Baked Korean Chicken Wings
User Reviews
4.9
Baked Korean Chicken Wings
Description
This Baked Korean Chicken Wings recipe begins by marinating wings in milk with salt, black pepper, and dried rosemary for about 20 minutes which tenderizes the meat and adds subtle herbal notes. After draining, the wings are tossed in a sauce of Korean chili flakes (gochugaru), chili paste (gochujang), brown sugar, honey, soy sauce, oyster sauce, tonkatsu sauce, rice wine, minced garlic, and bird’s eye chili, providing layers of heat, sweetness, umami, and tang.
The wings are laid on a baking tray lined with parchment and baked at a high temperature, turning once partway through to develop even roasting and caramelization. This method yields wings with crisp edges and moist, spicy meat infused by the marinade and sauce.
Optional toasted sesame seeds and thinly sliced green onions provide texture and brightness as garnish. The dish is suitable as a finger food appetizer or part of a main meal with rice or vegetables.
Ingredients
Main
- 1 kg chicken wings (2.2 pounds), drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket
- 1 cup milk (250ml)
- 1/4 tsp salt fine sea salt
- 1/4 tsp black pepper ground
- 1/2 Tbsp rosemary dried leaves
- sesame seeds optional), to garnish, toasted
- green onions (optional), thinly sliced, to garnish
Marinating sauce (mix these together in a bowl)
- 1.5 Tbsp korean chili flakes (gochugaru)
- 3 Tbsp chili paste gochujang, Korean
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp tonkatsu sauce
- 1 Tbsp rice wine
- 1 tsp garlic minced
- 1-2 bird's eye chili , seeded and minced
Instructions
- Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)
- Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hrs in the fridge.
- Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.
- Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice). Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.
- Garnish with some sesame seeds and/or green onion (optional). Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 110mg | 37% |
| Sodium | 678mg | 28% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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