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Baked Korean Chicken Wings

Name: Baked Korean Chicken Wings
Prep time: 17220 s
Cook time: 1620 s
Total time: 19140 s
Yield: 6
Ingredients: 1 kilogram Chicken broilers or fryers wing meat and skin raw; 250 grams Nestle Milkpak UHT; 1/4 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 1/2 tablespoon Spices rosemary dried; 5 grams Seeds sesame seeds whole roasted and toasted; 15 grams Onions young green tops only; 1 1/2 tablespoon Spices chili powder; 50 grams Sauce hot chile sriracha; 4 teaspoons Sugars brown; 2 tablespoons Honey; 2 tablespoons Soy sauce made from soy (tamari); 1 tablespoon Sauce oyster ready-to-serve; 1 tablespoon Catsup; 1 tablespoon Vinegar distilled; 1 teaspoon Garlic raw; 1 Unit Peppers hot chili green raw

319'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Treenut-Free

Peanuts-Free

Fish-free

Ingredients

Servings

- 6 Portions +

Chicken, broilers or fryers, wing, meat and skin, raw

1 kilogram Chicken, broilers or fryers, wing, meat and skin, raw

Nestle Milkpak UHT

250 grams Nestle Milkpak UHT

Salt, table

1/4 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Spices, rosemary, dried

1/2 tablespoon Spices, rosemary, dried

Seeds, sesame seeds, whole, roasted and toasted

5 grams Seeds, sesame seeds, whole, roasted and toasted

Onions, young green, tops only

15 grams Onions, young green, tops only

Spices, chili powder

1 1/2 tablespoon Spices, chili powder

Sauce, hot chile, sriracha

50 grams Sauce, hot chile, sriracha

Sugars, brown

4 teaspoons Sugars, brown

Honey

2 tablespoons Honey

Soy sauce made from soy (tamari)

2 tablespoons Soy sauce made from soy (tamari)

Sauce, oyster, ready-to-serve

1 tablespoon Sauce, oyster, ready-to-serve

Catsup

1 tablespoon Catsup

Vinegar, distilled

1 tablespoon Vinegar, distilled

Garlic, raw

1 teaspoon Garlic, raw

Peppers, hot chili, green, raw

1 Unit Peppers, hot chili, green, raw

Baked Korean Chicken Wings

Nutri value

Go to instructions

Instructions

7 Steps

319'

Total

287'

Preparation

27'

Cooking

Waiting

Step by step

1 of 7

25'

Marinate the Chicken

Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes.

Check

2 of 7

240'

Marinate the Chicken

Put the chicken in a large zipper lock bag and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hrs in the fridge.

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3 of 7

20'

Preheat Oven and Prepare Chicken

Preheat the oven at 220 degree Celsius for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken.

Check

4 of 7

25'

Bake the Chicken

Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes.

Check

5 of 7

Broil Chicken Wings

Prepare clean baking paper lined on another baking tray. Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce using a basting brush. Switch the oven to broil and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.

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6 of 7

Garnish and Serve

Garnish with some sesame seeds and/or green onion. Serve.

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7 of 7

Step 7

Marinating sauce (mix these together in a bowl)
• ▢1.5 Tbsp Korean chili flakes (gochugaru)
• ▢3 Tbsp Korean chili paste (gochujang)
• ▢2 Tbsp brown sugar
• ▢2 Tbsp honey
• ▢2 Tbsp soy sauce
• ▢1 Tbsp oyster sauce
• ▢1 Tbsp BBQ sauce
• ▢1 Tbsp Vinegar
• ▢1 tsp minced garlic
• ▢1-2 bird's eye chili , seeded and minced

Check

Adjusting Spice Levels

Adjust the amount of bird's eye chili to control the spice level according to your preference.