Appetizer for 2
Korean Chicken Wings
Crisp baked chicken wings are coated in a sweet, spicy ginger-garlic sauce and finished with peanuts and sesame seeds.
$4.61per serving $$$
45 minstart to table
2servings
Ingredients
- 2 lb chicken wings
- 1/3 cup unbleached all purpose flour
- 1/3 cup corn starch
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tsp dried chili flakes
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 inch fresh ginger
- 2 cloves garlic
- 1/4 cup peanuts
- 1 tbsp toasted sesame seeds
Steps
- Heat the oven to 425 F and line a large baking sheet with oil.
- Whisk the egg and water, then mix the flour, cornstarch, salt, and pepper in a separate bowl.
- Dip the wings in the egg mixture, coat them with the flour mixture, and arrange them on the baking sheet.
- Bake the wings for 25 minutes, turn them, and bake for 8 to 10 minutes until they reach 165 F.
- Simmer brown sugar, chili flakes, honey, rice vinegar, soy sauce, grated ginger, and minced garlic in a small saucepan for 5 minutes.
- Toss the hot wings with the sauce and sprinkle them with peanuts and toasted sesame seeds.
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