Spicy Korean Chicken Wings

2-3 lbs. of chicken wings

salt

ground black pepper

3 minced garlic cloves

3 tablespoons Baklouti Fused Olive Oil

1/2 teaspoon Korean chili powder, Gochugaru

2 tablespoons of soy sauce

1 tablespoon Red Apple Dark Balsamic Vinegar

1 tablespoon of brown sugar

2 tablespoons water

1 teaspoon Sesame Oil

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 chile powder, soy sauce, Red Apple Balsamic, brown sugar and water. Cook on low heat the ingredients until they become a sauce. Remove from heat and toss the baked chicken wings with the sauce, coat well. Garnish with the sesame seeds and scallions. Serve immediately.