What You'll Need
Kevin’s Chicken Seasoning, or Salt & Pepper
2.5 LBS Chicken Wings/Drumettes
Sesame Seeds, for garnish
Chopped Scallions, for garnish
Cook It Up!
If you’re starting with frozen chicken wings, thaw under cold running water for 15 minutes.
Pat wings dry and season with Kevin’s Chicken Seasoning, or salt & pepper.
In a large plastic bag, add your chicken wings and half of Kevin’s Korean BBQ Sauce pouch…and shake! Shake everything together until all the wings are coated in sauce. Let everything marinate for a minimum of 15 minutes, or overnight in the fridge (if your appetite can wait that long!)
Kevin’s Teriyaki Sauce would be great, too!
When you’re ready to feast, heat your oven up to 380°F. Line a baking sheet with parchment paper, and arrange the wings in a single layer, pouring any extra marinade-goodness on top of the wings.
Bake wings for 30 minutes. Then flip them over carefully with tongs. Bump up the heat to 410°F and bake for another 15 minutes until cooked through.
Transfer wings to your serving plate and sprinkle with sesame seeds and chopped scallions. Serve with extra dipping sauce by warming up the remaining sauce from the pouch in a small bowl. Enjoy!