Korean Soy Glazed Chicken Wings
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Drumettes have plenty of collagen around the bone, and fully cooked, the layer under the skin turns pleasantly sticky.
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The soy and honey glaze sets dark brown only in the last few minutes, after the oven is turned up, and it can tip into burnt fast, so stay by the oven.
Ingredients
Instructions
- 1
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
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
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
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
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
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
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.
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