Spicy Korean Chicken Wings

salt, to taste
ground black pepper
3 minced garlic cloves
1/2 teaspoon Korean chili powder (Gochugaru)
2 tablespoons of soy sauce
1 tablespoon of brown sugar
2 tablespoons water
1 teaspoon Sesame Oil
Cornstarch slurry (2 tsp cornstarch mixed with 3 tsp water)
white sesame seeds for garnish
chopped scallions for garnish

Preheat the oven to 450°.

Line a baking sheet with parchment paper or aluminum foil. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 30 - 35 minutes, until they are cooked through and crisp.

In a small saucepan, whisk together and mix the minced garlic, Baklouti Olive Oil, sesame oil, Korean chili powder, soy sauce, Red Apple Balsamic, brown sugar and water. Cook on low heat the ingredients until they become a sauce.
Note: If you desire a thicker sauce, add the cornstarch slurry.
emove from heat and toss the baked chicken wings with the sauce, coat well. Garnish with the sesame seeds and scallions. Serve immediately.
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