Korean Soy Garlic Wing Sauce

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp garlic – finely minced
• 0.5 cup soy sauce
• 0.25 cup water
• 0.25 cup brown sugar
• 2 tbsp light corn syrup
• 1 tbsp rice vinegar
• 0.25 tsp ground black pepper
• 2 tsp cornstarch
• 2 tsp water

Instructions

1. Warm the vegetable oil in a small saucepan over medium-low heat. Add the minced garlic and cook gently, stirring, until fragrant and barely golden, 1–2 minutes; do not brown.
2. Stir in the soy sauce, 0.25 cup water, brown sugar, light corn syrup, rice vinegar, and black pepper. Bring to a gentle simmer over medium heat and cook until the sugar dissolves and the sauce slightly reduces, 3–5 minutes.
3. In a small bowl, whisk the cornstarch with 2 tsp water to make a smooth slurry. While the sauce simmers, whisk the slurry into the pan in a thin stream.
4. Continue simmering, stirring, until the sauce is glossy and thick enough to coat the back of a spoon, 1–2 minutes. If too thick, whisk in a spoonful of water; if too thin, simmer 1–2 minutes more.
5. Remove from heat and let stand 5 minutes to thicken further. Toss with hot fried chicken wings until evenly glazed, or cool completely and refrigerate in a sealed jar for up to 1 week.