Korean BBQ Wings

These wings can go ALL! THE! WAY! Spicy, salty, sticky, sweet. Touchdown!

Korean BBQ wings
(soy sauce, gochujang + honey hot sauce)
Serves 2-4

What you need:
12 chicken wings (about 3 pounds)
6 tablespoons unsalted butter
4 garlic cloves, minced
3 tablespoons gochujang
3 tablespoons Savannah Bee Company Honey Hot Sauce
6 tablespoons Savannah Bee Company Honey (we used Wildflower Honey)
2 teaspoons soy sauce
1 teaspoon rice vinegar
2 teaspoons sesame oil
Toasted sesame seeds
2 scallions, sliced
¼ cup cilantro
Lime wedges

What to do:

1. Wash Up!

2. Preheat oven to 300° F. Prepare a baking dish with non-stick baking spray. Set aside.

3. Prep Wings: At the joint separating the drumette from the flap, cut each of the chicken wings in half. Cut the tip off each flap. Set the drumettes and flap aside and discard the tips.

4. Finish the Wings: Over medium low heat, melt the butter in a medium saucepan. Sauté the minced garlic until just fragrant, 30 seconds. Add gochujang, Savannah Bee Honey Hot Sauce, Savannah Bee Wildflower Honey, soy sauce, rice vinegar and sesame oil to the saucepan. Cook the sauce until just warm. Remove from heat. Add the chicken pieces and toss to heavily coat. Arrange the heavily coated chicken pieces in a single layer in your baking dish and bake, uncovered, for 45 minutes. Increase the temperature to 450° F and bake 20 minutes longer or until the drumettes and flaps are nicely caramelized. During baking, turn the wings a few times so they brown evenly.

To Serve: Garnish with toasted sesame seeds, sliced scallions and cilantro and serve warm with lime wedges.

Pro Tip: Buy the precut chicken wing pieces and save yourself a step.

Table Talk: Greatest football mascots of all time.

#savethebees