Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup ssamjang sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together the ssamjang sauce, soy sauce, honey, sesame oil, rice vinegar, grated ginger, minced garlic, and black pepper.
4. Add the chicken wings to the bowl and toss to coat evenly.
5. Arrange the chicken wings on the prepared baking sheet.
6. Bake for 25-30 minutes, flipping the wings halfway through, until they are golden brown and cooked through.
7. Remove from the oven and sprinkle with sliced green onions and sesame seeds.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Total Fat: 21g
Saturated Fat: 6g
Cholesterol: 94mg
Sodium: 780mg
Total Carbohydrates: 11g
Dietary Fiber: 1g
Sugars: 8g
Protein: 22g
Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Ssamjang sauce can be substituted with gochujang sauce.
Variations:
- Add chopped cilantro or parsley for extra flavor.
- Substitute honey with maple syrup for a different flavor profile.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- For crispier wings, broil for 1-2 minutes after baking.
- Marinate the chicken wings in the sauce for a few hours or overnight for more flavor.
- Use tongs to flip the wings to avoid sticking to the parchment paper.
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 sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of roasted vegetables.
Suggested side dishes:
Roasted broccoli, roasted sweet potatoes, or stir-fried bok choy.
Troubleshooting advice:
- If the chicken wings are not crispy enough, broil for 1-2 minutes after baking.
- If the chicken wings are sticking to the parchment paper, use tongs to flip them.
Food safety advice:
- Make sure the chicken wings are cooked to an internal temperature of 165°F.
- Store leftover chicken wings in the refrigerator for up to 3 days.
Food history:
Ssamjang is a Korean dipping sauce made with fermented soybean paste and chili paste. It is commonly used in Korean cuisine as a condiment for grilled meats and vegetables.
Flavor profiles:
Ssamjang sauce is savory, slightly sweet, and spicy. The addition of honey and sesame oil adds a hint of sweetness and nuttiness to the chicken wings.
Serving suggestions:
Serve the chicken wings as an appetizer or main dish.
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Region: Korean