Category Archives: Chicken

Addictively good Korean chicken wings

KoreanChickenWingsI was looking for a simple but tasty Korean chicken wing recipe and I think I found it on Eat the Love.  This is so simple and addictive, you’ll make this all the time. What we like about it is the depth of flavor with little effort.  The sauce is not too spicy but just right.  We’ve made it twice already with rave reviews each time. We serve with a side of kimchi and beer!


  • 2 lbs chicken wings, drumettes and flats separated with tips discards or saved for stock
  • 4 medium garlic cloves
  • 1-inch knob of fresh ginger
  • 1/4 cup gochujang (Korean chile paste)
  • 2 tablespoons dark soy sauce (this is important for flavor)
  • 1 tablespoon rice wine vinegar
  • 3 tablespoon dark brown sugar
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon toasted sesame oil


  • wire rack that fits inside baking sheet
  • rimmed baking sheet covered with aluminum foil


1. Preheat the oven to 450˚F. Place the wings (on the rack) in the oven for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let rest for 5 minutes.

2. While the chicken is roasting, prepare the sauce by forcing the garlic through a garlic press. Peel and finely grate the ginger. Place the garlic and ginger in large sauté pan, toast briefly and then add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil). Cook for about 4-5 minutes to dissolve ingredients.  Turn off heat and then once the wings come out from the oven, turn the heat to medium and cook the sauce until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce and serve immediately.

Makes about 12-16 medium sized wings, enough for 4 to 6 people as appetizers.

Article adapted from Eat The Love:

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Baked Asian Crispy Wings

I made these for our yearly chicken wing fest during the Super Bowl. These were simply delicious and I loved that we didn’t have to fry them.  The sauce is yummy and these were gone in a second! Enjoy!


Prepping the Chicken

  • 2 lbs Chicken Wings
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1 tsp Chili Garlic Sauce
  • 1 tsp Garlic Powder
  • 1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
  • Cooking Oil Spray
  • Toasted Sesame Seeds for Sprinkling

Garlicky, Ginger, Orange Zest Sauce

  • 1/2 Cup Rice Wine Vinegar
  • 1/2 to 3/4 Cup Brown Sugar
  • 2 tbsp Finely Minced Garlic
  • 2 tbsp Soy Sauce
  • 1 Medium Orange Zest
  • 1 tbsp Chili Garlic Sauce
  • 1 tsp Finely Minced Ginger
  • 2 tsp Corn Starch mixed with 1 tbsp of water


1. Prepare a baking sheet by lining with aluminum foil and preheat oven to 400º degrees. Place chicken in a large bowl. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well. Add the cup of flour & curry powder mixture and coat chicken in the same bowl. Coat thoroughly.

2. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray and bake for 30 minutes. Turn chicken over and cook for an additional 20 minutes.

3. In the meantime, make the sauce. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & Chili Garlic Sauce in a saucepan and bring to boil a then simmer for a minute. Add the cornstarch mixture and whisk well. Set aside. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce. Leaving the remaining 1/2 for dipping. Sprinkle some toasted sesame seed on top and serve hot.

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Shiitake mushrooms, ginger and chicken soup

This soup has amazing flavor from the shiitake mushrooms and is very simple to make. I think I could eat this every week!  My husband couldn’t get enough.  I added some cut Napa cabbage to the soup at the end for color and flavor.

  • 1 ounce dried (sliced) shiitake mushrooms (dried is much preferable to fresh in this recipe)
  • 6 cups boiling water
  • 1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks. I’ve used boneless and it works fine.
  • A 1-inch piece of fresh ginger, peeled and sliced very thin
  • 2 Tbsp soy sauce
  • 2 teaspoons sugar
  • A pinch of salt
  • 1 teaspoon corn starch
  • Napa cabbage (1/2 of a head), cut into 1-inch slices  (optional)

Soak the mushrooms in the hot water for 20 minutes. Make sure mushrooms are submerged in the water.

While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl.  Add the chicken and ginger to the bowl, toss to coat with the marinade and set aside.

When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin.  If they are already sliced no need to remove from soaking liquid.  NOTE: DO NOT THROW out the soaking liquid. This is the broth that you will use to make the soup.

Add the mushrooms and soaking liquid to a pot and bring to a boil.  Then add the chicken that has been marinating.

Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. In the last 5 minutes add the chopped Napa cabbage (optional).

Yield: Serves 6.

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