Description

This recipe features flavorful chicken wings cooked on a griddle to achieve a crispy, caramelized exterior paired with a vibrant Korean BBQ rub. Accompanied by a savory fried rice loaded with peas, carrots, green onions, and scrambled eggs, the dish is finished with a spicy and tangy Bachan’s sauce and garnished with toasted white sesame seeds for added texture and flavor.

Ingredients

Scale

Chicken Wings

3 pounds whole chicken wings, cut at the knuckle into drums and flats
1 tbsp avocado oil
1 tbsp SPG (salt, pepper, garlic seasoning)
2 tbsp Korean BBQ rub
½ cup Hot & Spicy Bachan’s sauce
Toasted white sesame seeds, for garnish

Fried Rice

1 large onion, diced
1 pack frozen peas and carrots
4 cups cooked day-old rice
4 tbsp unsalted butter
½ cup green onions, sliced
4 large eggs

Bachan’s Mayo Sauce

1 cup mayo
¼ cup water
1 tbsp ketchup
1 tsp sugar
½ tsp garlic powder
½ tsp smoked paprika

Instructions

Preheat the griddle: Heat your griddle to medium-high heat to ensure it is ready for cooking the wings and vegetables evenly.
Prepare wings: Cut the whole chicken wings at the knuckle to separate the drums from the flats; this allows for even cooking.
Season wings: Place the wings in a bowl, drizzle with avocado oil, then sprinkle with SPG and Korean BBQ rub. Mix well to coat all pieces evenly.
Cook wings on griddle: Lay the seasoned wings flat on the hot griddle. Flip them every 3 minutes to cook evenly until they reach an internal temperature of 185°F for safe consumption and perfect texture.
Cook vegetables: While wings cook, add the diced onion, frozen peas, and carrots to the griddle and sauté for 5-7 minutes until softened and fragrant.
Make fried rice base: Add the butter, sliced green onions, and day-old cooked rice on top of the sautéed vegetables. Drizzle Hot & Spicy Bachan’s sauce over the mixture, then stir to combine flavors thoroughly.
Scramble eggs: On the griddle, crack and scramble the eggs separately. Once cooked, mix the scrambled eggs into the rice and vegetable mixture to complete the fried rice.
Finish wings with sauce: Just before the wings are done, drizzle additional Bachan’s sauce on top and toss to coat, helping the sauce caramelize and add an extra layer of flavor.
Plate and garnish: Serve the caramelized wings alongside a generous portion of the flavorful fried rice. Sprinkle toasted white sesame seeds over the wings and rice for a final touch and enjoy!

Notes

Using day-old rice is key to achieving the best texture for fried rice, as it prevents clumping.
Ensure wings reach 185°F internal temperature to be fully cooked and tender.
Adjust the amount of Bachan’s sauce according to your spice preference.
Can be served with a side of pickled vegetables for added crunch and acidity.
For a gluten-free option, verify all seasoning blends and sauces are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean-American Fusion

Keywords: chicken wings, Korean BBQ, fried rice, griddle recipe, spicy wings, Asian fusion, quick dinner