Thursday, March 6, 2014

Korean-Style Chicken Wings

Don't look at these wings as too late for the Chinese New Year ... look at them as too late for Superbowl Sunday. :P














The steps for making these wings are relatively easy, especially since they are baked, not fried, but I didn't label them as such because a little advance prep work is necessary.  And enough room in the fridge to accomodate the tray of raw wings.

When you make the egg white mixture, it will look like that little bit is way too little to cover all those wings.  But not to worry ... there will be juuuust enought still in the bowl for when you smoosh the last wing into it. 

For those Dear Readers who are scratching their collective heads, wondering what is a "drumette."   Remember the last wedding/bar mitzvah you attended and some of the pass-arounds looked like miniature chicken drumsticks?  Those weren't taken from tiny chickens.  They are wings that have had the tip part removed at the joint ... hence the name. 

TIP ALERT!  If you don't feel like buying an entire container of apple juice just for this recipe, 2 large apples peeled, cored, chopped and cooked along with an 1/8 cup water (to prevent the chopped apples from burning) in a 1-quart saucepan over medium-low heat for 15 minutes, then pressed through a fine sieve, yields a scant 1/4 cup of apple juice.

In case you generally prefer to use olive oil, please don't ... unless you like setting off your smoke detector.  Due to the high oven heat, olive oil will start to burn and smoke.  Use canola or vegetable oil instead.  Your kitchen (and possibly the fire fighters) will thank you.


Korean-Style Chicken Wings 
very lightly adapted from food52  
Serves 4 to 6

vegetable oil (do NOT use olive oil)
2 large egg whites
2 tsp. baking soda
2 tsp. kosher salt
2 lbs. chicken wings or drumettes
1/4 cup soy sauce
3 Tbl. apple juice
1 Tbl. honey
1 Tbl. rice vinegar
1 Tbl. toasted sesame oil
1 tsp. crushed red pepper flakes
1 Tbl. toasted sesame seeds
1 garlic clove, minced (about 1 teaspoon)
1/2 tsp. minced fresh ginger
1 scallion (green part only), finely sliced

Grease a large wire rack with the vegetable oil and set over an equally large rimmed baking sheet (a jelly roll-type pan is perfect).

Stir egg whites, baking soda, and salt in a bowl until completely dissolved.

Add wings (one or two at a time) and stir around to coat evenly. Remove wing from bowl, draining off excess egg white mixture. Lay wings in a single layer on prepared rack. Refrigerate uncovered 8 hours or overnight to dry out.

Preheat oven to 450F.

Slide wings, rack and baking sheet into oven; bake for 15 minutes. Flip wings over and bake for 10 more minutes. Flip wings one last time; bake until the skin is a deep golden brown, about 10 more minutes. Remove pan from oven and let cool for 5 minutes on a heat-safe surface.

Meanwhile, in a small bowl, combine remaining ingredients.  Place bowl in the middle of a serving platter.















Arrange wings around sauce bowl and serve immediately.

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