Korean Soy Glazed Chicken Wings

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 11

About this dish

Dakbong-ganjang-gui is a Korean soy-glazed chicken wings dish where the wings marinate in a mixture of dark soy sauce, cooking wine, honey, minced garlic, and ginger for at least an hour so the seasoning works its way to the bone.

The collagen concentrated around the wing bones melts during the long cook, creating a sticky, gelatinous quality beneath the skin that gives these smaller cuts a more satisfying chew than larger pieces. The sugars in the soy-honey glaze caramelize under heat and build a glossy, dark-brown coating that thickens with each basting. Basting once or twice mid-cook layers the glaze, and finishing at higher heat for the last few minutes crisps the surface while leaving the interior moist and tender. The contrast between the glazed exterior and the yielding meat beneath is the defining quality of the dish. A drizzle of sesame oil and a scatter of toasted sesame seeds over the finished wings add a roasted nuttiness that deepens the savory-sweet profile and signal that the dish is complete.

Ingredients

servings

IngredientAmountUnit

Chicken Wings900 gg

Soy Sauce4 tbsptbsp

Cooking Wine2 tbsptbsp

Sugar1½ tbsptbsp

Honey1 tbsptbsp

Minced Garlic1½ tbsptbsp

Minced Ginger½ tsptsp

Black Pepper⅓ tsptsp

Sesame Oil1 tsptsp

Green Onion30 gg

Sesame Seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

7 steps

1

Prep

Dry 900g chicken wings with paper towels, then cut 1 to 2 slits into the thickest parts so marinade and heat can penetrate to the center quickly.
2

Season

Mix 4 tablespoons soy sauce, 2 tablespoons cooking wine, 1.5 tablespoons sugar, 1 tablespoon honey, 1.5 tablespoons minced garlic, 0.5 teaspoon ginger, and 0.3 teaspoon pepper.
3

Season

Toss the chicken wings with two-thirds of the marinade and let rest for 15 minutes so the seasoning seeps into the surface, reserving the remaining third for basting later.
4

Step

Preheat the oven to 200C, line a baking pan with parchment paper, place the wings in a single layer, and roast for 15 minutes.
5

Step

Remove from the oven, flip the wings, brush the remaining marinade evenly over the top, return to the oven, and roast 8 to 10 more minutes.
6

Season

For the final 2 minutes, raise the oven to 230C or switch to the top grill element so the sugars on the surface caramelize to a deep brown. Watch closely to prevent burning.
7

Finish

Check that the thickest drumette is cooked through before removing it.

Drizzle with 1 teaspoon sesame oil, top with 30 g green onion and 1 teaspoon sesame seeds, and serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Soy sauce and ginger marinate these wings until the collagen softens in Korean Soy Glazed Chicken Wings.
Finish cue: Check that the thickest drumette is cooked through before removing it.
Avoid this: Watch closely to prevent burning.