Korean Chicken Wings

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"These wings are a mix of sweet and slightly spicy. Every game day deserves great wings — so skip the takeout and whip up a double batch of these wings! IMPORTANT! wings must not be previously frozen then thawed, fresh wings only!"

Original recipe yields 4 servings
OK
  • FOR THE MARINADE
  • GARNISH

Nutritional

  • Serving Size: 1 (192.1 g)
  • Calories 280.5
  • Total Fat - 8.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 272.2 mg
  • Sodium - 1922.4 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 23.2 g
  • Protein - 23.7 g
  • Calcium - 99.2 mg
  • Iron - 4.3 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, place all ingredients for the marinade; whisk well.

Step 2

Place the fresh (NOT FROZEN THAWED) chicken wings and marinade in a sealed plastic bag and marinate for 8 hours or overnight in the refrigerator. Turn the bag over every few hours to marinate all wings evenly.

Step 3

Preheat oven to 400ºF.

Step 4

Transfer chicken wings to a foil-lined baking pan or tray.

Step 5

Brush marinade over chicken pieces, then place tray in the preheated oven. Bake for 30 to 40 minutes until tender and sauce has caramelized into a dark golden brown. Turn once during cooking, brushing with more sauce if needed. If desired, wrap wing tips in foil midway through baking to keep them from burning. Garnish with spring onions.

Crunchy tip: For crispier wings, deep-fry the wings instead. Boil the marinade in a saucepan until thickened. Toss together and serve


Tips & Variations


No special items needed.

Related

QueenBea

These are tasty wings we really enjoyed, they will be made again soon. I did make a few slight changes, but, none that would change the flavor by using split wings, I didn't use sesame seeds as I was out and garnished with parsley in lieu of the spring onion.

review by:
(2 Oct 2015)