Korean Soy-Glazed Chicken Wings
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A teaspoon of vinegar in the soy marinade makes the salt less sharp and the chicken skin taste less greasy.
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The shine comes from using sugar and oligosaccharide syrup together, and the last coat of sauce brushed on near the end bubbles in the oven until it sets into a thin lacquer. The thickest wing, not the glossy skin, decides when the tray comes out, because the meat by the bone cooks last. Sesame oil and toasted seeds go on after baking, while the wings are still hot.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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