Korean Soy-Glazed Chicken Wings

Quick answer

Total time: 50 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Daknalgae-ganjang-gui is a Korean soy-glazed chicken wing dish coated in a sauce of soy sauce, oligosaccharide syrup, minced garlic, ginger powder, and a splash of vinegar, then baked in an oven or air fryer.

The vinegar softens the saltiness of the soy while cutting through the richness of the chicken skin. The oligosaccharide syrup thickens under heat into a glossy, clinging glaze that coats each wing evenly. Scoring the joints before cooking allows the marinade to seep into the inner crevices and promotes even heat distribution so the meat near the bone cooks through completely. A finish of sesame oil and toasted sesame seeds rounds out the savory soy glaze with a warm, nutty aroma. When using an air fryer, baking at 180 degrees Celsius for twenty minutes and then flipping for five more produces a satisfyingly crisp skin without drying out the meat.

Ingredients

servings

IngredientAmountUnit

chicken wings900 gg

soy sauce4 tbsptbsp

oligosaccharide syrup2 tbsptbsp

sugar1 tbsptbsp

minced garlic1½ tbsptbsp

ginger powder½ tsptsp

vinegar1 tsptsp

sesame oil1 tsptsp

sesame seeds1 tsptsp

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Instructions

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

6 steps

1

Prep

Pat 900g chicken wings dry with paper towels, then cut 1 to 2 slits through the joint and into the thickest part of the flesh so the marinade can seep inside.
2

Season

Mix 4 tablespoons soy sauce, 2 tablespoons oligosaccharide syrup, 1 tablespoon sugar, 1.5 tablespoons minced garlic, 0.5 teaspoon ginger powder, and 1 teaspoon vinegar.
3

Season

Pour the marinade over the wings and coat every surface by hand, then let rest for 20 minutes to allow the seasoning to penetrate.
4

Heat

Preheat the oven to 200C, arrange the wings spaced apart on a baking pan, roast for 15 minutes, then flip and roast 10 more minutes to cook both sides evenly.
5

Step

Brush the remaining marinade evenly over the wings, return to the oven, and roast 5 more minutes.

The oligosaccharide thickens with heat to form a sticky, glossy glaze coating.
6

Finish

Check that the thickest wing is cooked through around the bone.

Remove from the oven, finish with 1 teaspoon sesame oil and 1 teaspoon sesame seeds, and serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A splash of vinegar rounds off the salty soy glaze on these Korean Soy-Glazed Chicken Wings.
Finish cue: Check that the thickest wing is cooked through around the bone.