Korean Soy-Braised Chicken Wings

Name: Korean Soy-Braised Chicken Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Korean
Ingredients: chicken wings 700 g; soy sauce 4 tbsp; water 400 ml; sugar 1 tbsp; minced garlic 1 tbsp; ginger 10 g; cooking wine 1 tbsp; sesame oil 1 tsp

Quick answer

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

About this dish

Chicken wings have plenty of skin, and in the final reduction the soy and sugar liquid clings to it in a thin, shiny lacquer.

The wings first cook covered so the meat turns tender in the broth, and only then does the lid come off to boil the sauce down around them. Shallow cuts in the thick parts let the seasoning reach past the surface, and a teaspoon of sesame oil stirred in off the heat adds a toasted aroma.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.