Korean-Style Chicken Wings

This chicken wings contains only 3 ingredients but trust me its way much better than your fried chicken. While eating this you would not believe that this is baked and not fried as it is so crispy on the outside and very juicy from the inside.

So what is the secret?
Egg whites, baking soda and salt. Basically these are tried and tested concepts applied into one dish.
Let’s start with the egg whites, in Chinese cooking coating something with this is an old technique to keep delicate meats and ingredients tender, velvety and juicy. Baking soda and salt on the other hand is not just there for flavour but also to give that extra crispiness which gets its concept from roast pork with skin on where we usually rub the skin with salt to achieve a nice crackling. Drying it also helps a better crispier texture hence we leave it uncovered in the fridge to evenly dry it out.

Before we start, definitely a good chicken like this needs a good companion so we will pair them with some Korean Style dip as well.

Korean-Style Chicken Wings
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
Chicken
  • 1½ kg chicken wings
  • 3 large egg whites
  • 2 tsp baking soda
  • 1 tbsp sea salt
Dip
  • ¼ cup soy sauce
  • ¼ cup apple juice
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 pcs dried chillies, finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 garlic clove, minced
  • ½ tsp minced fresh ginger
  • 1 shallot, finely chopped
Instructions
  1. In a bowl combine together egg whites, baking soda and sea salt.
  2. Add the chicken, mix until everything is coated then let it marinate for 6 hours.
  3. Prepare a wire rack brushed with oil, place it on top of a dripping pan then arrange your chicken on top. Place it on the refrigerator and leave it there for 24 hours uncovered, this will make sure the chicken is completely dried prior to baking.
  4. Place rack in the middle of a 235C preheated oven then bake for 30-35 minutes or until skin is crispy. During the baking process flip the chicken every 10 minutes until it’s cooked.
  5. Remove from oven then let it cool for 5 minutes prior to serving.
  6. Combine dip ingredients together then server with chicken.

 

Korean-Style Chicken Wings Wide

 

You can buy your rice vinegar in Amazon, here are some links:

No Responses

  1. Sounds very unique and interesting. I am curious to try

  2. anneonyodi says:

    Reblogged this on anne nakure onyodi and commented:
    Looks yummy!

  3. wok with ray says:

    This is perfect with iced-cold beer(s). :)

  4. Arlene Poma says:

    As usual–an excellent post. That photograph makes me want to drop everything and shop for chicken wings! I’ve been using a similar recipe for chicken thighs. My mom used to make her Popcorn Chicken with cornstarch, but I was to lazy to see how she prepared them. I am a chicken wing junkie. I will even eat chicken wings for breakfast!

  5. Tessa says:

    Great wing recipe Raymund!

  6. I didn’t know about the egg whites. Thank you so much for sharing – I’m using this version next time to taste for myself!

  7. dodongyetwah says:

    Reblogged this on dodongyetwah and commented:
    will cook this!

  8. I’m so gonna try this!!

  9. These look so yummy, what sides would you recommend to pair with the wings?

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