MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Baked Chicken
Categories: Chicken, Korean
Yield: 8 Servings

MMMMM--------------------------CHICKEN-------------------------------
3 1/2 lb Chicken wings (1.6 kg);
- separated into drumettes
- and flats
3 1/2 ts Baking powder
2 1/4 ts Kosher salt
1/2 ts Freshly ground black pepper
1/4 c Corn starch
1/4 ts Onion powder
1/4 ts Garlic powder
2 tb Toasted sesame seeds

MMMMM---------------------------SAUCE--------------------------------
1 1/2 tb Neutral oil such as
- grapeseed oil
4 cl Garlic; grated
1 Ginger piece (1-1/2");
- peeled and grated
1/2 c Corn syrup
1/4 c Soy sauce
1 tb White vinegar
1 tb Yellow mustard
1 tb Dark brown sugar
2 ts Gochujang

MMMMM--------------------------GARNISH-------------------------------
2 Scallions; thinly sliced
- (optional)
Pickled jalapeños or fresh
- red chilies; thinly sliced
- (optional)

Total time: 9 hours 15 minutes (includes overnight brining)

Pat chicken wings completely dry and set aside. In a large bowl, whisk
together baking powder, salt, black pepper, corn starch, onion
powder, and garlic powder. Add chicken wings and toss to coat
thoroughly and evenly all over. Gently press coating onto each
chicken wing to ensure it sticks. Line a baking sheet with aluminum
foil. Set a baking rack on top of the baking sheet. Transfer chicken
wings to prepared rack/baking sheet and set in refrigerator,
uncovered, to dry-brine for at least 8 hours or overnight.

When you're ready to cook, preheat oven to 235°C / 450°F. Keeping
rack-baking sheet setup intact, transfer wings to oven and bake for 20
minutes. Flip wings and return to oven to bake, flipping wings twice
more during baking, until deeply golden brown all over, about 35
minutes more. Remove chicken from oven and let rest about 5 minutes
before tossing with sauce.

Meanwhile, make the sauce:

In a medium saucepan, heat oil over medium heat. Add garlic and
ginger and cook, stirring frequently, until garlic has slightly
crisped, about 5 minutes. Add corn syrup, soy sauce, white vinegar,
and yellow mustard, and bring to a simmer. Add brown sugar and
gochujang, and stir to combine. Continue cooking until sugar
completely dissolves, about 1 minute. Remove from heat.

In a large bowl, combine chicken, sesame seeds, and sauce, and toss to
coat. Garnish with scallions, if using, and toss again. Add pickled
jalapeños, if using, and toss once more.

Recipe by Eleanore Park

Recipe FROM:
<https://www.wsj.com/articles/baked-korean-fried-chicken-11625153525>

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