Korean Teriyaki Chicken Wings

I am making something I have not done in a few years but used to make all the time. It is Korean Teriyaki Chicken Wings


I also plan to make rice and a salad.


BULGOGI FOR BEEF   OR CHICKEN WINGS

1/4 cup sesame seeds toasted
2 cups soy sauce
3/4 cup sugar
1 1/2 tablespoons hot pepper sauce
3/4 tablespoon ground black pepper
1 tablespoon freshly grated ginger
1 tablespoon garlic minced
1/4 cup sesame oil
1 tablespoon corn starch
1/4 cup water
1 tablespoon brown sugar

     MIx cornstarch and water; dissolve brown  sugar in water.  Add all other ingredients and simmer in pan briefly to thicken slightly.  Store, refrigerated in covered glass container until ready to use.

Cut beef into very thin slices or cut wings into sections.  Pour sauce over meat and mix until well coated.  Let stand 10-15 minutes. sauté, cook in wok or grill until done but not browned.


 Bake chicken wings @ 305º 45- 60 minutes.  Cover with foil if they begin to brown too much.  May also use covered grill and cook with indirect heat.