Sesame Chicken Wings
Seonkyoung Longest recipe - Korean
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb single chicken wings
- 1 Tbs rice wine (you can substitute to milk)
- 2 tsp light soy sauce
- ¼ tsp white pepper (you can use black pepper)
- ¼ cup chicken stock
- 1 Tbs light soy sauce
- 2 Tbs sugar
- 2 tsp cornstarch
- 2 tsp cold water
- 2 Tbs sesame oil
- 1 Tbs sesame seeds
Instructions
- 1
In a large mixing bowl, combine all ingredients for marinate chicken. Mix well and set aside.
- 2
In a sauce pan, add chicken stock, soy sauce and sugar, whisk well and bring it to boil. While sauce is getting to boil, mix cornstarch and water in a small mixing bowl. When sauce is started boiling, pour cornstarch water while whisking sauce to prevent clumps. Keep whisking until sauce is glossy and thicken, about 1 minute. When sauce starts boiling, remove from heat. Add sesame oil and seeds mix well. Set aside right next to oven to keep it warm.
- 3
Heat broiler to high (500 degrees) and place a wire rack(cooling rack), parchment paper or aluminum foil on a baking pan. Pat dry chicken wings with paper towels, and place on a wire rack lined baking pan skin side down. Let them at least 1/4-inch to 1/2-inch a part so they can air through to be crispy.
- 4
Broil chicken wings 10 minutes and then flip them over- now chicken wings skin side up. Broil another 10 minutes or until chicken is fully cooked, golden and crispy.
- 5
Toss broiled chicken wings with sauce we made easier evenly in a large mixing bowl. Transfer to a serving plate and sprinkle with extra sesame seeds if you like to! Enjoy!