Introduction: Korean Chicken Wings
3 - 4 lbs chicken wings thawed or frozen
1 teaspoon Sesame Oil
1 cup Soy Sauce
4 Cloves Garlic minced
1 1/2 x 1/2 cube Ginger, skin removed and sliced thin
1//4 Cup Vegetable Oil
1 cup Water more if using Thawed Chicken
1/2 cup Honey or 1/2 Brown Sugar
I Large Korean Pear pealed and grated or 1 Cup of the following: Orange, pear, guava, pineapple,
1/2 cup Gochujang (hot pepper paste)
1/2 teaspoon pepper
1 Small Onion or 1/2 a medium onion diced or grated on large side of box grater.
**Note Please be sure to read through the ingredients list. I have given alternatives if you want to use thawed or frozen chicken as well as ingredient alternatives for sugar and fruit juices.
Take the above ingredients and place them in a bowl and combine well. Or you can put them in a blender or food processor or magic bullet. If you do this than, no need to cut the onion, pear - mince and slice ginger - just remove skins and blend until smooth.
Frozen chicken - place chicken in a large zip top bag along with the marinade. As the chicken thaws the marinade adds the additional water the marinade needs. Sit overnight in the refriderator , 48 hours preferred, but 24 is alright.
Thawed chicken - place chicken in a large zip top bag along with the marinade and 2 additional cups of water. Sit overnight in the refriderator, 48 hours preferred, but 24 is alright.
To Cook -
Remove chicken from bag and drain chicken, chicken should be damp not dripping or covered with marinade. Place chicken wings on rimmed sheet pan covered with tinfoil. If you have a broiler pan you can use that as well just cover with foil. I do several layers of foil and then the chicken it makes clean up much easier.
Heat oven to 325 and bake for 2 hours, making sure to rotate the pan(s) from front to back every thirty minutes. then turn the oven to 425 and rotate every 10-15 minutes until crisp.
Estimated Time 48 Hours to let Marinate, 20 Minutes to prepare Marinade
Estimated Cooking Time: 3 Hours
Participated in the
Slow Food Contest