Korean Style Chicken Wings

• 2 1/2 lbs chicken wings, tips removed, joints separated
• 1/4 cup soy sauce
• 1/4 cup dry sherry or 1/4 cup rice wine
• 2 tablespoons sugar or 2 tablespoons honey
• 2 garlic cloves, finely minced
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, finley minced
• 1/8 teaspoon chili oil (or as desired)
• pepper, as desired

1. Mix everything except chicken in a 2 gal. ziplock or baking pan.
2. Add wings and marinate at LEAST 4 hours in the refrigerator.
3. (It's best if you let marinate overnight, up to 24 hours.)
4. I mush the bag each time I open the fridge to help it along.
5. Take out of fridge 1/2 hour before cooking.
6. Drain wings, save marinade in saucepan.
7. Bring marinade to boil, remove from heat and cool a bit.
8. BBQ or broil wings until brown, about 15-20 minutes.
9. Turn and baste frequently with reserved marinade.

chicken, soy sauce, sherry, sugar, garlic, sesame seeds, sesame oil, ginger, chili oil, pepper

Taken from www.food.com/recipe/korean-style-chicken-wings-426380 (may not work)