Roasted Korean Chicken Wings
Roasted Korean Chicken Wings
Set up for the big game with a new kind of chicken wing. Marinate the chicken in a soy sauce-honey mixture and then toss in a simple (spicy) chile-ginger sauce.Recipe courtesy of Flavors of Aloha: Cooking with Tommy Bahama.
Servings
4
Ingredients
- ¼ cup soy sauce
- 2 tablespoon honey
- 2 tablespoon chinese rice wine or dry sherry
- 2 green onions, white and green parts minced
- 1 tablespoon peeled and minced fresh ginger
- 2 cloves garlic, minced
- 4 pound chicken wings, cut between the joints, wing tips trimmed
- 1/3 cup gochujang (korean chile paste)
- 3 tablespoon soy sauce
- 2 tablespoon unseasoned rice vinegar
- 2 tablespoon honey
- 1 tablespoon asian sesame oil
- 1 tablespoon peeled and minced fresh ginger
- 4 cloves garlic, minced
- sesame seeds, for garnish
Directions
- Whisk the ingredients together with 2 tablespoons water in a large bowl. Add the chicken wings and stir to coat them. Cover with plastic wrap and refrigerate for 2 to 4 hours.
- Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly oil the foil.
- Remove the chicken wings from the marinade, discarding the marinade. Arrange the wings on the prepared baking sheet. Roast for 20 minutes.
- Flip the wings over and continue roasting until the wings are well browned and tender, about 25 minutes more.
- Meanwhile, whisk the ingredients for the sauce together in a large bowl. Set aside while the chicken is roasting to blend the flavors.
- Using tongs, transfer the chicken wings to the sauce in the bowl. Mix the wings well to coat them. Transfer to a platter. Sprinkle with the sesame seeds and serve with plenty of napkins.