Korean Soy-Braised Chicken Wings

Quick answer

Total time: 50 min
Level: Easy
Servings: 3 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

chicken wings700 gg

soy sauce4 tbsptbsp

water400 mlml

sugar1 tbsptbsp

minced garlic1 tbsptbsp

ginger10 gg

cooking wine1 tbsptbsp

sesame oil1 tsptsp

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Instructions

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

6 steps

1

Season

Rinse 700 g chicken wings, then pat them very dry with paper towels so the seasoning clings instead of sliding off.

Make shallow cuts in the thickest parts of the meat without cutting through to the bone.
2

Control

Add 4 tablespoons soy sauce, 400 ml water, 1 tablespoon sugar, 1 tablespoon minced garlic, 10 g ginger, and 1 tablespoon cooking wine to a pot. Set it over medium heat and stir until the sugar dissolves.
3

Control

When the sauce starts bubbling around the edges, add the wings and turn them once so every surface touches the liquid.

Cover the pot after the wings are coated, keeping the heat at a steady medium simmer.
4

Control

Braise over medium heat for about 20 minutes, turning the wings once or twice so the scored parts absorb the sauce evenly.

The liquid should reduce by about half, and a chopstick should slide into the meat easily.
5

Control

Uncover the pot and lower the heat to medium low, then reduce for about 10 more minutes.

Spoon the sauce over the wings often, and avoid raising the heat once the bottom starts looking sticky.
6

Finish

When the sauce clings to the wings in a glossy coating, turn off the heat and drizzle in 1 teaspoon sesame oil.

Toss gently to coat without breaking the tender skin, then serve while the glaze is still warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Korean soy-braised chicken wings are basted in an open pot to build a thick, shiny garlic-ginger glaze over scored skin.
Finish cue: Toss gently to coat without breaking the tender skin, then serve while the glaze is still warm.
Avoid this: Use moderate heat while reducing to avoid burning the sauce.