Korean Soy Glazed Chicken Wings
Dakbong-ganjang-gui is a Korean soy-glazed chicken wing tip dish where the wings marinate in a sauce of dark soy sauce, cooking wine, honey, minced garlic, and ginger for at least an hour so the seasoning penetrates to the bone. The collagen surrounding the wing bones melts during cooking, creating a sticky, gelatinous quality beneath the skin, while the sugars in the soy-honey glaze caramelize under heat into a glossy, dark-brown coating. Basting once or twice during cooking thickens the glaze layer, and finishing at higher heat for the last few minutes crisps the surface without drying the interior. A final drizzle of sesame oil and a sprinkle of toasted sesame seeds add a roasted nuttiness that deepens the savory-sweet profile.
Adjust Servings
Instructions
- 1
Pat wings dry and score lightly to help even cooking and seasoning.
- 2
Mix soy sauce, cooking wine, sugar, honey, garlic, ginger, and pepper.
- 3
Marinate wings with two-thirds of the sauce for 15 minutes.
- 4
Bake or air-fry at 200C for 15 minutes.
- 5
Brush remaining sauce, flip, and cook another 8-10 minutes.
- 6
Use top heat for the final 2 minutes to caramelize the surface.
- 7
Finish with a little sesame oil, sliced green onion, and sesame seeds.
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