We guarantee that these addictive Korean-Style chicken wings will be gone from the table about thirty seconds after you put them down. They are baked, not fried, which makes them a little healthier than your normal wing recipe. The Korean dipping sauce is spicy, which complements the sweetness of the chicken.


083_Kamo_KoreanStyleChickenWings_art_r1

Korean-Style Chicken Wings
Recipe from Maximum Flavor by H. Alexander Talbot and Aki Kamozawa
Serves 4 to 6

3 large egg whites
2 teaspoons / 10 grams baking soda
1¾ teaspoons / 10.5 grams fine sea salt
4 pounds / 1.8 kilograms whole chicken wings
¼ cup / 65 grams tamari soy sauce
3 tablespoons / 42 grams apple juice
1 tablespoon / 16 grams honey
1 tablespoon / 14 grams rice vinegar
1 tablespoon / 14 grams toasted sesame oil
1 teaspoons / 2 grams Korean red chile flakes
1 tablespoon / 3.75 grams toasted sesame seeds, chopped
1 garlic clove, grated
½ teaspoon / 2.5 grams grated fresh ginger
1 scallion, finely sliced

Put the egg whites, baking soda, and salt in a bowl and stir to dissolve the salt and baking soda. Add the chicken wings and stir to coat evenly. Remove the wings from the bowl and lay them out on 2 wire racks, each set over a baking sheet. Refrigerate the wings uncovered overnight for them to dry out.

Preheat the oven to 450°F (235°C).

Put the wings, still on the racks on the baking sheets, into the oven and cook for 15 minutes. Flip the wings over and bake for 10 minutes. Flip the wings over again and bake until a deep golden brown with a crackling skin, about 10 more minutes. Take the pans out of the oven and let cool for 5 minutes.

Meanwhile, in a small bowl, combine the soy sauce, apple juice, honey, rice vinegar, sesame oil, chile flakes, sesame seeds, garlic, ginger, and scallion.

Pile the wings on a serving platter and serve the sauce alongside.

Recipes from Maximum Flavor by Aki Kamozawa and H. Alexander Talbot by The Recipe Club