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 jalapenos 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
 jalapenos, 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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