Korean Soy-Braised Chicken Wings
Korean soy-braised chicken wings are simmered in a glaze of soy sauce, sugar, garlic, and ginger until the sauce reduces to a thick, shiny coating. Scoring the wings beforehand allows the seasoning to reach the meat, and twenty minutes of covered braising followed by ten minutes of uncovered reduction concentrates the liquid into a sticky lacquer. Ginger keeps the flavor clean by neutralizing any gamey notes, and a finishing drizzle of sesame oil adds warmth. The wings come out so tender that the meat slides off the bone easily, making this a crowd-pleasing dish for children and adults alike.
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Instructions
- 1
Rinse wings, pat dry, and score lightly.
- 2
Boil soy sauce, water, sugar, garlic, ginger, and cooking wine.
- 3
Add wings and cook over medium heat for 20 minutes.
- 4
Uncover and reduce for 10 minutes, basting occasionally.
- 5
Finish with sesame oil.
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