Korean Soy-Braised Chicken Wings
Quick answer
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.
What makes this special
- Korean soy-braised chicken wings are basted in an open pot to build a thick, shiny garlic-ginger glaze over scored skin.
- Scored wings basted open-lid for the last 10 minutes build a glaze
- Ginger removes the gamey note; sesame oil defines the finish aroma
Key ingredients
Core cooking flow
- 1 Rinse 700 g chicken wings, then pat them very dry with paper towels so the s...
- 2 Add 4 tablespoons soy sauce, 400 ml water, 1 tablespoon sugar, 1 tablespoon...
- 3 When the sauce starts bubbling around the edges, add the wings and turn them...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
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