Korean Chicken Wings
These Korean chicken wings are actually baked, not fried, yet are still impossibly crisp. And they're served with a finger-lickingly lovely sweet and spicy dipping sauce. Move over, Buffalo wings.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 large egg whites
- 2 teaspoons baking soda
- 1 3/4 teaspoons fine sea salt
- 4 pounds whole chicken wings
- 1/4 cup tamari or soy sauce (seek out a gluten-free brand, if desired)
- 3 tablespoons apple juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon Korean red chile flakes or crushed red pepper flakes
- 1 tablespoon toasted sesame seeds (roughly chopped or coarsely ground if desired)
- 1 garlic clove (grated)
- 1/2 teaspoon grated ginger
- 1 scallion (finely sliced)
Instructions
- 1
In a large bowl, plop the egg whites, baking soda, and salt and stir to dissolve the salt and baking soda. Add the chicken wings and toss to coat evenly.
- 2
Remove the wings from the bowl and arrange them on 2 wire racks situated on rimmed baking sheets. Refrigerate the wings overnight, uncovered. (This results in the crisp skin. Don't skip this step! We know it takes a lot of fridge space. #WorthIt)
- 3
Preheat the oven to 450°F (235°C).
- 4
Slide the wings, still on the racks on the baking sheets, in the oven and roast for 15 minutes. Flip the wings over and cook for 10 more minutes. Flip the wings over again and bake until deep golden brown with ridiculously crisp skin, 10 to 15 more minutes.
- 5
Let the wings cool on the wire racks for 5 minutes.
- 6
Meanwhile, in a small bowl, combine the soy sauce, apple juice, honey, rice vinegar, sesame oil, chile flakes, sesame seeds, garlic, ginger, and scallion.
- 7
Pile the baked chicken wings on a platter and serve the sauce alongside. Oh, and you're going to want to serve these with napkins. Ample napkins.