Korean Soy Braised Chicken Wings
Dak-nalgae-ganjang-jorim braises chicken wings in a soy sauce, sugar, and garlic mixture over medium-low heat for an extended time. The thin skin on the wings absorbs the seasoning and takes on a glossy brown coating, while the cartilage near the joints softens the longer it cooks. Ginger and green onion clean up any off-flavors and add a fresh note. As the braising liquid reduces, the remaining sauce becomes thick and concentrated. Eating the wings by hand adds a tactile element that makes this dish popular as a drinking snack as well.
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Instructions
- 1
Soak wings in cold water for 10 minutes to remove blood.
- 2
Sear wings in a pot over medium heat until the surface turns opaque.
- 3
Add soy sauce, water, sugar, garlic, ginger, and pepper; bring to a boil.
- 4
Reduce to low and braise for 20 minutes, turning once or twice.
- 5
Add scallion and simmer 3 more minutes until glossy.
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