Ingredients:
- 12 chicken wings (.6 kg)
- 1 t salt
- 1 t seasoned salt
- 1/4 c honey
- 1 1/2 T soy sauce
- 1/2 t sesame oil
- 1 T ginger paste
- 1/2 t garlic paste
- 1 T sesame seeds
- optional: 1-2 t kochujang (korean pepper paste)
- 2-3 green onions, chopped (for garnish)
(If you do not have access to ginger paste or garlic paste, you can make your own using a mortar and pestle)
Recipe:
- Preheat oven to 200°C (~400°F)
- Heat 2.5 cm (1") vegetable oil in a cast iron skillet over high heat.
- In a bowl, season chicken wings with salt and season salt and mix to coat.
- Fry chicken wings in preheated vegetable oil, cooking until crispy and browned, about 5-7 minutes. Turn wings every couple minutes during cooking.
- Meanwhile, make your marinade. Combine honey, soy sauce, sesame oil, ginger paste, garlic paste, and sesame seeds. If you prefer spicy wings, add gochujang to taste.
- Remove chicken wings from oil and place onto foil-covered baking sheet. Transfer to preheated oven and bake for 2 minutes.
- Remove chicken from oven and drizzle chicken wings with marinade, using about 1 t marinade per chicken wing. Reserve excess marinade for after baking.
- Bake chicken wings for about 5 minutes or until golden, then broil for 2 minutes until sesame seeds are slightly toasted.
- Plate chicken wings and drizzle with remaining marinade. Garnish with chopped green onion.
- Pairs well with steamed broccoli. Any remaining marinade can be used on broccoli.
- Eat and enjoy.
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