Roasted Korean Chicken Wings

Roasted Korean Chicken Wings
Contributor
Roasted Korean Chicken Wings
Flavors of Aloha
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.

4
Servings
1251
Calories Per Serving
Deliver Ingredients

Notes

Cut-up chicken wings (labeled drumettes or wingettes) tend to be frozen and give off a lot of liquid during roasting that discourages browning. For the best results, buy whole wings and cut them up at home, discarding the wing tips or saving them for another use (such as making a small batch of chicken stock).

Ingredients

For the marinade:

  • ¼  Cup  soy sauce
  • 2  Tablespoons  honey
  • 2  Tablespoons  Chinese rice wine or dry sherry
  • green onions, white and green parts minced
  • 1  Tablespoon  peeled and minced fresh ginger
  • cloves garlic, minced
  • 4  Pounds  chicken wings, cut between the joints, wing tips trimmed

For the sauce:

  • 1/3  Cup  gochujang (Korean chile paste)
  • 3  Tablespoons  soy sauce
  • 2  Tablespoons  unseasoned rice vinegar
  • 2  Tablespoons  honey
  • 1  Tablespoon  Asian sesame oil
  • 1  Tablespoon  peeled and minced fresh ginger
  • cloves garlic, minced
  • Sesame seeds, for garnish

Directions

For the marinade:

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.

For the sauce:

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.

Nutritional Facts

Total Fat
72g
100%
Sugar
10g
11%
Saturated Fat
28g
100%
Cholesterol
404mg
100%
Carbohydrate, by difference
30g
23%
Protein
123g
100%
Vitamin A, RAE
251µg
36%
Vitamin B-12
16µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
101mg
10%
Choline, total
428mg
100%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
68µg
17%
Iron, Fe
17mg
94%
Magnesium, Mg
137mg
43%
Manganese, Mn
1mg
56%
Niacin
19mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1010mg
100%
Riboflavin
2mg
100%
Selenium, Se
149µg
100%
Sodium, Na
1077mg
72%
Thiamin
1mg
91%
Water
277g
10%
Zinc, Zn
45mg
100%

Chicken Wing Shopping Tip

If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.

Chicken Wing Cooking Tip

Wash everything that chicken touches with soap and hot water.

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