Korean Soy Braised Chicken Wings
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dak-bong jorim is a Korean braised chicken wingette dish where pieces are slowly reduced in a sweet soy glaze over medium-low heat until the sauce thickens into a glossy coating around each piece.
Read more
As the liquid reduces, the seasoning concentrates and adheres to the surface, leaving the skin sticky and lacquered from absorbing the sauce while the meat inside turns soft enough to pull cleanly from the bone. Adding ginger and green onion from the start neutralizes the poultry's gaminess and keeps the braising liquid clean. Starting with the lid off at higher heat to bring the sauce to a boil, then reducing the heat and covering the pot, prevents the meat from drying out during the long braise. A large batch keeps well in the refrigerator and reheats without any loss of seasoning, making it a practical banchan to prepare in advance and portion out over several days or pack into a lunch box.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 600 g chicken wingettes in cold water for 10 minutes, then drain them well in a sieve.
Pat every surface dry with kitchen towels so the pieces sear instead of steaming or splattering in the pan.
- 2Control
Heat a wide pan over medium-high heat with no oil, then arrange the wingettes in a single layer.
Sear for 2 minutes per side until the skin turns golden and a little chicken fat collects around the edges.
- 3Control
Add 4 tablespoons soy sauce, 250 ml water, 1 tablespoon sugar, 2 tablespoons cooking wine, 1 tablespoon minced garlic, and 10 g sliced ginger. Bring everything to a strong boil over high heat so the sugar dissolves fully.
- 4Control
When the sauce boils, lower the heat to medium, cover the pan, and braise for 10 minutes.
Flip once halfway so the meat cooks evenly, and lower the heat slightly if the liquid reduces too fast.
- 5Control
Uncover and reduce for 4 more minutes, spooning the sauce over the wingettes as it thickens.
The pieces are well seasoned when the surface looks deep brown and glossy and only a thin layer of sauce remains on the pan bottom.
- 6Finish
Add 40 g diagonally sliced green onion and simmer for 2 more minutes, then turn off the heat.
Finish when the sauce falls slowly from a spoon; for a stronger glaze, reduce it for just 1 extra minute.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chicken wingettes seared then slowly reduced in a sweet soy glaze for a glossy coating.
- Finish cue
- The pieces are well seasoned when the surface looks deep brown and glossy and only a thin layer of sauce remains on the pan bottom.
- Storage and reheating
- A large batch keeps well in the refrigerator and reheats without any loss of seasoning, making it a practical banchan to prepare in advance and portion out over several days or pack into a lunch box.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
34min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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