I 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: http://www.eatthelove.com