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Korean Chicken Wings

Here's how you make Korean Chicken Wings
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  • Servings: 4
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds chicken wings (16 whole wings)
  • FOR THE MARINADE
  • 1 piece (1-inch) fresh gingerroot (peeled, minced or grated)
  • 5 cloves garlic, minced
  • 1/3 cup yellow onion, minced
  • 1 to 1 1/2 tablespoons chili garlic paste (Lee Kum Kee Chili Garlic Paste or another good brand)
  • 1 1/2 tablespoons sesame seeds
  • 2 teaspoons sesame oil
  • 6 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • GARNISH
  • Chopped spring onions, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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