Serves 6
60 min
Korean-Style Chicken Wings
Recipe GLPRfc366f42c040fd
Crispy, golden chicken wings coated with a savory Korean-inspired glaze, featuring aromatic garlic, ginger, and chiles. The wings are first brined with egg whites and baking soda to achieve an exceptionally tender and crispy exterior, then tossed in a balanced sauce of tamari, honey, rice vinegar, and sesame oil, finished with toasted sesame seeds and fresh scallion for brightness.
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Ingredients
3 large egg whites
2 teaspoons baking soda
1 3/4 teaspoons fine sea salt
4 pounds whole chicken wings
1/4 cup tamari soy sauce
3 tablespoons apple juice
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon Korean red chile flakes
1 tablespoon toasted sesame seeds
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
1 scallion, finely sliced
Directions
In a large bowl, whisk together the egg whites, baking soda, and fine sea salt until combined and foamy. Add the chicken wings and toss thoroughly to coat all pieces evenly. Let the wings marinate in this mixture for at least 15 minutes at room temperature; this will help tenderize them and prepare them for crisping.
Preheat your oven to 450°F (232°C). Line two large baking sheets with aluminum foil or parchment paper for easy cleanup.
Arrange the marinated chicken wings in a single layer on the prepared baking sheets, spacing them apart so they cook evenly. Bake for 30 to 35 minutes, stirring halfway through, until the wings are golden brown and cooked through. The internal temperature of the largest wing should reach 165°F (74°C) when measured with a meat thermometer in the thickest part without touching bone.
While the wings bake, prepare the glaze. In a small bowl, whisk together the tamari, apple juice, honey, rice vinegar, toasted sesame oil, and Korean red chile flakes. Add the grated garlic and grated ginger, stirring until smooth and well incorporated.
Once the wings are cooked through and golden, remove them from the oven. Transfer them to a large mixing bowl and pour the prepared glaze over them. Toss gently but thoroughly until every wing is coated with the sauce.
Divide the glazed wings among serving plates or arrange on a serving platter. Scatter the toasted sesame seeds over the top and garnish with the finely sliced scallion. Serve immediately while warm.
