Korean Soy Braised Chicken Wings
Glossy, sticky Korean braised chicken wings in a sweet soy glaze - fall-off-the-bone tender and perfect as a make-ahead side dish. As the liquid reduces, the seasoning concentrates into a glossy coating on the surface of each piece. The skin becomes sticky and glazed from absorbing the sauce, while the meat inside turns soft enough to pull away from the bone easily. Ginger and green onion neutralize any gaminess, leaving a clean aftertaste. A large batch stores well in the refrigerator and reheats without losing flavor, making it a practical side dish to prepare in advance.
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Instructions
- 1
Soak wings in cold water for 10 minutes, then pat dry.
- 2
Sear wings for 4 minutes until lightly browned.
- 3
Add soy sauce, water, sugar, wine, garlic, and ginger; bring to boil.
- 4
Braise over medium heat for 14 minutes, turning once.
- 5
Add green onion and cook 2 more minutes until glossy.
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