Roasted Korean Chicken Wings

Contributor
Roasted Korean Chicken Wings
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
1043
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
  • 2 green onions, white and green parts minced
  • 1 Tablespoon peeled and minced fresh ginger
  • 2 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
  • 4 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.

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.

Nutritional Facts

Total Fat
65g
100%
Sugar
19g
N/A
Saturated Fat
19g
96%
Cholesterol
503mg
100%
Protein
85g
100%
Carbs
28g
9%
Vitamin A
45µg
5%
Vitamin B12
1µg
19%
Vitamin B6
3mg
100%
Vitamin C
3mg
5%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
15%
Vitamin K
40µg
50%
Calcium
88mg
9%
Fiber
2g
7%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
11%
Iron
3mg
19%
Magnesium
109mg
27%
Monounsaturated
30g
N/A
Niacin (B3)
27mg
100%
Phosphorus
653mg
93%
Polyunsaturated
15g
N/A
Potassium
1082mg
31%
Riboflavin (B2)
0.6mg
34.5%
Sodium
2773mg
100%
Sugars, added
17g
N/A
Thiamin (B1)
0.3mg
19.4%
Trans
0.3g
N/A
Zinc
6mg
43%

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