Tak Nalgae T’wigim Glazed Chicken Wings
Korean Glazed Delight
Ingredients
- 12 chicken wings about 2 lbs.
- 1/2 cup flour
- 1/4 cup soy sauce
- 1 teaspoon lemon juice
- 2 teaspoons oyster sauce
- 2 tablespoons sugar
- 1 clove garlic peeled and finely chopped
- 1/2 teaspoon finely chopped ginger root
- Vegetable oil for frying
Instructions
- Heat the oven to 400°F.
- Spray a 13 x 9-inch pan with vegetable oil spray.
- Cut each chicken wing at joints to make 3 pieces and discard the tip.
- Cut off excess skin and discard.
- Put flour into a large plastic bag.
- Add chicken pieces, twist the bag closed, and shake until the chicken is completely coated with flour.
- Place the flour-coated chicken pieces in the pan in a single layer.
- Bake uncovered for 15 minutes.
- Combine soy sauce, lemon juice, oyster sauce, sugar, garlic, and ginger root in a small pan.
- Bring to a boil over high heat.
- Remove from heat.
- Pour the soy sauce mixture evenly over the wings.
- Bake uncovered for 10 to 12 minutes longer, or until the juice of the chicken is no longer pink when the centers of the thickest parts are cut.
Notes & Wine Advice
Wine Advice:
Pair these Korean glazed chicken wings with a crisp and aromatic white wine such as a Pinot Gris or a dry Riesling. The wine’s acidity and fruity notes will complement the sweet and savory flavors of the glazed wings, creating a delightful balance on the palate.Nutrition values
Calories: 50 kcal | koolhydraten: 2 g | Eiwitten: 4 g | Vet: 3 g | Suiker: 1 g