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December 3, 2011
How to Make Korean Chicken Wings
Baking the wings in the sauce makes them D-I-Y easy, and keeps them especially moist and tender.
By: Len Santos of Feed 5000The mix of sweet and slightly spicy is a slam-dunk! Bonus: Baking the wings in the sauce makes them D-I-Y easy, and keeps them especially moist and tender.
To see the FULL RECIPE, click here: Korean Chicken Wings recipe
Photography by Patrick Martires | Demonstration by Len Santos of Feed 5000 | Styling by Elaine P. Lim
In a large bowl, place all ingredients for the marinade; whisk well.
Place chicken wings and marinade in a sealed plastic bag and marinate for 2 hours or overnight in the refrigerator. Turn the bag over every few hours to marinate all wings evenly.
Brush marinade over chicken pieces, then place tray in the preheated oven. Bake for 30 to 40 minutes until tender and sauce has caramelized into a dark golden brown.
For crispier wings, deep-fry 'em instead. Boil the marinade in a saucepan until thickened. Toss together and serve. Enjoy!
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