book in his children’s series, The Coin Slot Chronicles.
- 24 chicken wings, flats/wingettes and/or drumettes (about 3 pounds total), patted very dry
- Nonstick cooking spray
- 2 tablespoons smoked paprika
- 2 tablespoons sweet paprika
- 1 teaspoon granulated garlic
- ½ teaspoon chili powder
- ½ teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ cup low sodium soy sauce
- ¼ cup water
- 3 tablespoons gochujang (Korean red chili paste)
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon sesame oil
- 1½ tablespoons rice wine
- 1 teaspoon cornstarch
Position a rack in the upper-middle of the oven and preheat to 400˚F. Pat chicken wings, wingettes and/or drumettes very dry with paper towels. Line a baking sheet with foil and top with a wire rack. Lightly coat rack with nonstick cooking spray.
For the rub, combine all of the ingredients together in a medium bowl. Add half of the rub to a large freezer bag, then add half of the chicken and shake until evenly coated. Arrange chicken on prepared baking sheet so that they are not touching. Repeat with the same freezer bag and remaining rub and chicken.
Roast wings on the upper-middle rack until chicken is cooked through, 35 to 45 minutes. Move oven rack approximately 8 inches away from the broiler and broil to desired crispiness, watching closely to keep them from burning. (If desired, flip over the chicken and broil the other side until crispy.) Remove chicken from oven and add to a large bowl.
During the last few minutes of roasting, whisk all of the Korean BBQ sauce ingredients in a small saucepan. Simmer over low heat until thickened to the consistency of a glaze, 5 to 7 minutes. Remove ¼ cup sauce to a small dipping bowl. Add remaining sauce to the chicken in the bowl and toss with a spatula until evenly coated.
Serve immediately with the reserved dipping sauce.