Korean Barbecue Chicken Wings
• 12 each Chicken Wings
• 3 fl-oz Sweet Baby Ray’s Sweet Red Chili Wing Glaze
• 3 fl-oz Sweet Baby Ray’s Teriyaki Wing Sauce
• 3 fl-oz Sweet Baby Ray’s Sweet & Spicy Barbecue Sauce
• 1 Tbsp Sesame seeds
• 1 Tbsp Green onion, sliced thin
Directions
- Combine Sweet Red Chili, Teriyaki and Sweet & Spicy Barbecue in mixing bowl.
- Fry chicken wings to 165°F internal temperature for 15 seconds, drain, and place in mixing bowl.
- Toss with Korean Barbecue Wing Sauce, add toasted sesame seeds, and continue tossing until all wings are coated.
- Remove to serving plate and garnish with sliced green onions and celery sticks.
- Serve immediately.
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