Ingredients with Measurements:
- 2 lbs chicken wings
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp red pepper flakes
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and set aside.
3. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, ginger, red pepper flakes, and scallions.
4. Season the chicken wings with salt and pepper, then add them to the mixing bowl with the marinade. Toss to coat evenly.
5. Arrange the chicken wings on the prepared baking sheet and pour any remaining marinade over them.
6. Bake the chicken wings for 25-30 minutes, or until they are cooked through and golden brown.
7. Remove the chicken wings from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 16g
Protein: 22g
Substitutions for ingredients:
- Soy sauce: Tamari or coconut aminos
- Rice vinegar: Apple cider vinegar or white wine vinegar
- Honey: Maple syrup or agave nectar
- Brown sugar: Coconut sugar or granulated sugar
- Sesame oil: Olive oil or vegetable oil
- Red pepper flakes: Cayenne pepper or chili powder
- Scallions: Chopped onions or shallots
Variations:
- Add 1 tbsp of Sriracha sauce for a spicy kick.
- Use boneless chicken thighs instead of chicken wings.
- Grill the chicken wings instead of baking them.
Tips and tricks:
- Marinate the chicken wings for at least 30 minutes or up to 24 hours for maximum flavor.
- Flip the chicken wings halfway through cooking to ensure even browning.
- Garnish with chopped scallions and sesame seeds before serving.
Storage instructions:
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken wings in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with a side of dipping sauce.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Asian slaw
- Edamame
- Steamed dumplings
Troubleshooting advice:
- If the chicken wings are not browning evenly, move them around on the baking sheet or flip them halfway through cooking.
- If the chicken wings are not cooked through, bake them for an additional 5-10 minutes.
Food safety advice:
- Make sure the chicken wings are cooked to an internal temperature of 165°F.
- Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
- Wash your hands thoroughly before and after handling raw chicken.
Food history:
Cheong-style chicken wings are a popular Korean dish that originated in the city of Cheongju.
Flavor profiles:
Salty, sweet, tangy, and savory.
Serving suggestions:
Serve the chicken wings as an appetizer or main dish.
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Region: Korean